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Member recipe

Winter Vegetable Soup

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Serves 4

A warming and comforting soup

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  • 2 leeks, sliced into rounds
  • 2 large baking potatoes, cubed
  • 2 sticks celery, sliced
  • 100g Soup pasta (small, wholemeal cochiglie works well)
  • 1 Garlic clove, minced or equivolent of garlic puree
  • 5ml (1 teaspoon) Ground nutmeg, or more to taste
  • 15ml (tablespoon) Olive oil
  • 30ml Cream (any kind)
  • 750ml Vegetable stock
  • Seasoning
  • Optional variation; add some diced bacon rashers with the fat removed


    1. Dice and slice all of your vegetables. Put them all in a large saucepan and fry in the olive oil for 5-10 mins until they begin to lightly colour
    2. Add your nutmeg. Fry for a further 1-2 mins
    3. Add the stock & garlic. Season with salt & pepper to taste. Cook for 5 mins
    4. Add the pasta and cook for a further 15 mins (put the pasta in later if you prefer it more al-dente). Cook until the vegetables are done
    5. Remove from the heat and stir in your cream.

Comments, questions and tips

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26th Jan, 2013
It's says at the top 'winter vegetable soup', where are the veges? For instance; parsnips, carrots, swede? All we get are 2 leeks, 2 sticks of celery (wow really pushing the envelope there) couple of spuds and don't forget the vegetable stock. Actually you'd be better off using chicken stock, more of a kick. Disgruntled of Dagenham.
17th Sep, 2009
Sorry, I forgot to add that I also stir in a little flat leaf parsley in at the end with the cream
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