Delia Smith’s Vegetable Soup is made with carrots, celeriac, leeks, swede, onion, and vegetable stock. This tasty Vegetable Soup recipe creates a comforting meal that takes about 3 hours and 15 minutes to prepare and can serve up to 4 people.
Delia Smith Vegetable Soup Ingredients
- 8 oz (225g) peeled carrots, cut into 2-inch (5 cm) lengths
- 8 oz (225g) peeled celeriac, cut into 2-inch (5 cm) pieces
- 8 oz (225g) trimmed and washed leeks, halved and cut into 2-inch (5 cm) lengths
- 8 oz (225g) peeled swede, cut into 2-inch (5 cm) pieces
- 1 small onion, peeled and roughly chopped
- 2½ pints (1.5 liters) stock made with Marigold Swiss Bouillon vegetable powder
- 3 bay leaves
- Salt and freshly milled black pepper
To serve:
- 6 teaspoons (6 tsp) fat-free Greek yoghurt
- A few fresh chives, snipped
How To Make Delia Smith Vegetable Soup
- Preheat the oven to Gas Mark 1 (275°F / 140°C).
- Combine ingredients: Place the carrots, celeriac, leeks, swede, onion, stock, bay leaves, salt, and pepper into a casserole dish.
- Simmer in the oven: Bring to a gentle simmer, cover with a lid, and cook in the lowest part of the oven for 3 hours, until the vegetables are tender.
- Blend the soup: Remove the bay leaves and blend the soup in batches until smooth.
- Reheat and serve: Gently reheat the soup, then serve with a teaspoon of Greek yoghurt and a sprinkle of fresh chives.
Recipe Tips
- Cut vegetables evenly: Ensure all vegetables are cut to the same size (2-inch / 5 cm pieces) to cook uniformly and achieve a smooth soup texture.
- Simmer slowly: Cook the soup in the oven at a low temperature (275°F / 140°C) to allow the flavors to develop fully without the risk of burning.
- Blend in batches: To achieve a smooth consistency, blend the soup in several batches if needed, and avoid overfilling the blender.
- Adjust seasoning: After blending, taste and adjust the seasoning with salt and pepper as needed, since flavors can intensify during cooking.
What To Serve With Vegetable Soup?
This hearty Vegetable Soup pairs well with crusty bread, a fresh green salad, cheese scones, or a grilled cheese sandwich. It can also be served alongside roasted potatoes, a quinoa salad, or stuffed pita for a satisfying lunch or dinner.
How To Store Leftovers Vegetable Soup?
- Refrigerate: Let the leftover Vegetable Soup cool to room temperature. Transfer to an airtight container and refrigerate. It will keep in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before freezing. Store in airtight containers or freezer bags. It can be frozen for up to 3 months. To thaw, move the soup to the fridge overnight before reheating.
How To Reheat Leftovers Vegetable Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.
- In The Microwave: Place the soup in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot.
- On the Stove: Pour the soup into a saucepan. Heat over medium heat for 10-15 minutes, stirring occasionally, until it reaches the desired temperature.
Delia Smith Vegetable Soup Nutrition Facts
Serving Size: 1 cup (approximately 240ml)
- Calories: 100
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Lemon Tart
- Delia Smith Tomato Soup
- Delia Smith Rock Cake Recipe
- Delia Smith Chocolate Fudge Cake
Delia Smith Vegetable Soup
Description
Delia Smith’s Vegetable Soup is made with carrots, celeriac, leeks, swede, onion, and vegetable stock. This tasty Vegetable Soup recipe creates a comforting meal that takes about 3 hours and 15 minutes to prepare and can serve up to 4 people.
Ingredients
To serve:
Instructions
- Preheat the oven to Gas Mark 1 (275°F / 140°C).
Combine ingredients: Place the carrots, celeriac, leeks, swede, onion, stock, bay leaves, salt, and pepper into a casserole dish. - Simmer in the oven: Bring to a gentle simmer, cover with a lid, and cook in the lowest part of the oven for 3 hours, until the vegetables are tender.
- Blend the soup: Remove the bay leaves and blend the soup in batches until smooth.
- Reheat and serve: Gently reheat the soup, then serve with a teaspoon of Greek yoghurt and a sprinkle of fresh chives.
Notes
- Cut vegetables evenly: Ensure all vegetables are cut to the same size (2-inch / 5 cm pieces) to cook uniformly and achieve a smooth soup texture.
- Simmer slowly: Cook the soup in the oven at a low temperature (275°F / 140°C) to allow the flavors to develop fully without the risk of burning.
- Blend in batches: To achieve a smooth consistency, blend the soup in several batches if needed, and avoid overfilling the blender.
- Adjust seasoning: After blending, taste and adjust the seasoning with salt and pepper as needed, since flavors can intensify during cooking.
Delia Smith Vegetable Soup