• Ali

Creamy Vegetable soup

This is a hearty, healthy soup. You can swap and change the vegetables according to what you have, it’s a great way of using up vegetables and freezes well.

By covering the vegetables with a piece of greaseproof paper this locks in all the lovely juices that come out of the vegetables and effectively steams them.

I have blended this soup, but you could leave the vegetables in pieces if you prefer. You could add some small pieces of pasta to make a type of minestrone, or pearl barley if you like! You would add this when you add the stock and then cook for the prescribed time on the pasta or pearl barley packet.


30g butter (m)

2 leeks, cleaned and sliced into 5cm rounds

1 small onion roughly chopped

2 small or one large carrot cut into small chunks

1 small sweet potato peeled and cut into small pieces

2 stalks celery, chopped into small pieces

50ml water

1 litre vegetable stock made with 2 tsp stock powder(c)

salt and pepper


· Heat the butter gently in a large saucepan and add all of the vegetables Add the water and cover the veg with a piece of greaseproof paper to allow the vegetables to steam in their own juices, cook, covered with a lid over a low to medium heat for 30 minutes.

· Discard the paper and add the vegetable stock. Cover with the lid again and simmer for 10 minutes until the vegetables are all tender.

· Blend the soup with a stick blender

· Check the seasoning and serve

Serves 4

Allergen advice in brackets includes (m)milk/dairy, (c)cereal/gluten

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