Five vegetable soup

Hearty soups are the ultimate in comfort cooking and Janet Brinkworth's warming recipe is full of healthy goodness
By Janet Brinkworth
Five vegetable soup
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 3 carrots, roughly chopped
  • 3 parsnips, roughly chopped
  • 5 sticks celery
  • American cups tomatoes, skins removed and roughly chopped
  • 2 tbsp tomato purée
  • 1.5 litres water


1. Heat the olive oil in a large saucepan and add the onions and garlic. Cook for 5 minutes over a low heat until just softened but not coloured. 2. Add the carrots and parsnips and fry for a further 5 minutes before adding the celery, tomatoes and tomato paste. 3. Pour in the water and stir everything together. Bring to the boil, and simmer for 20 minutes, until all the vegetables are tender. 4. Remove from the heat, and transfer one third of the soup to a blender. Blitz until smooth then return to the pan. 5. Stir to combine, season well with salt and black pepper and serve piping hot.

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