Country vegetable soup

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Country vegetable soup
  • 2 tablespoon olive oil
  • 1 leek, trimmed, washed, thinly sliced
  • 2 carrots, finely chopped
  • 2 celery stalks, trimmed, sliced
  • 1 small swede, peeled, chopped
  • 1 litre chicken stock
  • 2 cup water
  • 1/3 cup soup mix, rinsed
  • 300 gram can corn kernels, drained
  • 100 gram green beans, trimmed, chopped
  • 1 zucchini, chopped
  • 2 tablespoon chopped parsley
  • croutons, to serve


Country vegetable soup
  • 1
    Heat oil in a large saucepan on high. Saute leek, carrot, celery and swede for 4-5 minutes until leek is tender.
  • 2
    Add stock, water and soup mix. Bring to boil. Simmer, covered for 35 minutes.
  • 3
    Stir in corn, beans and zucchini. Season to taste. Simmer, uncovered, for a further 5-10 minutes. Remove from heat. Stir parsley through soup. Serve topped with croutons.


Use a finely chopped onion if you don't have a leek. Make croutons by toasting crestless bread and cutting into cubes. Alternatively, fry cubes of bread in a little oil or butter until golden.

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