• 1 large potato chopped into 1cm chunks
  • 1 large sweet potato chopped into 1cm chunks
  • Medium sized Broccoli head finely chopped - remove as much stalk as possible
  • 3 medium carrots in small slices or chunks
  • 2 leeks finely chopped
  • 2-3 large spoonfuls of full fat cream cheese
  • Garlic clove very finely chopped or tsp of granules
  • Pinch of Mixed herbs
  • Vegetable stock cube
  • Optional sprinkle of finely grated Hard cheese such as Parmesan for serving over soup


  • STEP 1
    Heat a large pan with water sufficient to cover the veg (about half full) and add stock cube, garlic and herbs, potatoes and sweet potatoes and simmer for approximately 10 minutes. (Whilst the potatoes start to cook you have just enough time to chop up the remaining veg)
  • STEP 2
    Add remaining vegetables and continue to simmer for at least 20 minutes. Add additional water if required to cover the veg. Stir occasionally.
  • STEP 3
    Add cream cheese, stir until about 2 minutes after it has melted.
  • STEP 4
    Serve with bread and finely grate hard cheese if desired. Leftovers taste even better the next day

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating