Spring Vegetable Soup

A simple, light vegetable soup recipe. It doesn’t feel very much like spring where I am, much to my chagrin. So I decided to take matters into my own hands, and make a spring vegetable inspired dish regardless. Am I living on the edge or what!

Yield; Four servings(186kcal per serving) Cook time; 25 minutes

You’ll need;

  1. One tablespoon non-dairy margarine
  2. Three carrots, peeled and sliced
  3. One brown onion, sliced
  4. 600ml hot vegetable stock
  5. One tablespoon of both dried parsley and basil
  6. 500g/1lb new potatoes
  7. 200g/7oz green beans, topped, tailed and chopped
  8. Two tablespoons of cornflour (aka cornstarch) dissolved in two tablespoons of cold water
  9. Salt and black pepper to taste


  • Melt the margarine in a large saucepan over a medium heat, once melted add the carrot and onion, cook for five minutes
  • Then add the stock, herbs and potatoes. Give it a good mix, cover with a lid and allow to simmer for 15 minutes
  • Add the green beans and cornflour slurry, pop the lid back on and allow to cook for another three or four minutes, or until the beans are tender
  • Ladle into bowls and serve


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