Rustic Vegetable Soup
-
Recipe serves 8
-
Preparation Time
10 min
- Cooking Time
30 min
Ingredients
- 2–3tbsp olive oil
- 3 carrots, chopped
- 1 celeriac, trimmed, peeled and roughly chopped. Keep the outer leaves as they’ll come in handy later
- 2 onions, chopped
- 1 cauliflower, stalk removed, trimmed into small florets
- ½ Savoy cabbage, remove the core and outer leaves
- 1 leek, trimmed, washed and chopped
- 1 courgette, chopped
- 1.5l water
- 4 Knorr Vegetable Stock Pots
- A handful of fresh basil leaves, roughly chopped
- A sprig of fresh thyme
- A handful of fresh parsley, roughly chopped
- 1 clove of garlic, finely chopped
Method
- Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.
- Fry the vegetables to remove the water content. This intensifies the flavour.
- Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
- Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.
- Bring to the boil, then simmer for 15 minutes.
- Next, add the discarded celeriac leaves, basil, parsley and thyme. I’m a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it’s a lot of soup!
- Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the garlic to finish.
- Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.
