light-meals

Wholesome Vegetable Soup

September 28

Soup season is definitely upon us, and as much as I love experimenting with new flavours, and different combinations, I always come back to a good old homemade vegetable soup. This is the one I normally stick to but add whatever vegetables you have at hand, they certainly won’t go astray here.

Serves 6
40 mins

Method

1. Place the butter in a large pot and place over a medium high heat. When butter is melted and foamy, add the onion, potato, and leek. Fry for 2 minutes, then cover and sweat for 8 minutes.
2. Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
3. Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.

1 tbsp of butter

1 onion, chopped

1 leek, sliced

2 potatoes, chopped

2 carrots, chopped

1 parsnip, chopped

Bunch of celery, chopped

2 litres of vegetable stock

Salt and pepper to taste

You'll Need

Saucepan

light-meals

Wholesome Vegetable Soup

September 28

Method

Ingredients

You'll Need