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Farmhouse Vegetable Soup For Cold Winter Evenings

Published by Rhiannon

Fantastic soup that fills you right up and

52%

Ingredients

  • 4 Leeks
  • 3 Potatoes
  • 4 Carrots
  • 1 Onion
  • Chicken stock cubes
  • Olive oil
  • You can use more or less leeks, potatoes, carrots etc depending on how many people you are feeding. I work on the basis of a large potato per person, a leek and a half each and two carrots each.

Method

1. Finely chop the onions and cook on a low heat with some olive oil or butter.

2. Boil the potatoes, steam the carrots and leeks (if you don't have a steamer then a colander in a large saucepan with a lid on the top works just as well.... make sure you check it hasn't boiled dry, I have burnt many... many...many saucepans this way)

3. When the onions are brown and soft add the leeks and cook for a few mins adding some black pepper.

4. Add a pint and a half of chicken stock.

5. Dice the potato and chuck it into the saucepan with the carrots

6. Cover and simmer on a low heat for as long as you like, topping up with water if it starts to reduce.

7. Eat with crusty wholemeal bread and snuggle up on the sofa...

Comments

  • Twinkle 5 years ago

    Good recipe

  • 7 years ago

    No need to par boil any of these veg first. Just put them in at the beginning and fry until soft before adding the stock. You may need more chicken stock and i would suggest some salt and pepper to taste.

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