Scottish Cancer Prevention Network

Whole Earth Soup


Jan 18
Serves 6 35 Minutes


  • 1 (medium sized) Onion
  • 1.5 lb Swede
  • 1.5 lb Carrots
  • 0.75 lb Potatoes
  • 1.5 pints Reduced Salt Vegetable Stock


  1. Peel and chop all the vegetables.
  2. Soften the onion in a splash of olive oil.
  3.  Add all the other veg and stock to the pan.
  4. Bring to the boil, cover and simmer for 30 mins or until vegetables are cooked.
  5. Blend the soup and add skimmed milk to the desired consistency.
  6. Season with a tsp of single cream and some fresh parsley if desired
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