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Vegetable soup

Name: Vegetable soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Cuisine: British recipes
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 https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 100ml double cream

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.

Easy
October 2011

Test kitchen approved

Serves 6
20 minutes to make, 20 minutes to cook

This healthy vegetable soup recipe is the perfect winter-warmer – with a dash of double cream for a touch of decadence.

Nutrition: per serving

Calories: 175kcals
Fat: 4.4g (1.6g saturated)
Protein: 2.7g
Carbohydrates: 21.7g (4.7g sugar)
Fibre: 4.1g
Salt: 0.5g

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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

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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

Nutrition: per serving

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.