Vegetable Soup Recipe

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Made with these products:

This dish is great as a quick wholesome and warming meal on a winter evening. The vegetable combinations given in this recipe are just a guide as you can substitute them with any combination you prefer.

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Method

  1. Attach the thick slicing disc to the food processor.
  2. Slice the onions, fennel, celery, leek and carrot and removefrom the bowl.
  3. Slice the potato and swede in the food processor.
  4. Heat the oil in the saucepan.
  5. Add the onion, fennel, celery, leek, carrot and seasoning tothe saucepan and cook until soft.
  6. Add the swede, potatoes, herbs and stock to the saucepan.
  7. Bring the soup to a simmer and gently cook until thevegetables have softened.
  8. Take the pan off the heat and allow to cool to roomtemperature.
  9. Remove the bay leaves.
  10. In stages place the soup into the liquidiser and purée.(Remember not to over fill the liquidiser).
  11. Reheat and serve with a swirl of double cream.

Chef’s tip: You can keep the soup for a couple of days in the fridge,to serve just reheat and serve with warm crusty bread and top with a swirlof cream and cracked black pepper.

Ingredients

Onions 1
Fennel ½ bulb
Celery 2 sticks
Leek 1
Carrot 2
Swede ½
Potatoes 300g
Sage 2 tbsp
Thyme 1 tbsp
Rosemary 1 tbsp
Vegetable stock 750ml
Bay leaf 2
Cream 50ml
Seasoning to taste

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