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Good Friday Vegetable Soup

A lovely soup filled with Spring vegetables
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Alison Maclean


  • Vegetable oil
  • 3 medium carrots
  • 2 medium onions
  • 2 stalks of celery
  • 260 g shredded cabbage
  • 30 g chives or parsley
  • 260 g french green beans
  • 1 tsp caraway seeds
  • 1 litres vegetable stock
  • Cheddar cheese


  • Chop the vegetables into small pieces
  • Put the oil in a pan and heat.
  • Add the onions, carrots, celery, cabbage, chives and a pinch of salt and cook over a medium heat until softened.
  • Add the vegetable stock, green beans and caraway seeds.
  • Bring to the boil then simmer for 15 minutes or until the vegetables are tender.
  • Place in a blender and blend until smooth.
  • Put the soup in bowls and grate some cheese onto the top


Adapted from More with less cookbook