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Summer Vegetable Soup

The Scottish National Party has just announced an event which well may become a tradition! An open-day at the Party's National Headquarters in Edinburgh which with a bouncy castle, face painting and BBQ should provide an entertaining day out for all the family. The Flag is pleased to give publicity to this invitation from Russell Horn at SNP HQ.

As Russell Horn points out we are rapidly approaching the end of summer, indeed with heavy rainfall and flash floods it seems more like winter. Hopefully the sun will shine on SNP HQ on Saturday, especially as the Scottish National Party has just won two council by-elections on the trot - in Moray and Clackmannanshire - the first such success for two years, and give as all a more summer-like feeling. We go for a summer recipe this week - Summer Vegetable Soup - which even if the weather is otherwise will heat up us!
Summer Vegetable Soup
Ingredients : 35 fl oz (1 litre) vegetable stock; 6 new potatoes, scrubbed and sliced; 6 baby leeks, cut into 2cm lengths; 12 baby carrots, halfed lengthwise; 4 oz (125 g) fresh peas, shelled; 12 asparagus spears, trimmed and cut into 3 cm lengths; 1 courgette, halved lengthwise and cut into 1 cm pieces; 1-2 tbsp pesto, to taste
Bring stock to a simmer, add potatoes and carrots and cook for five minutes. Add the rest of the vegetables and cook a further four to five minutes until tender. Stir in pesto and serve in warmed bowls with lots of crusty bread.

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