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Autumn Vegetable Soup

Autumn Vegetable Soup


This lovely soup is both warming and filling, especially as the nights are now drawing in. These ingredients will serve around 8 people, depending if you are serving as a starter or main course. It takes 40 minutes to prepare and 1 1/2 hours to cook.

50g ( 2oz) butter

450g ( 1 lb) peeled and finely diced potatoes

350g ( 12 oz) finely diced chuck steak

3 peeled and finely chopped onions

450g ( 1 lb) peeled carrots which should be cut into thin strips

4 leeks cut into thin rings

1 small, finely shredded cabbage

1 small cauliflower, cut into florets

2.25 litres ( 4 pints) water

2 beef stock cubes

freshly ground pepper to taste


Melt the butter in a large saucepan. Add the meat and toss it gently in the hot butter. Remove from the heat.

Put all the prepared vegetables into the pan juices and stir over a gentle heat to cover with the butter.

Return the meat to the pot. 

Dissolve the stock cubes in the water and pour over the meat and vegetables.

Add salt and pepper to taste. Simmer for 1 1/2 hours gently over a low heat.

If it is not wanted immediately remove the soup from the heat.

To serve bring it to the boil and check your seasoning.

You can liquidise the soup and reheat for a smoother texture if you prefer.

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