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Instant Spring Vegetable Soup

Serves: 4 people          Recipe course: Starter        Total time (min.): 10 
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A light soup packed full with spring vegetables.




  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.