3 tablespoons of sunflower oil
1 large onion, diced
1 green pepper, diced
3 cloves garlic, crushed
2 carrots, diced
2 bay leaves
30ml (2 tablespoons) fresh thyme, chopped
250g button mushrooms, sliced
250g mushrooms, sliced
2 litres (4 cups) vegetable stock
375ml (1 1⁄2 cup) cooked ACE SAMP
Salt and black pepper, to taste
Herbs to garnish
- In a large saucepan heat oil and fry onion, green pepper, garlic, ginger and carrots until tender, about 5 minutes.
- Add bay leaves, thyme and mushrooms, cook until mushrooms are tender, about 5 minutes.
- .Pour in vegetable stock and bring to a boil. Add cooked samp, continue to simmer for 20 minutes. Stirring soup occasionally. 4.Season with salt and black pepper, to taste. Ladle into bowls and serve garnished with fresh herbs.