Wednesday, June 25, 2008

Vegetable Soup with Cheese Wedges

I'm not vegetarian but this delicious vegetable soup is one of my top picks for an easy winter dinner. Soup can be made up to 2 days ahead or frozen for up to 2 months. Cheese Wedges are best made close to serving time. Recipe serves 4.


8 ounces (250 g) cauliflower, chopped
8 ounces (250 g) broccoli, chopped
8 ounces (250 g) pumpkin, chopped
1 potato, chopped
3 zucchini, chopped
1 large carrot, chopped
1 onion, chopped
6 cups (1 1/2 litres) water
2 small chicken stock cubes, crumbled
1 tablespoon chopped fresh parsley
Cheese Wedges:
4 pieces wholemeal pita bread
2 tablespoons tomato paste
1 cup grated low fat cheese
1/4 teaspoon ground paprika


1. Combine vegetables, water and stock cubes in large saucepan, bring to the boil, reduce heat, simmer, covered, for about 25 minutes (or microwave on High for about 20 minutes) or until vegetables are tender, stir in parsley. Serve soup with hot cheese wedges.
Cheese Wedges: Spread pita bread with tomato paste, sprinkle with cheese and paprika. Place onto oven tray, bake in moderate oven for about 15 minutes or until golden brown. Cut into wedges.

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