• 1 onion, finely chopped
  • 2 potatoes, peeled and cut into cubes
  • 1 carrot, peeled and chopped
  • ¼ head of celery, chopped
  • 2 tomatoes peeled (to peel a tomato pierce it with a sharp knife then place it in a cup of boiling water for about 1 minute.  When you take it out you should be able to just pull the skin away).
  • 2 tbsp of olive oil
  • Salt & pepper
  • 1litre of vegetable stock
  • 3 level tbsp of flour
  • A little milk
  • Dried herbs such as parsley, oregano, thyme or rosemary


  1. Heat the olive oil in a large saucepan over a medium heat and fry the onions until soft and golden in colour.
  2. Add the carrots, potatoes, celery and skinned tomato.  Cook the vegetables for a few minutes until tender, stirring all the time.
  3. Add the salt & pepper, stock and herbs and simmer for about 30 minutes until the vegetables are soft but not mushy.
  4. Mix the flour with a little cold milk, then add to the soup.
  5. Bring to the boil stirring all the time, then serve with toasted bread.

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