Homemade Vegetable Soup (no stock, no broth)
Easy to make everyday vegetable soup without stock or broth needed. Delicious and filling soup - serve on its own or with crusty homemade bread.
Ingredients
- 1 tablespoon vegetable oil or sunflower oil or butter
- 1/2 celery root (celeriac)
- 2 medium carrots sliced
- 1 medium onion chopped up
- 1-2 garlic cloves
- 1/2 cup mushrooms or more if you like
- 1 parsnip
- 1 potato peeled and diced into 1 cm cubes
- 1 large leek or 2 small ones
- 1 litre water or more if needed
- 1/2 teaspoon caraway seeds optional or other spices
- 1/2 teaspoon ground sweet paprika powder
- 1/4 teaspoon mild chilli powder optional
- salt and ground pepper to season
- 1 tablespoon chopped fresh thyme leaves or other leafy herbs
Instructions
- In a large sauceapan or a stock pot heat the oil or butter over medium-high heat.
- Chop the onion and garlic into very small pieces and set aside.
- Chop the celeriac celery root) and parsnip into very small pieces - the smaller the better as they will cook quicker)
- Chop the rest of the vegetables into 1 cm (or so) cubes or pieces. You can leave the potatoes and leak slightly bigger as you don't want these to disintegrate into the soup.
- Add the chopped up onion, garlic, celery root, parsnip, chopped mushrooms to the melted oil or butter and cook until the onion is slightly see through and softened. This will take about 3-5 minutes.
- Add water, bring to the boil and cook for 10 minutes or so.
- If you'd like a smooth creamy soup, blend the soup now (with handheld blender stick or put into a food processor). Be careful as the soup will be very hot.
- Bring the soup back to the boiling point and add the potatoes and carrots.
- When the carrots and potatoes are nearly cooked through add the leeks.
- Add your choice of spices, herbs and season with salt and pepper.
- Reduce it to a simmer, cover with a lid and simmer for another 5 minutes or until the leaks (and the rest of the vegetables) are done.
- Serve with fresh herbs and homemade crusty bread with butter.
Notes
The nutritional value is calculated per portion - based on 4 portions from this recipe.
Nutrition
Calories: 139kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 135mgPotassium: 617mgFiber: 5gSugar: 7gVitamin A: 5468IUVitamin C: 20mgCalcium: 90mgIron: 2mg
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