Diane's five vegetable soup

    Diane's five vegetable soup

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    About this recipe: This is a hearty vegetable soup to see you through the winter months. Make double and freeze for later.

    Devon, England, UK

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 medium sweet potato, peeled and chopped
    • 4 medium potatoes, peeled and chopped
    • 2 medium carrots, peeled and chopped
    • 1 red pepper, chopped
    • 1 red chilli, seeded and finely chopped
    • 1 medium onion, chopped
    • 2 vegetable OXO® cubes
    • 3 cloves garlic, crushed
    • 1/2 teaspoon dried mixed herbs
    • salt and pepper to taste
    • 900ml boiling water

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in large saucepan. Add all vegetables and saute for 5 minutes until starting to soften, mixing after a few minutes.
    2. Add stock cubes, garlic, mixed herbs and seasoning. Stir in water.
    3. Simmer for 25 minutes until all vegetables are soft.
    4. Cool slightly, blend using hand held blender. Sieve through strainer. Reheat gently and serve in warm bowls with fresh bread.
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