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Ingredients Archives: Cabbage

Vegetables Soup

This soup is inspired by the New Covent Garden vegetables soup. When I traveled in Edinburgh recently, I tried this soup and I was very impressed by its richness. I used the ingredients as a reference and made my version of this vegetables soup. This is my first time I’ve use swede. It is not common in Asia so I was not sure if I would like its flavour. To my surprise, the taste was great and it worked well with other vegetables. Feel free to use different combination of vegetables such as sweet corn, turnip, etc to make your very own version of this vegetable soup!

Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Vegetables Soup
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Cut all ingredients into small pieces.
  2. Heat the oil in a pan, stir fry the onion until you can smell the aroma.
  3. Add the tomato, swede, celery, carrot, cabbage and lentil and stir fry them for 5 minutes in medium heat.
  4. Add water, salt and sugar until it boils.
  5. Add milk until it boils.
  6. Simmer for 45 minutes in low heat. Serve hot.
Recipe Notes

I use a vaccum cooker, simmer for 15 minutes and put it into the vaccum container.

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