Vegetable soup

Ingredients

• 5 large (about 750 g)potatoes
• 6 large (about 750 g)carrots
• 2leeks
• 250 gceleriac
• 1 bunchparsley
• 1 litrevegetable stock
• a littleoil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the vegetables

   Cut the potatoes and celeriac into medium dice, about 2.5 cm. Halve the carrots lengthways and slice them, then cut the leeks into rings.

2. 2

   Cook the vegetables

   Heat a little oil in a large saucepan. Add the vegetables and cook over a high heat for 5 minutes, stirring a few times.

3. 3

   Add the stock

   Pour in the vegetable stock, cover the saucepan with a lid and bring it to the boil.

4. 4

   Simmer until tender

   Simmer for 15 minutes, or until the vegetables are soft.

5. 5

   Set soup aside

   Use a ladle to transfer about a quarter of the soup to a separate container.

6. 6

   Blend a portion

   Purée the reserved soup with a stick blender or in a standard blender.

7. 7

   Finish the soup

   Return the purée to the saucepan and stir it through. Add the freshly chopped parsley, then season with salt and pepper to taste.

8. 8

   Serve with bread

   Serve with toasted wholemeal or farmhouse bread.

What is vegetable soup?

Vegetable soup is a familiar, flexible home-cooking staple found in many European cuisines, with no single fixed recipe. This version brings together potatoes, carrots, leek and celeriac in vegetable stock.

The method keeps the soup chunky but blends a portion and stirs it back in. That gives the broth extra body while leaving plenty of tender pieces to spoon up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 6g protein, 45g carbs, 4g fat.

The potatoes provide most of the carbohydrates, while the vegetables contribute fibre and some natural sugars. The recipe is mostly low in fat, with a little coming from the cooking oil; the vegetables and stock provide modest protein. Pair a bowl with wholemeal bread for a more substantial meal, or add a protein-rich side such as beans.

The vegetables that build flavour

Potatoes: these add substance and help make the soup filling. Cutting them into similar-sized pieces helps them cook at roughly the same pace as the celeriac.

Carrots and leek: the carrots bring a gentle sweetness, while the leek gives the broth a savoury, allium flavour. Slice the leek into rings and rinse away any grit between the layers.

Celeriac: its mild, earthy flavour complements the other vegetables. Peel it before dicing, and keep the pieces close to the stated 2.5 cm size.

Why some of the soup is blended

Blending about a quarter of the soup thickens the broth without turning the whole pot into a smooth purée. Use a ladle to transfer the portion carefully, especially while it is hot.

A stick blender is convenient for a small portion; a standard blender works too. If using a standard blender, follow its instructions for blending hot liquids.

Getting the vegetables tender

Initial cooking: give the cut vegetables 5 minutes over a high heat, stirring a few times so they heat through without catching on the bottom of the pan.

Simmering: once the stock is added and the soup comes to the boil, lower the heat enough to maintain a gentle simmer. The vegetables are ready when a knife slides easily into the potato and celeriac.

Seasoning and parsley

Stock: its saltiness can vary, so taste the soup before adding much salt. Finish with black pepper to taste.

Parsley: stir in freshly chopped parsley at the end so its flavour stays noticeable. Adjust the seasoning after it has been mixed through.

What to serve alongside

Toasted wholemeal or farmhouse bread is the suggested accompaniment, and makes the soup easy to serve as a substantial lunch or simple supper. Add the toast at the table so it stays crisp.

For a lighter serving, have a smaller piece of bread; for a more substantial meal, serve a larger portion of soup with extra bread.

Recipe notes & tips

• Cut the potatoes and celeriac to similar sizes so they soften at about the same time.
• Rinse sliced leeks well to remove grit trapped between their layers.
• Stir the vegetables a few times during the initial high-heat cooking to prevent sticking.
• Check tenderness with a knife rather than relying only on the 15-minute simmer.
• Taste the broth before adding salt, since vegetable stock can already be well seasoned.
• Chop the parsley just before adding it for a fresh finish.

Variations

• Add beans: stir in drained white beans near the end for a more substantial bowl.
• Use other root vegetables: replace some of the potato or celeriac with diced parsnip.
• Add garlic: cook a finely chopped clove with the vegetables for a more savoury flavour.
• Make it smoother: blend a larger share of the soup before returning it to the pan.
• Use fresh herbs: add chopped chives with the parsley for a different finishing flavour.

Common mistakes to avoid

• Uneven pieces: large chunks may stay firm while smaller ones soften; cut the potato and celeriac to about 2.5 cm.
• Gritty leek: soil can hide between the layers; rinse the sliced rings thoroughly.
• Skipping the stirring: vegetables can catch during the high-heat stage; stir a few times over the 5 minutes.
• Boiling too vigorously: a hard boil can break up the vegetables; reduce the heat to a gentle simmer after bringing the stock to the boil.
• Blending the whole pot: this removes the chunky texture; purée about a quarter and stir it back in.
• Over-salting early: stock may already contain salt; taste the finished soup before seasoning.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; the soup can thicken as it stands, so add a little water or stock if needed.

Frequently asked questions