Cream of vegetable soup


 › 1 medium onion
 › 1 leek
 › 2 medium sized carrots
 › 2 sticks of celery
 › 1 small turnip
 › 1 clove of garlic
 › 1 tablespoon of fresh parsley and thyme
 › 10 ml of olive oil
 › 1 low-salt vegetable stock cube dissolved in 850 ml of boiling water


1.  Heat the olive oil in a large saucepan.
2.  Chop the onion, carrot, celery, leek and turnip into small pieces, 
around 1 cm cubes.
3.  Sauté all the vegetables in the oil for 10–15 minutes over a low heat, 
stirring occasionally.
4.  Then add the chopped clove of garlic, 1 tablespoon of herbs and 
the vegetable stock.
5.  Bring the soup to the boil and simmer for about 40 minutes.
6.  Taste it to see if it needs extra salt or pepper.
7.  You can eat the soup as it is or cook it for another 20 minutes and
liquidise it to make a smooth soup.
8.  Add some chopped fresh parsley, blend and serve.

3 adults

Preparation time
15 minutes

Cooking time
1 hour

Utensils needed
Wooden spoon
Chopping board
Chopping knife
Measuring jug
Vegetable peeler
Hand blender


Post a Comment

My Instagram