| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Ch4, Teletext |
4 |
servings |
INGREDIENTS
| 1 |
|
Onion |
| 1 |
|
Stalk celery |
| 3/4 |
lb |
Carrots |
| 1 |
tb |
Oil |
| 1 |
|
Sprig thyme |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
Ground cumin |
| 2 |
oz |
Ground almonds |
| 1 |
tb |
Peanut butter |
| 1 3/4 |
pt |
Vegetable stock |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Peel and chop onion. Finely chop celery. Grate carrots.
Heat oil in large saucepan. Fry onion, celery and thyme for 5 mins. Add
carrot, tomato puree and cumin. Cook for a further 5 mins.
Add in stock, ground almonds, peanut butter, salt and pepper. Bring to the
boil. Reduce heat and simmer for 20 minutes. Blend till smooth. Reheat.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
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