Harvest vegetable soup recipe

This creamy-textured soup has a really lovely flavour – and it's so easy to make.

I made this!

832

Prep time
15 mins

Cooking time
30 mins

Effort
Medium effort

Serves
4

This creamy-textured soup has a really lovely flavour – and it's so easy to make.

I made this!

832

Method

1 medium-sized onion, finely chopped
1 leek, trimmed and sliced
1 carrot, diced
200g swede or turnip, diced
1 medium-sized potato, diced
400ml reduced-salt vegetable or chicken stock
1 tbsp cornflour
600ml 1% fat milk
75g sweetcorn
1 pinch ground black pepper
4 wholemeal rolls, to serve

Nutritional information

1

Put the onion, leek, carrot, swede or turnip, potato and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 25 minutes, until the vegetables are tender.

You could use butternut squash instead of swede or turnip, if you prefer.

2

Blend the cornflour to a smooth paste with 2-3 tablespoons of the milk. Add the remaining milk to the saucepan with the sweetcorn, then stir in the blended cornflour. Heat gently, stirring constantly, until the soup thickens and just begins to boil.