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
- 1 Vegetable Stock Cube
- 2 x tablespoons of Sunflower Oil
How to make:
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.
Throw in the vegetable stock pot or cube, stir, and reduce the heat to low-medium.
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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