Chunky veg soup
This super-simple soup is absolutely rammed with veg, and couldn’t be easier to make. A little sprinkling of cheese at the end makes it extra delicious!
1 tbsp vegetable oil, or a knob of butter
2 large leeks, cut in half down the middle, rinsed and sliced
2 medium potatoes, peeled and cut into small chunks
2 medium carrots, peeled, halved and cut into slim half-moons
2 stems celery, sliced fairly thin
700ml hot veg stock, made up from a cube
a little grated cheese, to finish
salt and pepper
Heat the oil or butter in a large saucepan over a medium heat.
Add all the chopped veg and stir it in well. When the veg is sizzling nicely, turn down the heat and cover the pan. Cook gently for about 12 minutes, taking off the lid and stirring the veg a couple of times, until it is starting to soften.
Pour in the hot veg stock. Bring the pan up to a simmer and cook, uncovered, for another 10 minutes, or until the carrots are tender when you poke them with the tip of a knife. Taste the soup and add some salt and pepper if needed – though the stock will already have some salt in it.
Ladle into four bowls, top each with a bit of grated cheese, serve and enjoy!
Try it at home and share your pictures with #NewcastleCan.