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25 mins
Clear Vegetable Soup Recipe

Clear Vegetable Soup

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Clear Vegetable Soup is a straightforward consomée (clear soup) that is extraordinarily simple to make and produces a soup with the crisp, fresh taste of vegetables.

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

Ingredients for Clear Vegetable Soup

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
1¾ pints
water
1
stock cube (chicken, beef, vegetable)
2 teaspoons
salt
3
carrots
3 medium
potatoes
2
leeks

 

How to Cook Clear Vegetable Soup

  1. Put the water and salt in a large pan and bring to the boil. Crumble in a stock cube of your choice. While the water is heating, peel and dice the carrots, rinse them in cold water and add them to the pan. Peel and dice the potatoes, allow them to soak in fresh water for two minutes to remove any excess starch, then add them to the pan too. Rinse the leeks, cut off the green leaves at the top and the root at the bottom. Slice the remaining white stem into round slices about ½'" (1cm) thick. Add these to the pan then cover and simmer for 15 minutes or until the vegetables are tender.


Graham GRAHAM'S HOT TIP:
Add two or three sticks of celery, chopped, to the other vegetables. The added flavour is worth the effort (some chopped parsley added at the end of cooking is also a great addition)
 
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Reviews of Clear Vegetable Soup

Rating 4 out of 5 - Many cooks will make this recipe again January 25 2015
Great recipe. It's so quick and easy that I often knock it together at lunchtime as a sort of 'snack' lunch.
(5 reviews)
 

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