This vegetable soup recipe is a quick and easy budget meal. It’s also a great way to use up whatever vegetables are in your fridge!
Vegetable soup: serves around 6
Ingredients
You’ll need a selection of vegetables – just use what you have in the house. For example:
- 1 onion
- 1 large carrot
- 1 tin white beans or lentils, drained
- 1 large parsnip
- 1 stick celery*
- 1 small sweet potato
- 1 tin chopped tomatoes
- 1 litre low-salt vegetable stock*
Method
- Wash, peel and chop the vegetables into small bite-size pieces.
- Place a tablespoon of oil in a large pan and add all the vegetables. Fry together for around 10 minutes.
- Add the vegetable stock and the tin of tomatoes. Bring to the boil and simmer for around 20–30 minutes until all the vegetables are cooked.
- Add more water/stock/or even milk* (for a creamier soup) if the soup seems too thick.
- You can use a hand blender to blend the soup or serve as a chunky vegetable soup.
- Serve with crusty bread and a sprinkling of grated cheese*.
Find more simple recipes on the Family Action website, or visit:
www.nhs.uk/change4life/recipes
* Can contain or is one of the 14 common allergens
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