Let’s Talk Recipes - Vegetable Soup

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Sean Gribbon - "We make this on a Saturday morning during the winter as the boys have football and swimming. They’re home between 12 noon and 1pm so it’s handy to have it already cooked. Being full of vegetables and goodness is an added bonus too!"

HANDS-ON TIME 15 MINS
COOK TIME 1 HR 5 MINS

INGREDIENTS (SERVES 6)

• 30g butter
• 1 garlic glove
• (can use frozen)
• 2 medium onions
• (sliced)
• ½ red chilli
• (can use frozen)
• ½ tsp curry powder
• 2 medium potatoes
• (peeled and cut into
• small chunks)
• 1 parsnip
• (peeled and sliced)
• 3 carrots
• (peeled and sliced)
• 1 ltr vegetable stock
• ½ tsp mixed herbs
• (can use dried)

INSTRUCTIONS

1. Melt the butter, add the onions and garlic until they become soft, normally takes around 5 mins.
2. Add the vegetable stock.
3. Add the red chilli, curry powder and mixed herbs.
4. Simmer for 1 hr.
5. Take off the heat and blitz the soup in the processor for a couple of minutes.
6. Ready to serve. Season with salt & pepper.
7.  

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