Rustic soup

Preparation : 10 min	Resting : -
Cooking : 30 min	Equipment :
Difficulty :	Rating : 9 rates
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Serves 6 :

3	carrots (300g)
1	leek (150g)
1	stick celery
2	onions
3	potatoes (300g)
800	ml water
1	chicken stock cube
	salt, pepper

1	Cut the carrots, leek and celery into 1-2cm pieces, quarter the onions, chop the potatoes into 2cm cubes and place in the metal bowl.
2	Add the water, stock cube and a little salt; run the PUREED SOUP programme.

Chef’s tip

Depending on the season, vegetables such as the carrots may take longer to cook. If necessary, continue cooking for a few minutes.
For a more indulgent version, add a splash of milk or cream and/or grated cheese.
For a thicker consistency, decrease the amount of water to 600ml.

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ALL COMMENTS

florivld

to sweet.

WendyB

Have made this delicious soup several times now, I usually add a handful of frozen peas at end of cooking. Even added finely chopped turkey or ham to use up Christmas leftovers. Also sauté onion before adding other ingredients and cooking.

rebeccavary

It's a little on the bland side but it's good enough for a quick meal.

Liz

Only used one onion and the leek - should have used one or the other, not both, and sauted it first. Carrots needed extra 10 minutes of cook time. Taste of onion/leek overpowered rest of soup.

Tru

This has become my go to soup. Family loves it and so easy to make! Thank you!