Vegetable soup

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.

Ingredients

1 onion

1 carrot

1 leek

1 potato

1 celery stick

1x 10ml spoon oil

1 stock cube and 600ml boiling water

1 x 15ml spoon coriander

Equipment

Chopping board, knife, vegetable peeler, measuring spoons, saucepan, measuring jug.

Method

1. Prepare the vegetables:

    • peel and chop the onion;
    • top and tail, peel and dice the carrot;
    • top and tail, then slice the leek;
    • peel and cube the potato;
    • slice the celery;
    • chop the coriander.

2. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.

3. Add the stock to the saucepan and bring to the boil.

4. Add the potatoes and simmer for 20 minutes.

5. Stir in the chopped coriander and serve

Top tips:

  • Try using a sweet potato.
  • Vary the types of vegetables used depending on what is in season.
  • Add canned or frozen sweetcorn or a can of beans.
  • If you have a blender, blend the soup.
  • Try adding different herbs and spices.

Food skills:

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Measure
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Peel
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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Melt, simmer and boil
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