Name: Chunky vegetable soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon oil; 1 chopped onion; 4 thin slices, chopped prosciutto; 1/4 cup plain flour; 1 litre chicken stock; 1 cup milk; 300 gram potatoes, peeled, cut into 1cm cubes; 1 head broccolini, cut into florets, stalk thinly sliced; 400 gram can corn kernels, drained; 1 teaspoon fresh thyme leaves, plus extra to serve; crusty bread rolls, to serve

Chunky vegetable soup

A quick and nourishing winter vegie soup. Packed hot into a thermos, this is a wonderful homemade work or school lunch.

Skip to Recipe

Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

2 tablespoon oil

1 chopped onion

4 thin slices, chopped prosciutto

1/4 cup plain flour

1 litre chicken stock

1 cup milk

300 gram potatoes, peeled, cut into 1cm cubes

1 head broccolini, cut into florets, stalk thinly sliced

400 gram can corn kernels, drained

1 teaspoon fresh thyme leaves, plus extra to serve

crusty bread rolls, to serve

Method

1.In a large heavy-based saucepan, heat oil on high. Saute onion and prosciutto for 3-4 minutes or until onion is tender.

2.Stir in flour and cook for 1 minute. Remove from heat. Gradually add stock and milk, stirring until smooth. Mix potato through.

3.Return to heat and bring to the boil. Reduce heat to medium and simmer for 4-5 minutes, stirring occasionally, until potato is almost tender.

4.Add broccolini, corn and thyme. Simmer 4-5 minutes, until broccoli is just tender. Season to taste. Serve with bread rolls.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%