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Recipe for :

Vegetable Soup

This recipe for Vegetable Soup comes from Sue Brewer who is lucky enough to live in Brittany where she has her own gites to rent - have a look for yourself <click here>

I asked Sue to do her own introduction . . . . .

"Originally from London my better half and I have lived in a little hamlet called Le Millet near Ploeuc sur Lie in France for the past three years. Although life in the Cotes d'Armor region of Brittany is quite idyllic there are some downsides, notably the price and strength of tea bags, unavailability of sliced back bacon (who can live without bacon sarnies) and finally the lack of Indian cuisine.

The first two things we must stock up on during our infrequent visits to England, but curries and bhajis - pas du problem!

I realised that the only way I was ever going to have an 'Indian takeaway' in France was to make it myself. Now this isn't as silly as it sounds; I always make the curries or whatever in large quantities and then freeze them in meal-sized portions. So Saturday night is still takeaway night, either sharing the meal with friends or to eat whilst watching some rubbish on the television - you know the sort of thing that's on TV on a Saturday night.

OK I do bring back the spices from dear old blighty as here in France they are rare and, if found, expensive (except for that awful pale yellow curry powder) but the rest is down to moi."

This was a recipe of the month on Sue's web site so be sure to pay regular visits
<click here>

Ingredients for Vegetable Soup

1 oz butter
2 med onions, chopped
200 g smoked lardons (or chopped smoked streaky bacon)
Medium green pepper, chopped
2 large carrots, diced
2 sticks celery finely sliced
2 large potatoes, diced
2 large courgettes, diced
4 tbsp parsley, finely chopped
3 pts vegetable stock
Salt and freshly ground pepper

How to make Vegetable Soup

  • Melt the butter in a large lidded saucepan, add the onions and fry over a medium heat for 3 minutes.

  • Add lardons, green pepper, carrots, celery, potatoes, courgettes and sweat over a low - medium heat for about 10 minutes.

  • Add the stock, parsley and freshly ground pepper. I recommended that you hold on the salt until the end of cooking and then season to taste.

  • Simmer for 30 - 40 minutes or until the vegetables are tender.
  • Serve hot.

Serves 6

Sue Brewer

If you would like to stay in one of Sue's cottages at Le Millet or learn more about Brittany visit her website - or send her an email to