Vegetable soup
- Published: 30 Sep 11
- Updated: 18 Mar 24
This healthy vegetable soup recipe is the perfect winter-warmer – with a dash of double cream for a touch of decadence.
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Serves 6
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20 minutes to make, 20 minutes to cook
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, chopped
- 2-3 medium potatoes, chopped into cubes
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 litre vegetable stock (we like Knorr)
- 100ml double cream
Method
- Over a medium-high heat, melt the butter with the oil in a big pan. When the butter foams, add the onion and fry for 2 minutes. Add the veg and cook for 6-10 minutes until they start to soften. Add the stock and bring to the boil. Lower the heat and simmer for 15-20 minutes or until the vegetables are tender.
- Season, then enjoy as chunky veg broth or whizz with a hand blender to make a smooth soup. Stir in the cream before serving.
- Recipe from October 2011 Issue
Nutrition
- Calories
- 175kcals
- Fat
- 4.4g (1.6g saturated)
- Protein
- 2.7g
- Carbohydrates
- 21.7g (4.7g sugar)
- Fibre
- 4.1g
- Salt
- 0.5g
delicious. tips
Freeze in portions, or in one batch. Pour the cooled, finished soup into sealable freezer bags or airtight containers and freeze for up to 6 months. Put into a pan and reheat until piping hot.
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