Farmhouse Vegetable Soup

Farmhouse Vegetable Soup

This vegetable soup is full of goodness, blending cauliflower, carrots, celery, and onions. Perfect for a cold winter’s day. Just serve with some crusty bread and a slice of your favourite cheese.

Farmhouse Vegetable Soup

6 –8 servings
  • Preparation time : 25 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 large onions
  • 1 small cauliflower
  • 2 medium carrots
  • 2 sticks celery
  • 40 g (1½ oz) butter (3 tbsp)
  • 1.2 litres (40 fl oz) good chicken stock (5 cups)
  • 120 ml (4 fl oz) natural yogurt (½ cup)
  • salt and freshly milled black pepper
  • Serve with some crusty bread and a slice of favourite cheese.


  • Method
  • Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into small florets.

  • Now melt the butter in a large heavy-bottomed saucepan.
  • Add the vegetables and stir to coat with the butter.
  • Cook the vegetables over a medium–low heat, stirring occasionally, until they start to soften, about 10 minutes.
  • Add the stock and season with salt and pepper.
  • Bring to the boil, then reduce the heat and simmer for 30 minutes.
  • Strain the vegetables, reserving the liquid.
  • Purée the vegetables and return to a clean saucepan.
  • Add the reserved cooking liquid and then stir in the yogurt.
  • Reheat gently but do not let it boil.
Print Recipe

Updated: March 26, 2019

Country Vegetable Soup

Country Vegetable Soup

This is a lovely smooth, thick vegetable soup. It’s quick to make and great for a winter’s day accompanied with soda bread.

Country Vegetable Soup

6 servings
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large potato, chopped
  • 600 ml (20 fl oz) good beef stock (2½ cups)
  • 398 ml (14 fl oz) tin/can diced tomatoes
  • 1 tsp tomato purée/paste
  • salt and freshly ground black pepper

To serve

  • Chopped chives or celery leaves to garnish


  • Method
  • Melt the butter in a large pan, add the vegetables and toss to coat with the butter. Cook until soft, about 10 minutes, stirring frequently.

  • Stir in the stock, and then add the tomatoes and tomato purée/paste. Season to taste. Now bring to the boil, cover the pan, and simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and then purée in a blender.

  • Pour into a clean saucepan and simmer for about 5 minutes until piping hot.

  • Check seasoning and serve garnished with chives or celery leaves.
Print Recipe

Updated: October 1, 2018

Mediterranean Tomato Soup

Mediterranean Tomato Soup

This is a thick tomato soup made with plum tomatoes and chopped basil leaves to give it an Italian flavour. The bowls of soup are sprinkled with mozzarella cheese and garnished with extra basil leaves. Just serve with lovely, fresh crusty bread.

Mediterranean Tomato Soup

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 450 g (1 lb) plum tomatoes (6–8)
  • 1 yellow onion, sliced
  • 1 carrot, sliced
  • strip of lemon rind
  • 1 bay leaf
  • salt and ground black pepper
  • 1 tbsp fresh basil leaves, chopped, plus extra for garnishing
  • 600 ml (20 fl oz) good vegetable or chicken stock (2½ cups)
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (1 tbsp)
  • 85 g (3 oz) mozzarella cheese, grated/shredded (¾ cup)

To serve

  • fresh crusty bread

Equipment

  • a blender or liquidiser


  • Method
  • Cut the tomatoes in half and, using a teaspoon, scoop out the seeds.

  • Put the tomatoes, onion and carrot into a large pan along with the lemon rind, bay leaf, seasoning, and basil.
  • Pour in the stock and bring to the boil. Then reduce the heat, cover the pan, and let it simmer for 30 minutes.

  • Leave to cool for 5 minutes and then liquidise.

  • In a clean pan, melt the butter and then stir in the flour. Let it cook over a low heat for 2 minutes.

  • Now, slowly, pour in the liquidised mixture, stirring constantly until blended. Bring to the boil then reduce the heat and let it simmer for a further 2 minutes.

  • Divide between four soup bowls and sprinkle the cheese in the centre of the soup. Serve immediately garnished with the reserved basil leaves and crusty bread.

Tip

  • To make it easier to grate/shred mozzarella cheese, pop it in the freezer for 30 minutes first.
Print Recipe

Summer Tomato Soup

Summer Tomato Soup

With local tomatoes now in abundance, this is an ideal time to make a pot of summer tomato soup. This recipe produces a thin, flavoursome soup with just a hint of basil. Just right for a light lunch with some crusty bread.

Summer Tomato Soup

8 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 60 ml (2 fl oz) extra virgin oil (¼ cup)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 16 large ripe tomatoes
  • 240 ml (8 fl oz) chicken stock (1 cup)
  • handful fresh basil leaves, plus extra for garnishing
  • salt and freshly ground black pepper

Equipment

  • large saucepan, a stock pan works well


  • Method
  • Heat the oil in the pan over a medium heat.

  • Add the onion and garlic. Stir to coat with the oil and then reduce the heat and cook gently for 3 minutes.

  • Quarter the tomatoes and add to the pan. Increase the heat to medium and cook for 15 minutes, stirring occasionally while also breaking down the tomatoes. A potato masher works really well for this.

  • Stir in the chicken stock, basil leaves, and seasoning and let it simmer for a further 10 minutes.

  • Remove from the heat and let it cool. Strain through a sieve, pushing through all the juice from the vegetables.

  • In a clean pan, reheat the soup and serve garnished with a few basil leaves along with some crusty bread.
Print Recipe

Quick Minestrone

Quick Minestrone

This quick minestrone is made up of a selection of vegetables cooked with cannelloni beans and small pieces of spaghetti. It makes for a satisfying lunch accompanied with crusty rolls.

Quick Minestrone

8 –10 servings
  • Preparation time: 20–25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 small carrots
  • 2 celery sticks
  • 1 onion
  • 1 tbsp oil
  • 1 x 400g tin (½ x 796 ml/28 fl oz can) chopped tomatoes/diced tomatoes
  • 1.8 litres (3 pints) good chicken stock (7½ cups) 
  • 85 g (3 oz) spaghetti
  • 400 g tin (540 ml/19 fl oz) can cannellini beans/white kidney beans, drained and rinsed
  • 140 g (5 oz) frozen peas (1 cup)
  • fresh basil to garnish


  • Method
  • Peel the vegetables and dice into small pieces, about 0.5 cm (¼ inch). Heat the oil in a large pan, add the vegetables and stir to coat with the oil. Cook, uncovered, over a medium–low heat until the vegetables are soft, about 10 minutes, stirring occasionally.
  • Then stir in the tomatoes and stock, and bring up to a simmer. Break the spaghetti into small pieces and add to the pan. Simmer for 10 minutes.

  • Finally, add the beans and peas, and simmer for a further 5 minutes.

  • Serve garnished with basil leaves and accompany with crusty bread or rolls.
Print Recipe

Updated May 21, 2017