Vegetable Soup
This recipe was made up using leftover Christmas vegetables but is delicious to have all year around.
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free
Servings 4
Ingredients
- 1 onion diced
- 1 garlic clove chopped
- 3 carrots sliced
- 3 sweet potatoes chopped
- 2 parsnips chopped
- 2 celery stalks sliced
- 1 leek sliced
- 2 low salt chicken stock cubes can sub for vegetable in 0.5L stock
Instructions
- Peel and chop all of your ingredients. Make the potatoes and parsnips quite small so they don’t take too long to cook.
- In a little oil fry the onion, garlic and celery for a few minutes until soft.1 garlic clove, 2 celery stalks, 1 onion
- Add the rest of the vegetables and fry on a medium heat for around 5-10 minutes until they all start to soften.3 carrots, 3 sweet potatoes, 2 parsnips, 1 leek
- Add the stock and give it a good stir.2 low salt chicken stock cubes
- Bring to the boil and simmer for around 20 minutes or until all the ingredients are soft.
- Remove from the heat and using a stick blender blend the food until there are no lumps and it’s a thick consistency.
- Serve with warm rolls and enjoy. (Add seasoning to adults soup when serving).
Notes
Store any leftover soup in the fridge and use it within 2 days or freeze it in individual portions for up to 3 months.
To reheat the frozen soup, either defrost overnight in the fridge or reheat straight from frozen in the microwave (transferring the soup into a microwaveable container & stirring regularly) or over low heat in a saucepan, turning up to high heat once the soup has defrosted.
Products we used in this recipe 
Bowl & Spoon
