In the winter when the weather is cold and wet, you can’t go wrong with a classic winter warmer. Our chunky Vegetable Soup is full of wholesome goodness and a complete meal in itself.
4 stems celery
2 large carrots
1 large leek
1 bay leaf
½ butternut, peeled & seeds removed
1 clove garlic, crushed
1 litre Carol’s Stock Market Vegetable Stock
½ litre water
Salt & pepper
Fresh or dry parsley
Prepare all the vegetables by washing then thickly slicing or cutting into similarly sized chunks. Tip: Don’t worry about peeling the carrots or potatoes!
Place large pot over medium heat. Once hot, drizzle with olive oil then gently cook celery, carrot, leek and bay leaf until the leeks start to soften, about 5 minutes.
Add the potato, butternut, garlic and a sprinkling of salt and cook for another 30 seconds.
Add stock and water then bring to a boil over high heat. Reduce heat to medium and leave to simmer until the potato and butternut are fork tender, about 15 minutes.
Season to taste and add finely chopped parsley, fresh or dry, to serve.
Blitz any leftovers with a stick blender or in a food processor for a thick soup to enjoy the next day.