Sunday, 23 January 2011

Country Vegetable Soup

Full of goodness and no nasties this soup on its own makes sure you meet your 5 a day in veggies alone.  Its a recipe I make on a regular basis.


2 tablespoons olive oil
1 onion roughly chopped
3 celery sticks finely sliced
2 oz mushrooms finely sliced
2 rashers of streaky bacon
3 carrots peeled and finely diced
3 parsnips peeled and finely sliced
2 turnips peeled and finely diced
2 medium leeks roughly chopped
2 tablespoon of plain flour
1/4 pint of milk
1 1/2 pints of vegetable stock (I have been known to use ham or chicken stock too)
8oz tomatoes skinned and roughly chopped
salt and black pepper
squeeze of lemon juice
pinch of thyme and oregano
parsley to garnish


Heat the oil in a heavy based saucepan and fry the onion, celery, mushrooms and bacon over a moderate heat until they are softened but not browned.  Add the carrots parsnips turnips and leeks frying them lightly then remove the pan from the heat and stir in the flour.  Stir in the milk a little at a time.

Return the pan to the heat add the hot stock and bring to the boil stirring.  Add the tomatoes stir and bring the soup to a simmer over a low heat.  Season to taste with salt, pepper lemon juice thyme and oregano then cover the pan and simmer until the vegetables are well cooked - about 40 minutes.  Serve hot, garnished with a swirl of yoghurt or cream topped off with some fresh parsley.

Yummmy and good for you - serve with thick hunks of bread or soda bread.  Fills you up a treat.

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