Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a quick and simple soup which has proved a good standby meal over the years. You can substitute the leek for celery.

Ingredients Nutrition

Directions

  1. Melt the butter in a large saucepan, then add all the prepared vegetables.
  2. Stir to coat and season with salt and pepper.
  3. Cover the pan and leave the vegetables to sweat over a low heat for 10 minutes, stirring occasionally.
  4. Add the vegetable stock and the milk.
  5. Bring to the boil, then turn the heat down low and simmer for 20-25 minutes, or until vegetables are cooked.
  6. Check the seasoning before serving.
  7. Serve with chopped herbs, grated cheese and crusty bread.

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