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Vegetable Soup

One Bread Vegetable Soup

Vegetable Oil
Olive Oil
2 Onions
3 Carrots
3 Potatoes
1 Leek
1 stick Celery
1 tablespoon Swiss vegetable bouillon
2 vegetable stock cubes
Salt and Pepper to taste
1 Tablespoon dried parsley
Single Cream or Crème Fraise

In a pan heat 1 tablespoon of each of the oils.
Peel and chop all vegetables into small dice.
Add to oil and soften.
Add sufficient water to cover vegetables and simmer
until soft.
Add bouillon and Stock cubes and salt and pepper to taste.
Blend with electric blender or mash with a potato masher
still leaving some chunks of vegetables.
Add parsley and cream when ready to serve.