You'll definitely be on the right track to getting your 5 plus a day with this warm and delicious french vegetable soup. The perfect flavour combination of potato gnocchi and vegetables which will have you craving this soup all day.
Serves: 4–6
INGREDIENTS
3 tablespoons olive oil
1 leek, thinly sliced
1 red onion, thinly sliced
1 carrot, peeled and diced
2 cloves garlic, thinly sliced
½ teaspoon dried tarragon
150 grams round green beans, sliced 2 cm long
6 cups good quality chicken or vegetable stock
2 medium zucchini, diced
2 medium vine tomatoes, peeled and diced
sea salt and freshly ground pepper
To serve
400 grams bought potato gnocchi
METHOD
Soup: Heat the olive oil in a large saucepan and gently cook the leek, onion, carrot, garlic and tarragon with a good pinch of salt until the vegetables are tender. Add the beans and stock and simmer for 10 minutes.
Add the zucchini and simmer for 2 minutes then stir in the tomato. Season.
Cook the potato gnocchi according to the instructions on the packet. Drain well and add to the soup.
To serve: Ladle into shallow soup bowls and serve immediately.
Cook’s Tip:
To peel the tomatoes: make a small cross in the base with a sharp knife and place them in a heatproof bowl. Cover with boiling water and leave for 2 minutes. Drain, refresh under cold water and peel.
Potato gnocchi can be found at supermarkets either in the chiller or with the dried pasta or Italian foods.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!