RecipeMuncher

INGREDIENTS 2½ liters of boiling water 700-800g of quality tomato puree (two cup size tins) 2 onions (chopped coarsely) 4 carrots (sliced coarsely) 1 parsnip (sliced coarsely) 4 tbs olive oil – optional 1 cup of double cream ½ cup fresh or frozen dill (chopped) sea salt – to taste black peppercorns EQUIPMENT large pot with lid hand blender METHOD In a large pot with lid place all ingredients except cream and dill. Cook covered only until vegetables are soft, blend with hand blende (...)