Vegetable soup with herbs

    40 min

    Lovely fresh vegetables combine in a simple soup that lets the flavours of the winter garden shine through.

    18 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 4 carrots, peeled and cut into rounds
    • 2 sticks celery, sliced
    • 2 potatoes, peeled and diced
    • 2 leeks, cut into rounds
    • 1.5L water
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh chives
    • salt and ground black pepper
    • extra fresh herbs for garnish

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the olive oil in a casserole over medium heat, and cook and stir the carrots, celery, potatoes and leeks until fragrant, about 5 minutes.
    2. Stir in the water and bring to the boil. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Stir in the parsley and chives.
    3. Puree the soup using a hand blender, or in batches in a food processor. Season to taste with salt and pepper. Garnish with more herbs to serve.


    If you use a food processor to puree the soup, work in small batches. Hot soup can splash out and cause burns.

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