Mixed Vegetable Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use whatever vegetable you have to hand for this warming soup. Potatoes, carrots, onions, leeks and celery should form the main part with a little parsnip or turnip if liked.


  • 450–675 g/1–1½ lb mixed vegetables
  • 40 g/


Prepare the vegetables and cut them up small. Melt the butter in a large saucepan. Add the vegetables and sugar and cook them gently for 5–6 minutes. Stir in the stock and add the bouquet garni. Bring up to the boil, simmer for 2 minutes and then skim. Cover the pan with a lid and simmer gently for about 40–50 minutes or until the vegetables are quite tender.

Remove the bouquet garni an