Farmhouse Vegetable Soup

Post date:



Not all vegetables here need to be used. Select according to

availability, choice and cost. Leftovers can be frozen for up

to one month.


Number of servings: 1

Preparation time: 15 minutes

Cooking time: 45 minutes



  • 1 carrot
  • 1/4 turnip
  • 1 parsnip
  • 1 leek
  • 1 onion
  • 3 mushrooms
  • 1 tomato
  • 1/8 teaspoon of oil
  • 25g flour
  • 75ml milk
  • pepper
  • pinch of salt
  • 1 low salt beef stock cube
  • 275mls of boiling water
  • parsley to garnish


  • Peel and dice carrots, turnips and parsnips. Chop leeks, chop onion and slice mushrooms. Skin and chop tomatoes.
  • Heat the oil in a large saucepan, and gently fry onion and mushrooms.
  • Add carrots, turnips, parsnips and leeks and fry gently.
  • Stir in the flour to absorb fat, gradually stir in the milk.
  • Dissolve the stock cube in 275ml of water and bring to boil, stirring continuously.
  • Add tomatoes, pepper and a pinch of salt if desired.
  • Cover saucepan and simmer gently for about 45 minutes.

Keywords: Vegetables


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