Dairy Council Northern Ireland

Milk it for all it's worth


Recipes

Winter vegetable soup

Serves 4

Winter vegetable soup

Ingredients

  • 1 onion, peeled and finely diced
  • 225g parsnips, peeled and finely diced
  • 350g leeks, trimmed and finely sliced
  • 225g potatoes, peeled and finely diced
  • 750mls vegetable stock
  • Salt and freshly ground pepper
  • 300mls milk
  • Flat leaf parsley to garnish, optional

Method

  • Melt the butter in a large, lidded saucepan. Add the prepared vegetables and cook for 5 minutes.
  • Add the stock and season to taste. Bring to the boil, cover and then simmer for 25 minutes or until the vegetables are tender.
  • Transfer to a blender or food processor and purée until smooth, in batches if necessary.
  • Return the soup to the pan, add the milk and reheat gently. Serve with freshly ground pepper and parsley.
  • Suggestion: Serve with Naan bread or bread sticks as a change from wheaten bread.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and promoting the natural goodness and quality of Northern Ireland milk and dairy products.

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