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Remoska Creamy Harvest Vegetable Soup


Serves 4

Preparation time: 20 minutes

Cooking time: 57 minutes



1 onion, chopped

225 g carrots, chopped

225 g swede (rutabaga), chopped

150 g parsnips, chopped

1 litre water

4 tsp vegetable stock powder

(or 2 vegetable stock cubes)

200 gm can of sweetcorn, drained

100 gm low-fat soft cheese

1 tbsp cornflower, blended with a little milk or water

1 tbsp chopped fresh parsley



Put the onion, carrots, swede and parsnips into the Standard or Grand Remoska.

Pour in the water and stir in the stock powder (or crumble in the stock cubes.)

Place the lid onto the Remoska and cook for 50 minutes.


Carefully put the lid to one side. Add the can of sweetcorn and stir in the soft cheese.

Place lid back on and cook for a further 5 minutes.

Stir the blended cornflour into the soup and cook for an extra two minutes.

Serve and garnish with fresh chopped parsley.



For a delicious chicken version, use two chicken stock cubes instead of the vegetable stock. Add 100 gm chopped cooked chicken when you add the sweetcorn.

You can make soup for 8 people. Simply double the quantities (the cooking time remains the same).

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