A chunky soup of carrot, celery, potato and onion simmered in stock with tinned tomatoes and thyme, finished with peas and parsley. Serves 4.
about 200 g2piece
2piece
300g
1piece
25g
1 tin, with its juice400g
1,200ml
0.5tsp
100g
1tsp
1pinch
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | about 200 g | — | |
| 2 | | 2piece | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 25g | — | — | |
| 6 | | 400g | 1 tin, with its juice | — | |
| 7 | | 1,200ml | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 100g | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1pinch | — | — | |
| 12 | | 10g | — | — |
Lay the carrots on the chopping board.
Carrots · 2 piece
Lay the celery on the board.
Celery sticks · 2 pieceLay the potatoes on the board.
Floury potatoes · 300 gLay the onion on the chopping board.
White onion · 1 pieceCut it in half through the root and peel off the skin.
Put the butter in the large saucepan.
Unsalted butter · 25 g
Melt it over a medium-low heat.
Cook for about 8 minutes, stirring now and then, until soft but not coloured.
Add the carrot, celery and potato and stir for 1 minute.
Add the tinned tomatoes and their juice.
Tinned chopped tomatoes · 400 gPour in the stock.
Vegetable stock · 1,200 mlAdd the thyme.
Dried thyme · 0.5 tspBring to the boil.
Simmer for about 20 minutes, until the vegetables are tender and a knife slides into the potato.
Tip in the peas.
Frozen peas · 100 gSimmer for 3 minutes more.
Add the salt.
Salt · 1 tspAdd a pinch of pepper and stir.
Ground black pepper · 1 pinchLay the parsley on the board.
Flat-leaf parsley · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the carrots on the chopping board.⏱ 5sResultCarrots |
| 2 | Carrotsstep 1 |  | Peel the carrots⏱ 1 minResultPeeled carrots |
| 3 | Peeled carrotsstep 2 | | Cut them into 1 cm dice.⏱ 2 minResultDiced carrots |
| 4 | Diced carrotsstep 3 |  | Put them in the mixing bowl.⏱ 10sResultDiced carrots |
| 5 | 2 piece | | Lay the celery on the board.⏱ 5sResultCelery sticks |
| 6 | Celery sticksstep 5 | | Trim the ends and cut it into 1 cm dice.⏱ 1 min 30sResultDiced celery |
| 7 | Diced celerystep 6 | | Add it to the bowl.⏱ 5sResultCarrot and celery |
| 8 | 300 g | | Lay the potatoes on the board.⏱ 5sResultFloury potatoes |
| 9 | Floury potatoesstep 8 | | Peel the floury potatoes⏱ 1 min 15sResultPeeled potatoes |
| 10 | Peeled potatoesstep 9 | | Cut them into 1.5 cm dice.⏱ 2 minResultDiced potatoes |
| 11 | Diced potatoesstep 10 | | Add them to the bowl.⏱ 5sResultSoup vegetables readyused in step 19 |
| 12 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultWhite onion |
| 13 | White onionstep 12 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 14 | Halved white onionstep 13 | | Chop it finely.⏱ 1 min 30sResultChopped onionused in step 17 |
| 15 | 25 g | | Put the butter in the large saucepan.⏱ 5sResultUnsalted butter |
| 16 | — | | Melt it over a medium-low heat.⏱ 1 minResultMelted butter |
| 17 | Chopped onionstep 14 | | Put the onion in the large saucepan.⏱ 5sResultOnion in butter |
| 18 | — | | Cook for about 8 minutes, stirring now and then, until soft but not coloured.⏱ 8 minResultSoftened onion |
| 19 | Soup vegetables readystep 11 | | Add the carrot, celery and potato and stir for 1 minute.⏱ 1 minResultOnion and vegetables |
| 20 | 400 g | | Add the tinned tomatoes and their juice.⏱ 10sResultVegetables and tomatoes |
| 21 | 1,200 ml | | Pour in the stock.⏱ 15sResultVegetable soup base |
| 22 | 0.5 tsp | | Add the thyme.⏱ 5sResultSoup base with thyme |
| 23 | — | | Bring to the boil.⏱ 6 minResultBoiling vegetable soup |
| 24 | — | | Simmer for about 20 minutes, until the vegetables are tender and a knife slides into the potato.⏱ 20 minResultSimmered vegetable soup |
| 25 | 100 g | | Tip in the peas.⏱ 10sResultVegetable soup with peas |
| 26 | — | | Simmer for 3 minutes more.⏱ 3 minResultHot vegetable soup |
| 27 | 1 tsp | | Add the salt.⏱ 5sResultSalted vegetable soup |
| 28 | 1 pinch | | Add a pinch of pepper and stir.⏱ 15sResultSeasoned vegetable soupused in step 31 |
| 29 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 30 | Flat-leaf parsleystep 29 | | Chop it roughly.⏱ 30sResultRoughly chopped parsleyused in step 32 |
| Total Time | 49 min | ||
| Nutrient | Per serving |
|---|---|
| 215kcal | |
| 7g | |
| 6g | |
| 3g | |
| 40g | |
| 9g | |
| 7g | |
| 3,183mg |
A chunky soup of carrot, celery, potato and onion simmered in stock with tinned tomatoes and thyme, finished with peas and parsley. Serves 4.
What you’ll doYou will dice carrot, celery and potato, cook them with softened onion, simmer them with tinned tomatoes, stock and thyme, then add peas and finish with parsley.
