Potato and vegetable soup

This tasty potato soup is ideal for a cool winter night; to make it into a meal, add some chopped ham, top with grated cheese and serve with crusty bread.


Potato and vegetable soup


Serves 4

½ Tbsp canola oil
½ onion, peeled and diced
2 stalks celery, finely diced
4 large mashing potatoes, peeled and diced
1 L water
¼ tsp white pepper
pinch salt
microgreens or chopped herbs, for garnish


Heat the oil in a heavy-based frying pan, add onion and celery and cook until just tender.
Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Add a little more water if the mixture is very thick.
Serve chunky-style or purée the mixture with a stick blender and reheat.
Serve garnished with microgreens or herbs.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 479kj
Protein 2.6g
Total fat 2g
- saturated fat 0.2g
Carbohydrates 19.8g
- sugars 1.9g
Fibre 2.8g
Sodium 50.1mg

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