Farmhouse vegetable soup


Serves

2 adults and 2 kids

Preparation time

15 minutes

Cooking time

45 minutes

Utensils needed

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

Ingredients

  • 3 carrots
  • 1 turnip
  • 1 parsnip
  • 1–2 leeks
  • 1 onion
  • 8 mushrooms
  • 3 tomatoes or a 400 g tin of tomatoes
  • 1 teaspoon of vegetable oil
  • 150 ml of low-fat milk
  • pinch of salt if desired
  • pepper
  • 1 low-salt vegetable stock cube dissolved in 575 ml of boiling water

Method

  1. Wash, peel and dice carrots, turnips and parsnips. Wash and chop leeks, chop onion and slice mushrooms. Skin and chop tomatoes.
  2. Heat the oil in a large saucepan, and gently fry onion and mushrooms.
  3. Add carrots, turnips, parsnips and leeks and fry gently.
  4. Gradually stir in the milk.
  5. Add stock and bring to the boil, stirring continuously.
  6. Add tomatoes, pepper and a pinch of salt if desired.
  7. Cover saucepan and simmer gently for about 45 minutes.

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