It seems competition is the only way to get me to take pictures of my food and post them on the net. This time it was the allure of my soup being made in bulk and delivered to my work place (a primary school) on the soup scooter.. oh the mayhem 🙂 !
A simple competition, create a soup using a Kallo stock cube then upload a picture on Instagram with the tag SoupScooter.
So here’s my entry! Wish me luck and why not enter too! BHxx
3 large organic shallots
1 large garlic clove
400g borlotti beans
1 Kallo vegetable stock cube
1 pear for decoration
Slice the shallots into thin discs and then fry on a low heat until golden. Dice and add the garlic. Crumble in stock cube and stir.
Rinse and drain beans then add to the pan. Mix together and place lid on pan for a couple of minutes. Meanwhile wash and dice your parsnips. Add the parsnips to the pan making sure they are covered in the stock and onions. Cook for a further two minutes then add 600ml of boiling water and allow to simmer until parsnips begin to soften. Remove from heat and garnish with a slice of pear, salt and pepper.
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