Harvest Vegetable Soup

Ready in 1 hr

Vegetarian
Vegan
  • Serves 4, costs under £2.00
  • Cooks in 50 mins
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(Based on 1 serving of 400g)


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Ingredients

  • 2 Potatoes, Medium Sized (170g)
  • 2 Leeks (320g)
  • 2 Carrots, Medium Sized (160g)
  • 1 Onion, Medium Sized (150g)
  • 2 Courgettes (200g)
  • 2 Tablespoons Peas, Frozen (60g)
  • 1 Can Chopped Tomatoes, Small Can (227g)
  • 1 Vegetable Stock Cube, Reduced Salt (7g)
  • 1 Pinch Ground Black Pepper (1g)
  • Water (750ml)

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Time Saver Tips

You don’t have to peel the potato or carrots to make this soup delicious – just chop them up and toss them in. You can save time by preparing the soup in advance and heating it when you want to. Remember to cool it down before putting it in the fridge or freezer.

Cost Saver Tips

Make double the quantity and freeze half.

Tips for Kids

Blend the soup so that the vegetables are hidden.

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



Method

  1. Wash, peel and chop the potatoes, leeks and carrots. Peel and chop the onion. Wash and slice the courgette.
  2. Put the prepared vegetables, except the peas and tomatoes, in the pan.
  3. Add the water and the stock cube.
  4. Heat the mixture to boiling point and then reduce the heat to a simmer. Put the pan lid on and cook for 20 minutes or until the vegetables are tender. Add a little more water if needed.
  5. Add the frozen peas and the canned tomatoes and cook for 5 minutes. Leave to cool for 10 minutes.
  6. Use a blender or potato masher to blend the soup to how you like it (optional).
  7. Season with black pepper and reheat gently. Serve hot.

Recipe source : Eat Better Feel Better