It's a classic for a reason! This healthy comfort food is the perfect winter-warmer.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, chopped
- 2-3 medium potatoes, chopped ?into cubes
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 litre vegetable stock
- 100ml double cream
Method
- 1. Over a medium-high heat, melt the butter with the oil in a big pan. When the butter foams, add the onion and fry for 2 minutes. Add the veg and cook for 6-10 minutes until they start to soften. Add the stock and bring to the boil. Lower the heat and simmer for 15-20 minutes or until the vegetables are tender.
- 2. Season, then enjoy as chunky veg broth or whizz with a hand blender to make a smooth soup. Stir in the cream before serving.
Nutritional info
Per serving (based on 6): 175kcals, 4.4g fat (1.6g saturated), 2.7g protein, 21.7g carbs (4.7g sugars), 0.5g salt, 4.1g fibre
Chef's tip
Freeze in portions, or in one batch. Pour the cooled, finished soup into sealable freezer bags or airtight containers and freeze for up to 6 months. Put into a pan and reheat until piping hot.
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