Vegetable Soup

AuthorAwan
RatingDifficultyIntermediate
Yields3 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 3 Carrots
 1 Turnip
 1 Parsnip
 1 Leeks
 1 Onion
 8 Mushrooms
 3 Tomatoes
 1 tsp Vegetable Oil
 150 ml Milk (low-fat)
 Pinch of salt if desired
 Pepper
 1 Low-salt vegetable stock cube dissolved in 575 ml of boiling water
1

Wash, peel and dice carrots, turnip and parsnip. 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.

CategoryTags

Ingredients

 3 Carrots
 1 Turnip
 1 Parsnip
 1 Leeks
 1 Onion
 8 Mushrooms
 3 Tomatoes
 1 tsp Vegetable Oil
 150 ml Milk (low-fat)
 Pinch of salt if desired
 Pepper
 1 Low-salt vegetable stock cube dissolved in 575 ml of boiling water

Directions

1

Wash, peel and dice carrots, turnip and parsnip. 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.

Vegetable Soup