Recipe: Chunky Vegetable Soup

Here is my recipe for a chunky vegetable soup, why not give it a go!

Serves 2 people


  • 2 tbsp extra virgin olive oil (and a little more for serving)
  • Half an onion, roughly chopped
  • One clove of garlic, crushed
  • 3 carrots, roughly chopped
  • 1 turnip, roughly chopped
  • 1 to 2 sticks of celery, roughly chopped
  • 1 potato, peeled and chopped
  • Quarter of a cabbage, roughly chopped (remove stem)
  • 1 leek – use all the green part
  • Pinch of sea salt and black pepper
  • Handfull of parsley
  • Optional,  1 cup of beans (butter, kidney, black)

Prepare all the ingredients before you start as this will make the cooking process easier.

Take a casserole dish and place on the stove on a gentle to medium heat with the olive oil. Add the onion and garlic to the oil and let it sweat slowly. Add the vegetables to the dish in order of cooking time so start with the carrots followed by the turnip, celery, leeks, potato and then finally the cabbage.

Add water to the vegetables so that they are fully covered; add a little more so that the water is 1 inch above the vegetables. Place a lid on the casserole dish but half on as we want the steam to escape and not build up within the dish as this will add extra water to the soup. Turn the heat down slightly and leave to simmer until all the vegetables are cooked. Add some black pepper and a pinch of sea salt to the mixture. The option here is to add some beans such as butter or kidney beans and cook for a further few minutes.

Have the bowls ready in which you would like to serve your soup. Add a drizzle of extra virgin oil to the bottom of the bowls and add the parsley. Spoon the soup on top of the olive oil and parsley. Serve with croutons or I like sometimes to add pieces of baguette or toast with olive oil.

This is one of my comfort foods on a cold and wet winter’s day. I hope you enjoy it as much as I do.

Daniel Galmiche
Executive Chef
The Vineyard at Stockcross