40 min cooking time
10 min preparation time
10 ml Clover Mooi River Salted Choice Butter
1 clove garlic, crushed
2 leeks, chopped
4 celery sticks, chopped
4 carrots, chopped
12 baby marrows, chopped
100 g English spinach, veins removed and chopped
125 ml fresh flat-leaf parsley, chopped
1,5 litres vegetable stock or chicken stock
1 x 410 g can chopped tomatoes
200 g medium Rosa tomatoes
salt and freshly ground black pepper to taste
Pecorino Cheese shavings or Clover Mature Cheddar, grated
- Heat the butter in a large, heavy-based saucepan. Add the garlic and sauté for 2 minutes.
- Add the leeks, celery, carrots and marrows and cook for 5 minutes. Add the spinach and parsley and mix through.
- Add the stock, canned tomatoes and whole Rosa tomatoes. Season to taste and bring to the boil.
- Lower the heat and allow to simmer covered for 30 – 40 minutes. Serve soup warm with a sprinkling of cheese
Vegetable and Beef Soup
Add 500 g cubed stewing beef and add 1,5 hours to cooking time or until meat is tender.
Vegetable and Bacon Soup
Add 250 g chopped bacon or salami.
Heat butter in a heavy-based saucepan, fry bacon or salami until crispy and add to soup to serve.