Thick vegetable soup

    1 hour 30 min

    My nan used to make this, my mum did on a rare occassion! My nan used barley, but it's a bit too tricky and I ok to leave that out. I remember my nan did a large batch of this soup once- I was staying with her...I ate it for lunch and dinner for several days in a row and I will never forget how much energy I had- and I felt very good. Thought I'd pass it on. x


    Essex, England, UK
    58 people made this

    Serves: 8 

    • 2 medium/large parsnips, cubed
    • 7 medium carrots, cubed
    • 2 sticks celery, chopped
    • 6 small/medium white potatoes, quartered
    • 1/2 a swede, cubed
    • 1/2 a small white cabbage
    • 1 green pepper, quartered
    • 1 red pepper, quartered
    • 2 Knorr vegetable stock cubes, dissolved in 900ml boiling water
    • 6 tablespoons Telma chicken soup mix (see footnote)

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Put all of the vegetables in a large saucepan. Add the stock cubes dissolved in hot water, then sprinkle in the Telma chicken soup mix. Now cover it and bring it to the boil, then simmer for 50 minutes.
    2. Next, spoon the vegetables into your blender/food processor - you may have to do this in batches depending on the size of your blender or food processor. Add a ladle's worth of cooking liquid to the vegetables, and blend. When the mixture is totally smooth, spoon it back into the liquid in the saucepan and gently stir until it is mixed nicely.
    3. Reheat the soup for 5 minutes to warm through. This can be frozen, or kept out until the next day- covered in the saucepan, or allow it to cool and refrigerate it. It gave my family of three two lunches, and left enough to give my dad for a large bowl. Serve it will warm rolls.

    Cook's note

    There are two Telma soup mixes - one contains 3% chicken the other has no meat in the ingredients and I think its fine for vegetarians. You can use another brand of chicken stock - as long as it will make clear chicken soup.

    You can add an onion, leek or chives to the soup as well, however I can't eat them, so I get the extra seasoning from the stock cubes.

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    Reviews in English (3)


    Altered ingredient amounts. ***cooking time is going to reduce the portion sizes, as the veg absorb the liquid- this will make a very thick soup- which will resemble baby get more portions from the same amount, cook only for 20-30 mins on simmer- after allowing it to boil first...check with a fork- if the potatoes are reaching 'soft'- but not quite soft enough to mash- then you stop cooking it, allow 5 mins for it to cool slightly, and then as per main instructions- transfer to your food processor, use the knife blade, and follow instructions for puree, make sure you add 3 ladels of the liquid to the drained veg, and whatever you do- DO NOT throw away the remainder of the liquid!. Transfer the pureed veg to the rest of the liquid, stir- and you will still have a thick soup, but alot more of it!  -  09 Feb 2009


    Hi. From the ingredients the recipe sounds nice, but as the instructions are just in one big paragraph, this makes reading them somewhat difficult. My advice is to number each step separately.  -  01 Jul 2009


    Please remember to leave comments, reviews etc. Enjoy. x  -  09 Feb 2009