Cream of Vegetable Soup

AuthorAwan
RatingDifficultyIntermediate
Yields3 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 10 ml Vegetable oil
 1 Medium-sized onion
 1 Leek
 2 Medium-sized carrots
 2 Sticks of celery
 1 Small turnip
 1 Clove of garlic
 1 tbsp of fresh parsley and thyme or 1 tsp of dried parsley and thyme
 1 low-salt vegetable stock cube dissolved in 850 ml of boiling water
 Pepper
 Salt, if desired
1

Heat the vegetable oil in a large saucepan.

2

Chop the onion, carrot, celery, leek and turnip into small pieces,
around 1 cm cubes.

3

Gently cook all the vegetables in the oil for 10–15 minutes
over a low heat, stirring occasionally.

4

Chop the clove of garlic and the herbs then add them to the
pan, along with the vegetable stock, salt and pepper.

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.

Ingredients

 10 ml Vegetable oil
 1 Medium-sized onion
 1 Leek
 2 Medium-sized carrots
 2 Sticks of celery
 1 Small turnip
 1 Clove of garlic
 1 tbsp of fresh parsley and thyme or 1 tsp of dried parsley and thyme
 1 low-salt vegetable stock cube dissolved in 850 ml of boiling water
 Pepper
 Salt, if desired

Directions

1

Heat the vegetable oil in a large saucepan.

2

Chop the onion, carrot, celery, leek and turnip into small pieces,
around 1 cm cubes.

3

Gently cook all the vegetables in the oil for 10–15 minutes
over a low heat, stirring occasionally.

4

Chop the clove of garlic and the herbs then add them to the
pan, along with the vegetable stock, salt and pepper.

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.

Cream of Vegetable Soup