Grannies Veg Soup

Growing up in a Scottish family, soup was never something that came out of a can...simply a pot of deliciousness simmering away on the cooker. Stock was always made with the chicken carcass after Sunday lunch and a few veg lurking at the bottom of the veg drawer in the fridge. I still follow this tradition, occasionally with a few 20th Century modifications when time is short.

The following recipe is just a starting point – feel free to add your favourite veggies, or the ones you have at home. The veggies can be ordered from Dudman’s through


You will need

2 leeks – trimmed and chopped into slices

2 onions – peeled and cut into quarters

2 carrots – peeled and sliced

2 parsnips – peeled and cut into chunks

1 large potato – peeled and cut into chunks

2 whole peeled cloves of garlic

Large knob of butter (or oil or vegan alternative)

1 veggie stock cube

6 black peppercorns - whole

Water or chicken (or veggie) stock to cover the vegetables


How Its Made

Gently melt the butter in a large saucepan and lightly soften the vegetables – not to colour but just to coat with the butter.

Add the peppercorns.

Add the stock cube if you are using water.

Cover the vegetables with water or stock – about 2cm above the top of the vegetables, then cover the saucepan to keep in all the yumminess.

Gently simmer until the vegetables are soft – but not slushy.

Allow to cool.

Using a liquidiser, blend the soup until thick with no bits!

Reheat as required and serve with crusty bread from Warings – Gluten Free bread available from Stoke Row Stores.


You may wish to use sweet potato, butternut squash or pumpkin in your soup.

For a really warming taste, add approx 1 teaspoon of ground cumin to the vegetables as your brown them - the brave of you may add chopped red chillies at this stage too.



Sarah Wilkinson