Chunky vegetable soup

Chunky vegetable soup


1 person made this

About this recipe: Although this is a hearty soup, laden with vegetables, it has a delicate flavour. Homemade stock is best -try this, or this recipe - but you can use a good-quality bought stock. If using a cube or powder, do not add additional salt at the beginning of cooking as you may find these products provide enough salty seasoning.

Elaine Russell

Serves: 4 

  • 1 tbsp (15ml) canola oil
  • 1 small onion, chopped
  • 1 small leek, white part only, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 fennel bulb, sliced, leaves reserved to garnish
  • 250 g swede, peeled and cut into cubes
  • 250 g potato, peeled and cut into cubes
  • 1 bay leaf
  • several sprigs of fresh thyme
  • several sprigs of fresh parsley
  • 2 1/2 cups (600 ml) vegetable stock, preferably homemade
  • 1 can chopped tomatoes (about 400 g)
  • salt and pepper

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Heat the oil in a large saucepan. Add the onion and cook for about 5 minutes, stirring occasionally, or until softened but not browned.
  2. Add the leek, carrot, fennel, swede and potato, then cook for a further 5 minutes or until slightly softened. Tie the bay leaf, thyme and parsley sprigs together into a bouquet garni. Add to the pan, together with the stock and tomatoes. Season to taste and bring to the boil, then cover the pan and reduce the heat. Simmer gently for 45 minutes or until all the vegetables are tender.
  3. Remove the bouquet garni and check the seasoning. Sprinkle the soup with snipped fennel leaves and serve piping hot.

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