This is the BEST and most RUSTIC Vegetable Soup

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth can be more nutritious, while water is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

Dice the celery into chunky pieces and place it in a bowl.

Chop the onions in half, remove the skins, and dice them into chunky pieces, similar in size to the celery.

Rinse the carrot, then chop it into pieces the same size as the celery and onion, and add it to the bowl.

Wash the leek thoroughly, slice it, and add it to the bowl with the other vegetables.

Place a large saucepan on the hob and turn the heat to medium.

Add a few knobs of butter to the saucepan and let it melt.

Add the leek, carrot, onion, and celery to the pan, stirring to coat everything in butter.

Season the vegetables with salt and freshly ground black pepper.

Roast the vegetables for about 10 minutes, stirring occasionally, until they reduce by about half.

Chop the ends off the corett and cut it into chunky pieces, roughly an inch square, and set aside in a bowl.

Once the vegetables have cooked down, add the corett to the pan and stir well.

Prepare 3 to 6 cloves of garlic by peeling and roughly chopping them, then add them to the pan.

Dice the swede after cutting off the tough skin, and add it to a bowl.

Chop the potato, leaving the skin on, into pieces the same size as the corett and swede, and add it to the bowl.

Roughly chop the cabbage and add it directly to the pan, stirring it in.

Add a couple of handfuls of kale to the pan and wilt it with the cabbage for a few minutes while stirring.

Add the swede and potato to the pan with the other vegetables.

Pour in enough vegetable stock to just cover the vegetables, adding water if necessary.

Taste the stock and adjust with another stock cube or pot if needed, then season with salt and pepper.

Add a handful of fresh rosemary and thyme to the stock, submerging the herbs.

Cover the pan with a lid, leaving a small gap, and bring the soup to a boil.

Reduce the heat to a simmer and cook for about 20 to 25 minutes.

After 25 to 30 minutes, remove the herbs from the soup, ensuring to discard any sticks or stems.

Stir the soup and cover it again, cooking for another 20 to 25 minutes, stirring every 5 to 10 minutes.

After cooking for 4 minutes, taste the soup one last time and stir well.

Serve the soup hot with crusty white bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary