Farmhouse Vegetable Soup
Hearty and nutritious vegetable soup. A perfect dish for the whole family.
Equipment
- Saucepan
- Wooden spoon
- Chopping board
- Chopping knife
- Vegetable peeler
- Measuring cup
- Stove
Ingredients
- 3 carrots
- 1 turnip
- 1 parsnip
- 1-2 leeks
- 1 onion
- 8 mushrooms
- 3 tomatoes or a 400 g tin of tomatoes
- 1 tsp vegetable oil
- 150 ml milk low-fat
- 575 ml water bring to boil
- 1 vegetable stock cube low-salt, dissolve in 575 ml of boiling water
- pinch of salt optional
- pepper
Instructions
- Wash, peel and dice carrots, turnip and parsnip. Wash and chop leeks, chop onion and slice mushrooms. Skin and chop tomatoes.
- Heat the oil in a large saucepan, and gently fry onion and mushrooms.
- Add carrots, turnips, parsnips and leeks and fry gently.
- Gradually stir in the milk.
- Add stock and bring to the boil, stirring continuously.
- Add tomatoes, pepper and a pinch of salt if desired.
- Cover saucepan and simmer gently for about 45 minutes.
Notes
You can use your favorite vegetables instead. Adjust seasoning as needed.
Nutrition per Serving
Calories: 136kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 2mgSodium: 253mgPotassium: 835mgFiber: 6gSugar: 12gVitamin A: 8856IUVitamin C: 34mgCalcium: 115mgIron: 1mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!