Carrot soup


Quick step-by-step instructions for making soup.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Servings 4 servings


  • saucepan
  • handblender


  • Chop your vegetables and place in a saucepan with a knob of butter (or oil) and cook with a lid on very gently for about 5 minutes or so until they are soft but not browned.
  • Add boiling water to cover the vegetables, toss in some herbs, salt and pepper, maybe a stock cube or some spices, then simmer for about 30 minutes.
  • Remove from the heat and allow to cool for a bit then blend it (you don’t want hot liquid splashing out of the pan while you whizz it smooth!) 


Easy recipes are carrot soup, leek and potato soup, mixed vegetable soup – it’s a great way to get plenty of vegetables into your diet even for kids who won’t eat them, especially when served with crusty bread or a slice of toast.
If you’re feeling adventurous, try a garlic bean soup, absolutely delicious especially with beans from the garden! Beans are really good for you too, they are low GI and will keep you feeling nice and full for longer.