Ready to Serve Cheese Sauce, Vegetable Spice, Vegetable Stock Powder
You will need
chopping board
vegetable knife
vegetable peeler
or a green sponge scrubbing pad
measuring spoons
measuring cups
pair of scissors
grater
medium bowl
medium saucepan with lid
wooden spoon
hand held blender
four soup bowls
2 small carrots, peeled or scrubbed *
1 stick of celery, finely sliced
1 onion, chopped
1 cauliflower, roughly cut up
2 t (10 ml) Ina Paarman’s Vegetable Spice
2 T (30 ml) olive oil
2 x 25 g Ina Paarman’s Liquid Vegetable Stock
4 cups (1 litre) water
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
¼ cup (60 ml) grated cheese
* Easy way to clean carrots is to scrub them with a green sponge scrubbing pad.
Method
Prepare all the vegetables, place in a medium mixing bowl and toss with Vegetable Spice. Gently stir-fry the vegetables in the olive oil in a medium size saucepan.
When the vegetables are beginning to soften (± 3 min) add the Liquid Vegetable Stock and water. Simmer the soup, with the lid on slightly skew, for ± 20 minutes. Test with a fork to make sure that the vegetables are soft.
Liquidise with a hand held blender. When smooth, add the Cheese Sauce and liquidise a little more until silky smooth. Pour into soup bowls. Add a sprinkling of grated cheese to each serving.
Serve with toast.
