28-09-2018 by 

Soup is such an easy thing to make and a great way of using up any vegetables that are going past their best. At this time of year, it’s a comforting hearty meal when accompanied with fresh bread or dumplings to help fill everyone up.

You can cook along with me on my Youtube channel here and if you enjoy the video, subscribe to stay updated with the latest videos.

The recipe for Olivia’s bread rolls is here if you want fresh bread with your soup, it is easier than you think to produce a homemade loaf and the smell is just delicious.

As always if there’s something you don’t have or don’t like, leave it out. If you have something that needs using that isn’t in the recipe, then add that. I do have other soup recipes on my website too if this one doesn’t sound like one you would like.



5 small potatoes

Medium sweet potato

Large carrot


2 sticks of celery

1 litre of chicken or vegetable stock

150g frozen peas

Fresh or dried herbs of your choice I used fresh rosemary, mint and thyme and garlic granules.


Chop the vegetables as chunky or fine as you please, if you won’t be blending the soup then make them bite sized chunks. In a pan with some oil place all the chopped vegetables, herbs and garlic and stir until combined. Place the lid on the pan on a medium heat and sweat for about 5-10 minutes stirring every couple of minutes.

Make up your litre of stock and add to the pan, it should just cover the vegetables.

Simmer for 5 minutes or until the vegetables are soft enough to blend or eat.

Blend and then add the peas. Season to taste and serve with your freshly baked bread.




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