Why make this?
This is one of my favourite lunches, it just tastes so good and can be in the soup maker in 5 minutes.
Why not freeze a few extra portions for a busy day.
Who can eat this?
Vegetarians: Definitely!
Vegans: Yes, no substitutions needed.
Celiacs/coeliacs/gluten intolerant: Of course, it’s naturally gluten-free.
Kid-friendly: Yes, choose the smooth setting on the soup maker or use a soup wand until lump-free. I add a splash of milk for little kids too.
Tip!
If you’re watching your calories, simply leave out the olive oil. I fry the onions for extra flavour when I have time, when I don’t, I skip it and pop them straight in.
Serving Suggestions:
- Grilled cheese
- Pesto cheese toastie
- Baked potato
- Herby croutons
- Cheese scones
Farmhouse Vegetable Soup
: 3
: 10 min
: 20 min
: 30 min
: Easy
Ingredients
- 2 medium white onions
- 2 carrots
- 2 medium potatoes
- 3 sticks of celery
- 1 cup of water or stock
- 1 tablespoon of olive oil (optional)
- Salt and freshly ground black pepper to taste
Directions
- Step 1 Chop your onion into four and place in the soup maker or pot.
- Step 2 Peel the carrots and chop into chunks.
- Step 3 Peel the potatoes and chop into chunks.
- Step 4 Chop the celery.
- Step 5 Simply place all of the ingredients into the soup maker or pot.
- Step 6 If using a soup maker simply set to smooth and wait about 20 minutes. Voila, hot soup for all the family. Easy!
- Step 7 There’s usually a ‘keep warm’ setting so feel free to make it before lunch and let those spices infuse.
- Step 8 If using a pot, cook for 20 minutes and blend with a soup wand.