Looking for something?

Autumnal Root Vegetable Soup

A deliciously comforting combination of fresh root vegetables and herbs that’s sure to be a winner as the days grow cooler.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 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.
  • 4 Serve.