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.
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Updated: March 26, 2019

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


  • 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.
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