Instant Spring Vegetable Soup

Instant Spring Vegetable Soup

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

Made with these products:

Serves: 4
Preparation Time: 10 Minutes
Tools: Liquidiser


  1. Place the cooked potatoes, carrot, leek, celery and tomato in the Liquidiser. Leave the stock to cool for 2 minutes then pour into the Liquidiser to cover the vegetables.
  2. Blend at minimum speed for 2-3 minutes, until smooth, then season with salt and freshly ground black pepper. Serve immediately with chunks of crusty bread, for a quick snack.

Cook's Note: Take great care when liquidising the soup, as it is very hot. Make sure the lid and filler cap are securely fitted.


  • 225g (8oz) cooked potatoes
  • 1 carrot, thinly sliced
  • 1 leek, trimmed and thinly sliced
  • 1 stick celery, thinly sliced
  • 1 tomato, quartered
  • 600ml (1 pint) boiling hot vegetable, beef or chicken stock
  • salt and freshly ground black pepper
  • crusty bread, to serve

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