1. Session: 4
Vegetable soup
© Crown copyright 2008

2. 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped
Ingredients
1 onion
1 carrot
1 leek
1 potato
1 celery stick
1x 10ml spoon oil
600ml stock (water and stock cube)
1 x 15ml spoon coriander, chopped
© Crown copyright 2008

3. Equipment Chopping board Knife Vegetable peeler Measuring spoons
Saucepan
Wooden spoon
Measuring jug
© Crown copyright 2008

4. Method
1. Peel and chop the onion.
© Crown copyright 2008

5. 2. Top and tail the carrot, then peel and dice.
© Crown copyright 2008

6. 3. Top and tail the leek, then slice.
© Crown copyright 2008

7. 4. Peel and cube the potato.
© Crown copyright 2008

8. 5. Slice the celery.
© Crown copyright 2008

9. 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.
© Crown copyright 2008

10. 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.
© Crown copyright 2008

11. 7. Add the stock to the saucepan and bring to the boil.
© Crown copyright 2008

12. 8. Add the potatoes and simmer for 20 minutes.
© Crown copyright 2008

13. 9. Stir in the chopped coriander and serve.
© Crown copyright 2008

14. © Crown copyright 2008

15. Try using a sweet potato.
Top tips
Try using a sweet potato.
Very the types of vegetables used depending on what is in season.
Add canned or frozen sweetcorn or a can of beans.
If you have a blender, blend the soup.
Try adding different herbs and spices.
© Crown copyright 2008

16.
© Crown copyright 2008