Fast Potato and Leek Vegetable Soup Recipe

Vegetable soup is just that.  It can be made from anything and absolutely everything that just happens to live in your fridge or kitchen cupboard.

This version was as a result of vegetables that would likely have been thrown out in a day or two so they needed to be used up and I’d no meat out of the freezer to make a casserole or meat dish.

Fast Potato and Leek Vegetable Soup Recipe

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Serves	8
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Soup
Misc	Freezable, Pre-preparable, Serve Hot
Website	Scottish Mum Blog

Ingredients

• 1 Small Turnip
• 4 Medium Carrots
• 8 Medium to Large Potatoes
• 2 Large Leeks
• 1 Medium Onion
• 1 Vegetable Stock Pot
• 3l Boiled Water
• Salt and Pepper to Taste
• Parsley to Garnish

Method

Step 1.	This type of soup is about as simple as it gets. Put a litre of the boiled water on to moderate heat with the vegetable stock added and simmer for 5 minutes.
Step 2.	While the stock is simmering, peel and chop the vegetables into smallish chunks. The smaller they are, the quicker the soup will be ready.
Step 3.	Pop the vegetables into your pot and fill up the water until there is a good covering of water around the vegetables. Add more water for a thinner soup and keep it less for a thicker version. You can always add more water later if you haven't added enough.
Step 4.	Sprinkle on salt and pepper to taste. Simmer for approximately 20 minutes, or until the vegetables are soft.
Step 5.	Blend for a smooth soup or if you have chopped your vegetables really small you might wish to have a more watery version with the vegetables in it. I prefer the blended version. Add more salt and pepper if needed and serve with home made bread.