Vegetable Soup

Here’s something tasty to make at the end of the week with those unused vegetables lurking at the bottom of the fridge.

Serves 6 people


 

  • 1 onion
  • 1 leek
  • 25 grams butter
  • 2 carrots
  • 1 parsnip
  • 1 potato (medium)
  • 0.5 swede (small)
  • 1.5 liter(s) vegetable stock
  • 4 spring green leaves

 

  1. Heat the butter or oil in a large pan and add the onion, stir and fry gently for 5 minutes – don’t let it go brown.
  2. Add the diced vegetables to the onions, and continue to cook over a low heat for a few more minutes, stirring now and then.
  3. If using stock cubes make up the stock and add to the pan hot.
  4. Bring to the boil then turn down the heat and simmer for 15 minutes.
  5. Shred or finely chop the spring green leaves and add to the pan.
  6. Continue cooking for a further 10 minutes then remove form the heat.
  7. Chop the parsley and stir into the soup then serve.

Method

  1. Heat the butter or oil in a large pan and add the onion, stir and fry gently for 5 minutes – don’t let it go brown.
  2. Add the diced vegetables to the onions, and continue to cook over a low heat for a few more minutes, stirring now and then.
  3. If using stock cubes make up the stock and add to the pan hot.
  4. Bring to the boil then turn down the heat and simmer for 15 minutes.
  5. Shred or finely chop the spring green leaves and add to the pan.
  6. Continue cooking for a further 10 minutes then remove form the heat.
  7. Chop the parsley and stir into the soup then serve.

Ingredients

 

  • 1 onion
  • 1 leek
  • 25 grams butter
  • 2 carrots
  • 1 parsnip
  • 1 potato (medium)
  • 0.5 swede (small)
  • 1.5 liter(s) vegetable stock
  • 4 spring green leaves

 


The ingredients list shown is only a guide – we thoroughly encourage you to replace as necessary with vegetables you already have. This way it will be unique every time.

Soup variations

  • To thicken the soup slightly, take out some of the soup and blend or mash it, then add it back to the pan.For more of a meal try adding lentils or a can of haricot or red kidney beans.
  • You can vary the vegetables according to what’s available and in season – fresh or frozen peas, green beans, sweet potatoes, courgettes or squash, chard or spinach.Finely chop leftover meat such as ham or chicken, or sprinkle the soup with grated cheese before serving.
  • Don’t throw away the rinds from your parmesan cheese, save them up – add to the soup to give a bit more flavour.
Share this:

You may also be interested in: