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Rustic soup

Rustic soup Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 9 rates
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Programmes : accessories :

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
1Cut the carrots, leek and celery into 1-2cm pieces, quarter the onions, chop the
potatoes into 2cm cubes and place in the metal bowl.
2Add the water, stock cube and a little salt; run the PUREED SOUP programme.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
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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to sweet.


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.


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


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.


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