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Vegetable soup

A clear, light soup with carrots, cauliflower, peas and potatoes.

Prep
15 min
Cook
25 min
Total
40 min
Serves
4 people
  • Vegan
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Sunflower oil1 tbsp
  • Onion1
  • Carrot200 g
  • Cauliflower250 g
  • Potato250 g
  • Frozen peas100 g
  • Flat-leaf parsley½ bunch
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Cook the chopped onion in the oil in a saucepan over a medium heat for 4 minutes.

  2. Add the sliced carrots and diced potatoes and 1.3 litres of water, season with salt and simmer for 10 minutes.

  3. Add the cauliflower in small florets and simmer for 8 more minutes, then the peas for another 3, until everything is tender but holding its shape.

  4. Taste, season and serve with plenty of parsley.