Mixed Vegetable Soup

50saves
1hour15min


5 people made this

Although this is a hearty vegetable soup it has quite a delicate flavour. Homemade stock is best -try this, or this recipe - but you can use a good-quality bought stock.

Elaine Russell

Ingredients
Serves: 4 

  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 small leek, white part only, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 fennel bulb, sliced, leaves reserved to garnish
  • 250g swede, peeled and cut into cubes
  • 250g potato, peeled and cut into cubes
  • 1 bay leaf
  • several sprigs of fresh thyme
  • several sprigs of fresh parsley
  • 600ml vegetable stock, preferably homemade
  • 1 can chopped tomatoes (about 400g)
  • salt and pepper

Directions
Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil in a large saucepan. Add the onion and cook for about 5 minutes, stirring occasionally, or until softened but not browned.
  2. Add the leek, carrot, fennel, swede and potato, then cook for a further 5 minutes or until slightly softened. Tie the bay leaf, thyme and parsley sprigs together into a bouquet garni. Add to the pan, together with the stock and tomatoes. Season to taste and bring to the boil, then cover the pan and reduce the heat. Simmer gently for 45 minutes or until all the vegetables are tender.
  3. Remove the bouquet garni and check the seasoning. Sprinkle the soup with snipped fennel leaves and serve piping hot.

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Reviews (1)

meady
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Easy & tasty really enjoyed it ) - 06 Aug 2013

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