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TASTY TUESDAY: Hearty Vegetable Soup

by Sarah on August 7th, 2012

This soup was my childhood favourite. It brings back such comforting memories of arriving home from school on a cold winter day and the kitchen being filled with its delicious aroma. Back then my mom used to make it with meat on the bone, so would cook it slowly all morning. It’s the kind of recipe which can be done in  lots of different ways. Simply with vegetables, as below, or you could add chicken, meat, pasta or beans to make it a little more interesting.


2 Leeks, chopped

2 Sticks of Celery, plus their leaves, chopped

2 Carrots, peeled and chopped

2 Potatoes, peeled and chopped

2 Turnips, peeled and chopped

2tbsp Parsley, finely chopped

1 Cup 4 Soup Mix (lentils, split peas, barley, etc)

1.25 Litres Vegetable Stock


Melt a blob of butter in a large saucepan and gently fry the leeks and celery until softened, not browned.

Add all the remaining vegetables and parsley, and sweat for about ten minutes or so, again until softened, not browned.

And lastly, add the soup mix and the stock. Bring to the boil, then reduce the heat, and simmer for about 45 minutes. I just mashed the potatoes and turnips a little, to make the soup slightly thicker and that’s it, ready to serve. Simple, tasty and comforting :)

From → Healthy Eating