Chunky Root Vegetable Soup
Chunky root vegetable soup is a healthy and filling soup, packed with 5 different veggies. It makes a delicious, nutritious lunch, or you can transform this thick vegetable soup with rice into an easy weekday dinner by adding a can of beans or lentils.
Ingredients
- 50 g brown rice
- 150 g swede
- 150 g carrots
- 100 g leeks
- 75 g frozen peas
- 75 g frozen sweetcorn
- 600 ml stock vegetable or chicken
- 1 teaspoon Marmite
- black pepper, to taste
- 1 teaspoon dried mixed herbs
- 2 teaspoon cornflour
Instructions
- Bring the stock to the boil in a large pan, and add the herbs and Marmite.600 ml stock, 1 teaspoon dried mixed herbs, 1 teaspoon Marmite
- In the meantime, cut the swede into 1cm pieces. Add the brown rice and swede to the pan and simmer for 10 minutes.150 g swede, 50 g brown rice
- Wash and cut the carrots and leeks into 1cm pieces, add to the pan and simmer for a further 10 minutes.150 g carrots, 100 g leeks
- Mix the cornflour with a couple of tablespoons of cold water, and add to the pan.2 teaspoon cornflour
- Add the peas and sweetcorn, and simmer for a further 5 mins.75 g frozen peas, 75 g frozen sweetcorn
- Taste and adjust the seasoning if necessary.black pepper, to taste
Notes
- You can add other veggies to this chunky vegetable soup depending on what you have available. Add firmer vegetables such as swede and potatoes first, and softer leafy veg at the end.
- If you don't have (or like) Marmite you could also use soy sauce or nutritional yeast.
- You can use pasta rather than brown rice if you prefer. It will take less time to cook so add it at the same time as the carrots.
Nutrition
Calories: 134kcalCarbohydrates: 28.9gProtein: 4.1gFat: 1gSaturated Fat: 0.2gFiber: 4.6gSugar: 6.9g
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