Ingredients:

  • 2 Knorr Vegetable Stock Cubes
  • 1.2 litres water
  • 400g prepared pumpkin or butternut squash,
  • cut into small cubes
  • 300g parsnips, chopped
  • 150g carrots, sliced
  • 300g potatoes, chopped
  • 1 large leek, sliced
  • 1 onion, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper
  1. Put the Knorr Vegetable Stock Cubes into a very large saucepan with the water and bring to the boil.
  2. Add all the vegetables and herbs. Simmer, partially covered, for 20-25 minutes until the vegetables are tender.
  3. Check the seasoning, adding a little salt and black pepper to taste. Serve.

ENJOY WITH A TEA CONTAINING DELICIOUS

Vegan Autumnal Root Vegetable Soup

Vegan Autumnal Root Vegetable Soup

BLACKBERRY, RASPBERRY AND BLUEBERRY FLAVOURS

SUCH AS PG TIPS VIBRANT BLACKCURRANT.


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