Cream of vegetable soup


3 adults

Preparation time

15 minutes

Cooking time

1 hour

Utensils needed

  • Saucepan
  • Wooden spoon
  • Chopping board
  • Chopping knife
  • Measuring jug
  • Vegetable peeler
  • Hand blender


  • 1 medium onion
  • 1 leek
  • 2 medium sized carrots
  • 2 sticks of celery
  • 1 small turnip
  • 1 clove of garlic
  • 1 tablespoon of fresh parsley and thyme
  • 10 ml of olive oil
  • 1 low-salt vegetable stock cube dissolved in 850 ml of boiling water


  1. Heat the olive oil in a large saucepan.
  2. Chop the onion, carrot, celery, leek and turnip into small pieces,
    around 1 cm cubes.
  3. Sauté all the vegetables in the oil for 10–15 minutes over a low heat,
    stirring occasionally.
  4. Then add the chopped clove of garlic, 1 tablespoon of herbs and
    the vegetable stock.
  5. Bring the soup to the boil and simmer for about 40 minutes.
  6. Taste it to see if it needs extra salt or pepper.
  7. You can eat the soup as it is or cook it for another 20 minutes and
    liquidise it to make a smooth soup.
  8. Add some chopped fresh parsley, blend and serve.

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