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Cheap And Easy Vegetable Soup

Published Wednesday, 09 April, 2014 by Anonymous

A warm, colourful and tasty way to enjoy a lunch or evan a starter at dinner time.



  • Serves 4:
  • 1. 4 medium carrots, peeled and cubed (about 1cm square)
  • 2. 1 medium potao, peeled and cubed.
  • 3. 1 large onion, finely diced.
  • 4. 1 leek ( white part and some of the green) washed, and diced.
  • 5. 1 celury stick, washed and diced.
  • 6. 2 garlic cloves, peeled and crushed.
  • 7. 2.5cm fresh root ginger, peeled and finely diced.
  • 8. 1 red chillie, deseeded and finly diced.
  • 9. 1 vegetable stock cube.
  • 10. 250ml warm water.
  • 12. Oil or butter for sweating off.
  • 13. Seasoning
  • 14. 4-6 fresh parsly leaves
  • 15: 2 slices of bread.


Step 1: collect ingrediants, and follow instructions as stated. E.G. Peeled, diced, deseeded.

step 2: in a large saucean, sweat off the onion for 3-4 minutes without colure. Add the potato, celury and garlic and cook for another 4 minutes.

step 3: now add the leek, ginger and the chillie, cook off for 2-3 minutes. Then add the vegetable stock and bring the soup to a light boil.

step 4: simmer for about 15 to 20 minutes. Meanwhile with the bread, cut the sides off and cube (1cm cubes). Heat a frying pan with oil or butter for a minute, add the bread and stir constantly making sure each side gets a evan colure golden brown. Leave to one side to cool.

step 5: when the soup has had 20 minutes use a food proceser to puree the soup, make sure you leave no lumps as this will make soups texture less great. Taste to season. Serve hot with the parsly on top with croutons in a little side bowl.

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