Traditional Vegetable Soup With Herb Oil

Simple, flavourful, filling and a bowl of perfectly balanced nutritional goodness, this is our chef’s personal favourite to warm the soul after an invigorating walk in the cool mountain air or a quick and easy supper. An appetising celebration of seasonal vegetables with the essence of smoked applewood adding a little something special, this go-top soup is delicious any time of year.



  • 80 g yellow zucchini
  • 80 g green zucchini
  • 20 g celery stalks
  • 40 g leeks
  • 80 g broccoli
  • 80 g cauliflower
  • 1 tsp salt
  • ¼ tsp black pepper

Vegetable broth

  • 300 g onion
  • 150 g carrot
  • 150 g celery
  • 150 g leeks
  • 100 g celeriac
  • 1 tsp salt
  • 1 bayleaf
  • 1 spring fresh thyme
  • 2 ltrs cold water

Herb oil

  • 90 g canola oil
  • 50 g fresh basil



  • Wash all the vegetables
  • Cut the broccoli and cauliflower into florets
  • Remaining vegetables, cut into small cubes
  • Make the vegetable broth by combining all the ingredients and water in a large pot; bring to the boil and simmer for 45 minutes
  • Pass through a fine, mesh sieve
  • Cook the fresh vegetables in the broth until just softened
  • Serve garnished with edible blue nasturtium leaves and a drizzle of basil oil

Herb oil

  • Blanch the basil leaves in boiling water for 30 seconds then place in ice water
  • Squeeze excess water from basil
  • Place in a blender with the canola oil and quickly blend to a fine purée while retaining colour

If this recipe has got you interested in visiting 
Chenot Palace Weggis  then get in touch with one of our wellness experts today by calling 
020 7843 3597 or emailing

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