Ingredients
- 1 stick of Celery, 1cm chopped
- 2 medium Carrots, 1cm chopped
- 1 Yellow pepper, 1cm chopped
- 1 Orange pepper, 1cm chopped
- Potato, 1cm chopped. (1 large, or 2 small/medium)
- 6 pints of Water
- 4 Stock veg cubes Kallo
- 100g Baby pasta (Stelette)
- 2 Onions, 1cm chopped
- 100g Cauliflower florets, small
- 100g Green beans 1cm chop
- 100g Mange Tout 1cm chop
- 100g Baby corn 1cm chop
- 100g Spring greens, fine slice
- 50g Ginger puree (Bart's)
- 50g Lemon Grass puree (Bart's)
- 50g Fresh basil fine chop
- Salt
- Ground white pepper
Method
- Place all the non green vegetables, stock, and the pasta into a large saucepan and simmer for 50 minutes.
- Once cooked add the green vegetables, ginger, lemon grass puree, and taste, adjust with salt & pepper.
- Do not over cook, the secret is to keep the veg as green as possible.
- All you need is a drizzle of olive oil on top.
