Vegetable Soup

Published in on September, 2009

Soup season is definitely upon us, and as much as I love experimenting with new flavours, and different combinations, I always come back to a good old homemade vegetable soup. This is the one I normally stick to but add whatever vegetables you have at hand, they certainly won’t go astray here.

  • 1 tbsp of butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 potatoes, chopped
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • Bunch of celery, chopped
  • 2 litres of vegetable stock
  • Salt and pepper to taste
  1. Place the butter in a large pot and place over a medium high heat. When butter is melted and foamy, add the onion, potato, and leek. Fry for 2 minutes, then cover and sweat for 8 minutes.
  2. Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
  3. Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.