A pot of vegetable soup is honest, no-fuss cooking, and this version rounds it out with a dollop of LANCEWOOD® Sour Cream or Cultured Cream, for a bowl that tastes like more went into it than it actually took.
Butternut and potato give the soup its body, a soft, familiar base, while broccoli and green beans keep their own bite and colour rather than melting into the rest. Stirred through at the end, LANCEWOOD® Sour Cream or Cultured Cream rounds the whole bowl out into something more comforting, and one pot is genuinely all it takes to feed the table.
It turns a fridge full of loose vegetables into a proper meal, ordinary enough for a Tuesday but the kind of pot that still gets ladled out with pride when family drops by.
Yes, it is a single pot with no special technique, just building the vegetables up in stages so the softer ones do not overcook.
Adding them in the final 5 minutes keeps some texture, rather than letting them soften completely like the potato and carrots.
Yes, the recipe allows either chicken or vegetable stock, depending on what you have or whether you want it vegetarian.
A dollop of LANCEWOOD® Sour Cream or Cultured Cream, a sprinkle of spring onions and fresh bread for dipping.
Yes, it reheats well on the stove. Add the sour cream or cultured cream once it is warmed through, rather than storing it mixed in.
30 ml oil
1 onion(s), chopped
2 garlic clove(s), crushed
2 stalk(s) celery, chopped
2 carrot(s), cubed
250 ml butternut
1 cm cubes
1 large potato(es), peeled & cut into 1 cm cubes
1.25 liter(s) chicken stock or vegetable stock
160 ml chopped peeled tomatoes
60 ml fresh mixed herbs (flat leaf parsley
basil and thyme), chopped
salt & freshly ground black pepper to taste
250 ml broccoli florets
250 ml green beans, sliced
To serve:
250 ml LANCEWOOD® Sour Cream or Cultured Cream
45 ml spring onion(s), chopped
Discover easy, delicious recipes made with Lancewood – from quick meals to indulgent treats, perfect for every occasion.
