Clear Vegetable Soup

Vegetable soups are easy to make but not quick. If soups are bought in tins or packets, read the ingredients carefully as the soup may have been thickened with milk or using animal fat.

This soup is very quick and easy.
11/2 pts 1Lt vegetable stock, a stock cube may be used
1 ozs 25g margarine
1 tsp yeast extract
1 small bay leaf
salt and pepper to taste
Sprig of parsley to garnish
Boil all the ingredients together for 15 minutes. Serve garnished with parsley and with warm wholemeal bread buns.
Serves 4 people.
Any left overs will keep in the refrigerator for 3 days.
This is a good soup to serve to someone who is ill.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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