British
Vegetable soup
A thick, chunky soup of onions, carrots, leek, potato and tomatoes, cheap and good for batch cooking.
- Serves 6
- Prep 15 min
- Cook 35 min
- Total 50 min
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Ingredients
12 items · serves 6- 2 onions, chopped
- 3 carrots, diced
- 2 sticks celery, sliced
- 1 leek, sliced
- 400 g potatoes, peeled and diced
- 400 g tin chopped tomatoes
- 100 g frozen peas
- 2 vegetable stock cubes
- 1 tsp dried mixed herbs
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Contains: celery · May contain: milk, soy, wheat, MSG (stock cube — check the label). Check product labels: brands differ.
Steps
5 steps- 1Heat the oil in a large pan and cook the onions, carrots, celery and leek gently for ten minutes, until softened.
- 2Add the potatoes, chopped tomatoes, herbs and the stock cubes dissolved in 1.5 litres of hot water.
- 3Bring to a boil, then simmer for about twenty minutes until the vegetables are tender.
- 4Add the peas and cook for three minutes more.
- 5Season, and blend part of the soup if you like it thicker. Serve with bread.