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  • 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
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    Method

    • step 1

      Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
    • step 2

      Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
    • step 3

      Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
    • step 4

      Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes
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    Comments, questions and tips (2)

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    Overall rating

    A star rating of 5 out of 5.4 ratings

    Karen Boxall-Mason

    absolutely loved it, so scrummy, nothing better.

    Eliseykins

    A star rating of 5 out of 5.

    This tasted really lovely. I missed out the leeks because I couldn't buy any. However this soup was really easy to make and delicious. Prefect to help get rid of my cold!

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