Country Vegetable Soup

Name: Country Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 leek, sliced; 2 carrots, diced; 2 celery stalks, diced; 2 Yukon Gold potatoes, cubed; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 6 cups vegetable broth; 1 cup frozen peas

A comforting British style vegetable soup packed with leeks, root vegetables, and sweet peas simmered in a savory herb broth.

50 minEasyServes 4180 cal/serving

BritishSoupStovetopVegetarianVeganMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp olive oil
1 leek, sliced
2 carrots, diced
2 celery stalks, diced
2 Yukon Gold potatoes, cubed
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
6 cups vegetable broth
1 cup frozen peas

Instructions

1

Heat 2 tbsp olive oil in a large soup pot over medium heat.
2

Add 1 sliced leek, 2 diced carrots, and 2 diced celery stalks, cooking for 8 minutes until softened.
3

Stir in 2 cubed Yukon Gold potatoes, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
4

Pour in 6 cups vegetable broth and bring the liquid to a simmer.
5

Cover and cook for 20 minutes until the vegetables are tender.
6

Stir in 1 cup frozen peas and heat for 2 minutes before serving.

Questions

How long does Country Vegetable Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Country Vegetable Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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