The cold nights are slowly seeping back into our days which means all our winter staples are making a comeback.
One thing that's filling, cheap and nutritionist, as well as being a winter essential, is the classic vegetable soup. Here's a five-ingredient recipe that'll set you up for the dark months ahead:
What you'll you need:
- 3 x Carrots
- 3 x Celery sticks
- 2 x Large Potatoes
- 1 cup of peas
- 1 Small Onion
- Salt
- 1 Vegetable Stock Cube
- 2 x tablespoons of Sunflower Oil
How to make:
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Wash, peel and slice carrots, celery & potatoes.
- Peel and chop the onion. Sauté the onion on a low-medium heat for 3-4 minutes in a pot, stirring occasionally. Once sauteed, add the peas, carrots, celery, and potatoes with 1.5 liters of water. Season with salt and bring to the boil.
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Throw in the vegetable stock pot or cube, stir, and reduce the heat to low-medium.
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Cook for 30 minutes or until the vegetables are soft.
- Blend and serve or serve chunky. Check if salt and pepper are required before serving.
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