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Mixed Veg Soup

Serves 6


35g butter

1 onion, finely chopped

150g potatoes, peeled and cut into small chunks

400g tomatoes, quartered

200g carrots, peeled (optional),

and chopped into quarters

2 red peppers, quartered

2 beetroot, quartered

Salt and pepper

2 pints chicken or vegetable stock


Melt the butter. Add the onions and sweat for about 10 minutes. Add the chopped veg. Add the stock and simmer until the vegetables are soft. Leave in a low heat oven for two hours or boil until the vegetables are soft.

Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.

To garnish you can add a few sprigs of fresh basil. 

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