Chunky Vegetable Soup Recipe

Name: Chunky Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 medium potatoes, peeled and cubed; 1 -2 carrot, scraped and cubed; 2 leeks, rinsed and sliced; 1 large onion, peeled and chopped; 1 ounce butter; 1 clove garlic, minced; 1 12 pints vegetable stock; 12 pint milk; salt; fresh ground black pepper; grated cheddar cheese, to serve; chopped parsley or chives, to serve

Servings: persons

3 -4 medium potatoes, peeled and cubed
1 -2 carrot, scraped and cubed
2 leeks, rinsed and sliced
1 large onion, peeled and chopped
1 ounce butter
1 clove garlic, minced
1 12 pints vegetable stock
12 pint milk
salt
fresh ground black pepper
grated cheddar cheese, to serve
chopped parsley or chives, to serve

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.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 -4 medium potatoes, peeled and cubed, 1 -2 carrot, scraped and cubed, 2 leeks, rinsed and sliced, 1 large onion, peeled and chopped, and more.

Yes, Chunky Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Vegetable Soup

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