Vegetable Soup
A simple healthy vegetable soup perfect for practising knife skills, hob safety and reducing food waste.
Equipment
- Chopping board
- Sharp knife
- Vegetable peeler
- Measuring spoons
- Measuring jug
- Saucepan
- Wooden spoon
- Blender (optional)
Ingredients
- 1 onion
- 1 carrot
- 1 leek
- 1 potato
- 1 celery stick
- 1 x 15ml spoon oil or spray oil
- 1 reduced-salt stock cube
- 600 ml water
- 1 x 15ml spoon coriander
- Black pepper
Instructions
- Peel and chop the onion.
- Top and tail, peel and dice the carrot.
- Top and tail and slice the leek.
- Peel and cube the potato.
- Slice the celery.
- Chop the coriander.
- Heat the oil in a saucepan.
- Fry the onion, carrot, leek and celery until soft for around 5 minutes.
- Add the potato.
- Add the water and stock cube.
- Bring to the boil.
- Simmer for 20 minutes until soft.
- Stir in the coriander.
- Blend if desired.
- Season with black pepper and serve.
Notes
Swap potato for sweet potato.
Add leftover vegetables to reduce waste.
Add beans or lentils for extra fibre.
Add leftover vegetables to reduce waste.
Add beans or lentils for extra fibre.
