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sweet vegetable soup

Sweet Vegetable Soup


As always, I generally don’t bother making soup unless I think there’s a chance the kids will eat it. That, unfortunately, means nothing like lentils or barley and not a lump or bump in sight. So I always try to come up with a combo of flavours they’ll enjoy while at the same time making it something I’ll eat myself. Serve with your favourite bread. This is a favourite in this house.




140 g celery, chopped
75 g red pepper, deseeded and chopped
130 g parsnip, peeled and chopped
240 g carrot, peeled and chopped
220 g sweet potato, peeled and cut into chunks
160 g red onion, peeled and chopped
200 g potato, peeled and cubed
2 litres boiling water
3 stock cubes/pots (I used 2 vegetable and 1 chicken stock pot)
Coconut oil for frying
Coriander for garnish


Peel and chop the spuds and red onion.
Heat the coconut oil in a large pot over a medium heat and add the potatoes and onion and cover with a lid. Stir occasionally so that they don't stick to the bottom of the pot.
Prep all the other vegetables and throw them in with the potatoes and onions and give the whole mix a bit of a stir.
Boil the kettle for your water and add the stock cubes/pots and dissolve. Pour this over the vegetables and cover with a lid.
Cook for about 20-30 minutes, until the carrots are soft.
Blitz everything with a hand blender until the soup is totally smooth. Taste it and if you want, season it but I never do because there's enough salt in the stock cubes for my taste. My kids don't like pepper so I add to to my own bowl if I fancy it.
Chop a little coriander and sprinkle it on top of the soup and serve with your favourite bread, I love this one.

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