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The New Zealand Railways Magazine, Volume 10, Issue 2 (May 1, 1935)

Vegetable Soup

Vegetable Soup.

Use grated carrots, onions (or leeks) and parsley with any finely chopped green vegetables, such as spinach, silver beet, celery, cabbage, etc. Seasoning.

Just cover with water and simmer gently until the vegetables are cooked. Serve without straining. This soup is excellent for those who are slimming.

* * *

Save the water in which vegetables are cooked to use for gravies and sauces, and adding to soups. This water contains the most valuable part of the vegetables—the vitamins and mineral salts.