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Preparation time:
15 minutes
Cooking time:
35 minutes
Serves:
4
Calories:
65
(per serving)
Fat:
0
g (per serving)
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Ingredients
225g/ 8ozcarrots
350g/12oz onions
One small head of celery
225g/8oz button mushrooms
100g/4oz sliced green beans
600ml/1pt tomato juice
750ml/1¼pts vegetable stock
Salt and black pepper
1 tsp Worcestershire sauce
Bouquet garni
Peel and dice the carrots. Skin and chop onions. Clean celery and cut thin slices across the sticks. Slice the mushrooms and green beans (reserve four for garnish).
Put all vegetables into a large pan, add the tomato juice and stock, season well with salt, black pepper and Worcestershire sauce. Add the bouquet garni. Cover the pan with a lid and simmer gently for 25 minutes.
Lift out two large spoonfuls of vegetables on to a plate and set aside. Put the rest of the mixture in an electric blender or rub through a sieve.
Rinse out the pan, return the blended soup to the pan, add the vegetables and heat ready for serving. Check seasoning. Pour into a hot serving dish and decorate with a few slices of raw mushrooms.
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