Vegetable soup recipes
Our top 3 of 55 Vegetable soup recipes
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Hearty Veg Soup
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Roasted Vegetable Soup with Walnut and Sage Pesto
-
Autumn Vegetable Soup
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Ingredients
- 600ml Water
- 1 Clove crushed
- 3 Peppercorns crushed
- ¼ Medium onion diced
- 1 Celery stalk diced
- ½ Carrot diced
- ¼ Swede diced
- ½ Teaspoon garlic puree
- 2 Tablespoons pot barley (or peal)
- 1 Teaspoon herb provencale
- 2 Bay leaves
- 1 Tablespoon flour
- 1 Tablespoon butter
- Salt and pepper to taste
Method
- Put the water into a saucepan with the clove, peppercorns, onion, celery, carrot, swede, garlic, barley, herb provencale, and bay leaves and bring to the boil then turn down to a very low heat and simmer for 30 mins. After 30 min remove the bay leaves no longer needed, now 1/2 the soup and put one 1/2 into a blender and blend then return to the saucepan with the rest of the soup and put on a medium heat, mix the flour and butter together and add to the soup and mix well and bring to the boil then simmer for 5 mins add salt and pepper to taste and serve
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Add commentIngredients
- 500 g Butternut squash
- 150 g Potatoes
- 150 g Carrot
- 2 Parsnip
- 1 Onion. cut into thin wedges
- 2 tbsp. Olive oil
- 1 Vegetable stock cube
- to taste Salt and pepper
- WALNUT AND SAGE PESTO
- 3 Walnut halves
- 1 tbsp. Pine nuts
- 1 Garlic clove. crushed
- 10 Fresh sage leaves
- 0.5 handful Fresh flatleaf parsley
- 2 tbsp. Extra-virgin olive oil
- 1 tbsp. Breadcrumbs
- 2 tbsp. Grated Parmesan
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6.
- 2. Place the butternut sqash, carrot and parsnip and onion with some oil in a rosting tin, sprinkle with pepper and roast for 45 mins.
- 3. Make the pesto. Chopped the nuts, garlic, sage and parsley using a mini food processor.
- 4. Transfer to a bowl and stir in the oil, 3 tablespoons hot water, breadcrumbs and Parmesan. Set aside.
- 5. Transfer the vegetables from the oven to a pan. Add 1.5 litres cold water with the vegetable stock cube and diced potatoes and bring to a simmer. Cover and cook for 20 minutes.
- 6. Leave the soup to cool, then blend it with a hand-held blender. Return to the pan and reheat gently, if necessary. Season with salt and pepper.
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Add commentIngredients
- 8 Carrots
- 3 Courgettes
- 3 tbsp. Coriander.chopped
- 3 tbsp. Mushroom.dried. soaked in water
- 1 Onion
- 3 cloves Garlic
- 2 tsp. Parsley
- 3 tsp. Olive oil
- 1.5 litre Vegetable stock
Method
- 1. Saute the onion and garlic on the oil, then add the carrot, courgette ,parsley and mushroom mixture.
- 2. Cook until ingredients are soft. Stir freqvently. Once the soup is thoroughly mixed, add the coriander and stir through.
- 3. Add the stock and simmer for 15 minutes.
- 4. Remove from the heat and allow to cool and blend it to get a smooth consistency.
- 5. Warm it before serving.
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