This recipe serves 4-6.
HOW TO MAKE IT
1. Put all the prepared vegetables, except the canned tomatoes, in the pan with the water and bouillon powder.
2. Heat the mixture to boiling point, then reduce it to a simmer. Put the
lid on and cook for approximately
20 minutes until all the vegetables
are tender.
3. Put the blender on the work surface. With a slotted spoon, remove the vegetables from the pan and place them in the blender cup. Reserve the cooking liquid.
4. Add the peas and canned tomatoes. Place the lid on the blender cup and ‘seat’ it on the blender base. Whizz the soup to a smooth purée.
5. Place the purée in a clean pan and add the reserved cooking liquid. Heat until almost boiling.
6. Pour into serving dishes. Allow to cool a little. Serve with warm crusty bread or Herby Cheese Scones.