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Winter Vegetable Soup Recipe-958

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Some people call this "Penny Soup," because the vegetable pieces resemble coins.

Yield: 4 servings
Prep time: 15 Mins
Cooking time: 25 Mins


  • 4 small red-skinned new potatoes
  • 4 large carrots
  • 1 medium sweet potato
  • 1 leek, white and pale green parts only
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2½ cups vegetable stock
  • Salt and freshly ground black pepper




1. Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.

2. Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.

3. Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.

4. Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purèe then return to the pan. Season with salt and pepper and serve hot.


Prepare ahead: The soup can be made 1 day ahead, cooled, covered, and refrigerated, or frozen for up to three months

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

298kcal (15%)
73mg (7%)
23mg (38%)
885mcg RAE (30%)
8mg (3%)
1011mg (42%)
3g (14%)
10g (15%)
2mg (13%)

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