About this recipe:This dish combines numerous vegetables in a thick, creamy and cheesy soup. Potatoes, onion, celery, carrots, sweetcorn, peas, green beans and cheese are simmered together in a chicken stock.
1.7 litres water
9 cubes chicken stock, crumbled
6 potatoes, cubed
2 cloves garlic, finely chopped
1 large onion, chopped
1 bunch celery, chopped
375g carrots, chopped
2 1/2 (340g) tins sweetcorn
2 (400g) tins peas
225g fresh green beans, chopped
60g plain flour
450g processed cheese slices, chopped
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Method Prep:15min › Cook:30min › Ready in:45min
In a large pot over medium heat, combine water, stock cubes, potatoes and garlic. Bring to the boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
Stir in sweetcorn, peas and green beans and continue to cook on low heat.
Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.