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Rustic vegetable soup

Rustic vegetable soup

Serve this soup with cheesy toasts.




3 tbsp olive oil

3 carrots, chopped

2 onions, chopped

2 leeks, cleaned and chopped

3 parsnips or half a celeriac, peeled and chopped

1/2 savoy cabbage, sliced thinly and chopped

450g potatoes, peeled and chopped small

250g mushrooms, cleaned and quartered

2 x 400g cans chopped tomatoes

2 cloves garlic, crushed

1tsp dried oregano

1.5ltrs water, boiled

4 vegetable stock cubes



Heat the oil in a large, heavy-based saucepan.

When hot, add the carrots, celeriac or parsnips, and onions, fry gently for 8 minutes to intensify the flavour.

Add the rest of the vegetables and cook a further 8 minutes stirring gently. Add the tinned tomatoes.

Mix the stock cubes in the boiling water to dissolve and pour over the vege-tables.

Cook a further 15 minutes or until the vegetables are soft.


Part of the One Pot Wonders collection

By Nikki Legon

© Living Magazine - first published Feb 2015