3 Medium Potatoes
½ Onion (as tolerated)
Garlic (as tolerated)
1 Bulb Fennel
2 very large Courgettes or 4 Medium
1 ½ Pints of Vegetable Stock
Oil
Basil
Fry onion and garlic in the oil for a few minutes, add potatoes which have been peeled and cut into chunks, and courgettes and fennel which have been sliced. Add the stock and the basil and bring to the boil, simmer till the vegetables are cooked. When soup has cooled down sufficiently, blend. Reheat to serve.
Describe what you're looking for in as much detail as you'd like.
Our AI reads your request and finds the best matching books for you.
Popular searches:
Join 2 million readers and get unlimited free ebooks