Homemade Vegetable Soup
This hearty vegetable soup combines the earthy flavors of carrots, parsnips, turnips, and more for a comforting dish that is sure to warm you up. With the addition of cannellini beans and a touch of tomato puree, this soup is both nutritious and delicious. Let the aroma of this simmering soup fill your kitchen as you prepare for a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 3 large carrots or 4-5 smaller ones
- 1 large parsnip or 2 smaller ones
- 1 small turnip
- The inside stalks of a celery including the leaves
- 1 medium leek
- 1 large onion
- 1 can of cannellini beans drained and rinsed
- 2 heaped tsps of tomato puree
- Parsley fresh or dried
- 1 Bayleaf
- 1 heaped tsp of corn flour dissolved in a tbsp of water
- 2 knorr chicken or vegetable stock cubes
- Salt and white pepper to taste
Instructions
- Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
- Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
- Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
- Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes
Yield
Serves 4
Comments
No comments found.