Vegetable Soup Recipe

Vegetable Soup Recipe

Ingredients: Serves 4

2 celery sticks, grated

2 carrots, grated
1 small onion, grated
350 g/12 oz cooked beetroot (red beets), grated
750 ml/1.25 pts/3 cups vegetable stock

150 ml/0.25 pt red wine
Salt and freshly ground black pepper

60 ml/4 tbsp soured (dairy sour) cream
10 ml/2 tsp caraway seeds

Method:

Put the vegetables in a pan with the stock and wine. Season lightly. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes or until the vegetables are really tender. Taste and re-season if necessary. Ladle into warm bowls. Add a spoonful of the soured cream to each and sprinkle with the caraway seeds.

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