Easy Peasy Vegetable Soup (Vegan)
Quick, easy and packed full of goodness - this Easy Peasy Vegetable Soup is vegan, gluten-free, and a real crowdpleaser.
Equipment
- wide, deep saucepan
- hand blender
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 leek sliced thinly
- 3 carrots sliced (no need to peel!)
- 2 sticks celery sliced
- 1 small parsnip peeled and sliced
- 1 medium potato peeled and chopped into 1cm / ½inch cubes
- 500 ml vegetable stock (made with a cube is fine, I use 1 Kallo Organic vegetable stock cube)
- Salt to taste
- pepper to taste
Instructions
- Place the olive oil, onion and leek in a wide, deep saucepan. Cook on a low heat with the lid on for 5 minutes until softened. Stir occasionally.
- Add the prepared carrot, celery, parsnip and potato, and stir.
- Add all the stock, plus some salt and pepper to taste. Bring to the boil and then simmer on a low heat, with the lid on, for 15 minutes - or until all the vegetables are completely soft.
- Use a hand blender to blitz the soup to a smooth puree and then add a little extra boiling water from the kettle if you think the soup is too thick. Taste the soup and add more salt and or pepper if you think it needs it.
- Ladle into bowls and serve with some crusty soda bread and a glass of chilled white wine.
Notes
Suitable for freezing. Nutrition information is approximate and meant as a guideline only.
Nutrition
Serving: 1bowlCalories: 154kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 560mgPotassium: 648mgFiber: 6gSugar: 8gVitamin A: 8372IUVitamin C: 25mgCalcium: 63mgIron: 1mg
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