Vegetable Soup

You know those days when you really don’t fancy doing a lot? With Nugget; who clearly feels life is just too exciting and would much rather be awake than asleep (I obviously love his zest for life but sometimes I just need to sleep!)  I’ve been having those sort of days quite a lot.

Soup is ideal for those days, it’s so simple and quick to make. You can also freeze it in soup bags to just pull out when you fancy some (great for those man-flu days too!).

Once you make your own soup, you’ll never want it out of a can again! Trust me, homemade soup is amazing!

vegetable soup


400g Potatoes, peeled and cubed (approx. 4)

180g Carrots, peeled and cubed (approx. 2)

70g Leek, Sliced (approx. 1)

2 Garlic Cloves, crushed

1 Onion, sliced

40g Butter

700ml Vegetable Stock

Splash of Worcestershire Sauce

1/2 Tsp Chilli Powder

1/2 Tsp Fresh Thyme

1/2 Tsp Fresh Sage

200ml Milk

Cream to Serve

Makes about 3 portions

Melt the butter in a large pan and place the prepared vegetables into it, mix them so everything is covered in the butter.

Turn the heat down really low and take a piece of parchment paper and cover the vegetables with it. Put the lid on and sweat the vegetables for 10 minutes. Check them a couple of times to makes sure they are not sticking or browning.

Add your stock, Worcestershire sauce, chilli powder and herbs and turn the heat up again. Cook until the vegetables are soft.

Once soft, place your soup into a food processor and mix until smooth. Place back in the pan and add the milk, heat through and serve with a drop of cream.

If you wish to freeze it, wait until it has cooled and place into soup bags in individual portions and when it is completely cold, seal bags and place in the freezer.

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