Vegetable Soup (with Vegetable shoots)
1 table spoon olive oil
½ clove garlic, crushed (alternatively use a little grated fresh root ginger)
½ red pepper, seeded and sliced (use yellow or green pepper)
¾ table spoon canned haricot beans, drained (alternatively use canned red kidney beans)
¾ cup vegetable stock
½ table spoon paprika
1 handful vegetable shoots, such as alfalfa or cress
A fresh herb sprig, to garnish
Method of preparation
Heat the oil in a saucepan and add the garlic. Cook briefly, stirring.
Add the pepper and cook for 4-5 minutes, stirring occasionally.
Add the beans and stock to the pan with the paprika and mix well.
Bring to a boil, cover and cook gently for 10 minutes, stirring occasionally.
Add the vegetable shoots to the pan and stir. Allow to cook very briefly, then adjust the seasoning.
Serve the soup immediately in a warmed soup bowl, garnished with a fresh herb sprig. Serve with a whole meal or granary roll.
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