Carrots and Green Beans Soup Recipe

Origin: South Africa Period: Traditional

Ingredients:

2 carrot, chopped
4 potatoes, finely diced
3 onions, chopped
1 meat stock cube
4 garlic cloves, minced
250g green beans, shredded
olive oil for frying
salt and black pepper, to taste

Carrots and Green Beans Soup Preparation:

Method:

Heat the oil in a pan and use to fry the onions and garlic until softened (about 6 minutes). Add all the remaining ingredients to the pot (except the green beans) along with 1.2l water and bring to a boil. Reduce to a simmer then cover and cook for about 45 minutes, or until the vegetables are tender.

Take off the heat and allow to cool a little then transfer to a blender and purée until smooth. Return to the pot, stir in the beans and bring back to a boil. Reduce to a simmer and cook for a further 20 minutes. Adjust the seasoning to taste and serve.

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