Instant Spring Vegetable Soup

Instant Spring Vegetable Soup

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • 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. Set the timer for 3 minutes and blend at minimum speed 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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