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Vegetable Soup Recipe


Vegetable Soup
1 Medium Saucepan
Preparation Time 15 Minutes

3 Onions. Chopped
3 Leeks. Chopped
3 Cloves of Garlic. Chopped
3 Medium Carrots. Sliced
3 Potatoes. Cubed.
1 Medium Parsnip. Optional
3 Sticks of Celery. Optional
2 Ozs of Butter.
Veg/Chicken Stock Cube
600 mls of boiling water to dissolve the stock cube.
600 mls of milk or cream
Pepper and Salt to taste after cooking

Place the butter in the saucepan over a medium heat and melt. Add the onion leek and garlic to the saucepan and cook for five minutes stirring them around until soft then add in half the stock. Let the mixture simmer for a further 15 minutes stirring occasionally. Add the potatoes and carrots with the rest of the stock and cook for a further 20 minutes or until you can press the potatoes against the side of the saucepan with the back of a fork and it breaks. Liquidise in the saucepan and add the milk or cream (add or reduce the milk or cream to give the consistency required) Garnish with cream and freshly chopped parsley and serve with brown bread. Enjoy.

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