Cheesy Vegetable Smooth Soup

    50 min

    Tip - Pick a strength of cheese that you like any will do as it all melts.


    Greater Manchester, England, UK
    1 person made this

    Serves: 4 

    • 1x 1lb Bag of Fresh Mixed Veg (swede, carrots, cabbage, celery, leek)
    • 1 Red Onion Cubed
    • 2 Medium Potatoes Skined & Cubed
    • 2 OXO Chichen Stock Cubes
    • 1 Tablespoon of Garlic Smooth Puree
    • Garlic Pepper - Herb As Like
    • Olive Oil to Brown Veg
    • 380ml Boiling Water
    • Between 100-150g Cheese Grated finely melts easier

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Add Onion & Potatoes with Olive Oil and Garlic Pepper Herbs in a large pot and soften for 2 minutes.
    2. Add in Garlic Puree.
    3. Add the mixed veg and brown for 2-4 minutes to seal in flavours.
    4. Add the made up chichen stock, add extra boiling water to cover veg. Bring to the boil and then simmer for 30 mins.
    5. Using a hand blender, blend the veg until mush then pour into a electric blender until preferrred consistancy (2mins)
    6. Pour mixture back into pan and place on a low heat, add the grated cheese and mix in until melted.
    7. Serve with warm french bread.
    8. (Freezes lovely and will keep in fridge for a max 3 days)

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