Herb Tomato Vegetable Soup

Ingredients

  • 2 Tablespoon butter (plus a little oil)
  • 2 sticks celery, Diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 14 oz diced tomatoes (half a regular can)
  • 1 Litre water
  • 2 chicken oxo cubes (or 4 teaspoons chicken bovril)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • tobasco sauce (to taste)
  • 1 pinch of nutmeg
  • 1/4 teaspoon savoury
  • 1/2 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon sugar

Herb Tomato Vegetable Soup

Stove Top instructions:  In a large pot sauté onions in butter with a little oil (the oil helps to keep the butter from browning too quickly). Once the onions are transparent but not burnt, add all the other ingredients. Bring to a boil and simmer for about 40 minutes until all the vegetables are tender. Serve

Instant Pot instructions: Place instant pot on sauté, add butter and a little oil, as soon as the butter starts to melt, add the onions. Once the onions are transparent but not burnt, add all the other ingredients. Switch to high pressure for 15 minutes. You can do a quick release. Serve.

a family cookbook recipe from footwrite www.familycookbook.footwrite.com