Rustic Vegetable Soup
Cook up a hearty, economic and wholesome family meal with this great tasting recipe. The celery, celeriac, carrots and cabbage provide bags of texture and taste with the deep flavour levels coming from the vegetable stock, herbs and garlic.
- Recipe serves4
- Preparation Time10 min
- Cooking Time30 min
Ingredients
- 2 tbsp olive oil
- 2 medium carrots, chopped or diced
- 1 stick celery, chopped
- ½ small celeriac, trimmed, peeled and roughly chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- ⅓ savoy cabbage, shredded
- 1 courgette, sliced
- 1 small leek, sliced
- 1 Knorr Vegetable Stock Cube dissolved in 1.2 litres boiling water
- 1 bay leaf
- 2 sprigs fresh thyme
- Handful fresh parsley, roughly chopped
- Pinch freshly ground black pepper (optional)
Method
- Heat the olive oil in a large saucepan and fry the carrots, celery, celeriac and onion on medium heat for 4-5 minutes until the onions soften but do not brown.
- Add garlic, cabbage, courgettes and leeks and cook on very low heat for 8-10 minutes. Stir regularly to make sure the vegetables do not brown.
- Add the Knorr Vegetable Stock and bay leaf. Bring to the boil, then simmer for 20 minutes. Remove from heat. Add herbs and some black pepper to taste if desired to serve.
- Tip: Perfect with some freshly cut farmhouse bread and a small lump of Cheddar cheese.
