How to Make Chunky Vegetable Soup

Delicious fresh vegetable soup with chunks of potato, leeks, carrots, onion and whatever additional vegetables you want! Gluten free.

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How to Make Chunky Vegetable Soup Recipe
14 Steps
Ingredients
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1
Ingrediants. You can add whatever vegetables you like. Along with the carrots, I used parsnip, turnip, sweede, celery. This is a big batch it serves 6-8 people. Half the ingredients for smaller amount

Ingrediants. You can add whatever vegetables you like. Along with the carrots, I used parsnip, turnip, sweede, celery. This is a big batch it serves 6-8 people. Half the ingredients for smaller amount

2
Peel the carrots, parsnip and potatos.

Peel the carrots, parsnip and potatos.

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3
Chop the onions.

Chop the onions.

4
Melt the butter in a big saucepan.

Melt the butter in a big saucepan.

5
Chop the leeks, using the white parts only.

Chop the leeks, using the white parts only.

6
Dice the carrots, celery, parsnip, sweede and turnip. You can dice them bigger for a more chunky soup.

Dice the carrots, celery, parsnip, sweede and turnip. You can dice them bigger for a more chunky soup.

7
Dice the potatos, roughly the same size as the vegetables.

Dice the potatos, roughly the same size as the vegetables.

8
Once the butter has melted, put all the vegetables into the saucepan, stir around to coat them with the melted butter. Add a pinch of salt and pepper, and gentle fry them for 2-3 means to seal them.

Once the butter has melted, put all the vegetables into the saucepan, stir around to coat them with the melted butter. Add a pinch of salt and pepper, and gentle fry them for 2-3 means to seal them.

9
Crush 2 cloves of garlic with the palm of your hand. And add to the saucepan.

Crush 2 cloves of garlic with the palm of your hand. And add to the saucepan.

10
Make 1 pint of vegetable stock. You can use chicken stock. Add to the vegetables.

Make 1 pint of vegetable stock. You can use chicken stock. Add to the vegetables.

11
Add a bouquet garni (made with 2 dried bay leaves, a few sprigs of fresh flat leaf parsley and thyme tied together in a cheesecloth purse with a peice of kitchen twine)

Add a bouquet garni (made with 2 dried bay leaves, a few sprigs of fresh flat leaf parsley and thyme tied together in a cheesecloth purse with a peice of kitchen twine)

12
Add an additional 1-2 pints of water, so that there is at least twice as much liquid as there are vegetables. A drizzle of olive oil and bring to the boil.

Add an additional 1-2 pints of water, so that there is at least twice as much liquid as there are vegetables. A drizzle of olive oil and bring to the boil.

13
Cover and simmer for 1 and a half hours. ( the longer the soup simmers, the more flavoursome the broth.)

Cover and simmer for 1 and a half hours. ( the longer the soup simmers, the more flavoursome the broth.)

14
You can leave it chunky or blend. I like to half blend. Season to taste. Serve and enjoy!

You can leave it chunky or blend. I like to half blend. Season to taste. Serve and enjoy!

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