Grandma’s Courgette Soup
Be the envy of your hosuehold with this stunning Vegetarian dish. Eget magna fermentum iaculis eu non diam phasellus vestibulum. In dictum non consectetur a erat nam at. Donec et odio pellentesque diam volutpat. Tempus imperdiet nulla malesuada pellentesque elit eget gravida cum. Netus et malesuada fames ac. Dictum non consectetur a erat. Pharetra massa massa ultricies mi quis.
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Ingredients:
3 tbsp olive oil
1 clove garlic, minced
2 tbsp minced ginger
1 medium carrot, diced
1 large onion, diced
1 aubergine, finely diced and salted
1 small green pepper, chopped
1 small red pepper, chopped
1 punnet mushrooms, finely sliced
400g tin of chopped tomatoes
2 tbsp tomato puree
1 tbsp fresh oregano
1 tbsp fresh rosemary
300ml vegetable stock
150g fresh spinach leaves, washed and chopped
3 tbsp butter
3 tbsp plain flour
700 ml milk
100g grated cheddar cheese
lasagne sheets
finely grated parmesan cheese.
Method:
- Preheat the oven to 190 degrees/ gas mark 5.
- Heat the oil in a wok/frying pan, add the garlic, ginger, carrot, onion and saute for 4-5 minutes.
- Next, add the aubergine and peppers and saute for 3-4 minutes – constantly tossing them.
- Add the mushrooms, tomatoes, tomato puree, oregano, stock and seasoning. Allow it to boil, reduce the heat to simmer, cover and cook for 30 minutes.
- Stir in the spinach thoroughly and cook for a further 2 minutes.
- For the sauce – melt the butter in a saucepan, add the flour and stir over a medium heat until it comes from the saucepan and forms a ball.
- Remove the saucepan from the heat and slowly pour in the milk, return to a medium heat and bring to the boil, stirring constantly. Add the cheese and stir until melted. Season to taste.
- Pour a third of the cheese sauce into the base of a large oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using the vegetables and pasta.
- Finally cover the top with the remaining sauce, ensuring all of the pasta is covered.
- Sprinkle the parmesan cheese over the top and bake for 40-45 minutes, or until the top is golden brown.
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