Versatile veg soup

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1. Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.
2. Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to 1 month.

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• Barry

  23 October 2008

  Barry rated and commented on this recipe

  

  A soup like this just screams smoky bacon, try adding some we did its GREAT.

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• ninas food

  27 October 2008

  ninas food rated and commented on this recipe

  

  If you are watching your calorie intake, cut out the frying just start at stage 2

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• Tonia

  19 November 2008

  Tonia commented on this recipe

  great taste but thought it needed a little more water or stock as it had a very thick consistency.

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• sue

  07 December 2008

  sue commented on this recipe

  Added some lentils and pearl barley, very satisfying soup on a winters day, also put some into containers and froze to take to work for a packed lunch

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• Heleninitaly

  14 December 2008

  Heleninitaly commented on this recipe

  I make this regularly and it's so nice. Try frying an onion with garlic and a dried chilli pepper or chilli flakes for a bit of a kick, then add the potatoes with some dried corriander, then add the veg and fry. I usually give it a good 5 mins to soften all the veg before adding the stock. Real winter warmer!

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• Jess

  11 January 2009

  Jess rated and commented on this recipe

  

  This is the first soup ive made myself. Im just learning to cook and it was simple to follow and very tasty, excellent for using up left over veg. I used mushrooms in mine and follwed it advice of Heleninitaly, and it was excellent.

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• julieshaw

  07 February 2009

  julieshaw commented on this recipe

  I had never made soup before in my life! This was so easy and it turned out great. The taste was really nice. Next time im making a big pan of it and freezing some.... if it lasts that long!

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• lisa

  25 February 2009

  lisa rated and commented on this recipe

  

  I had a cabbage that needed using up then added carrots, peas and potatoes along with the onion and garlic. Felt it needed a little boost so added some curry powder to taste. yummy, have frozen in batches and take to work for lunch

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• Justninemorelives

  13 April 2009

  Justninemorelives commented on this recipe

  I use the same method to make my own soup every week. I use an onion, garlic clove, red pepper, potato, carrots, whatever greens are in the house, sweet corn and tomato relish.... I find it can be a bit bland though. Anything to give it a bit of a kick without compromising the veg that's in it? I'm not a great veg eater so soup is the best way to get all my vitamins. : )

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• westy

  04 May 2009

  westy rated and commented on this recipe

  

  lovely! I used 1 small onion, 1 clove of garlic, 1 parsnip, 2 carrots and 2 medium jacket potatoes along with home made chicken stock from my slow cooker . The parsnip made the soup almost coconutey!?! I served with the creme fraiche which made the soup very indulgent. Next time will use some fresh or dried coriander and or curry powder as per other comments.

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• westy

  26 July 2009

  westy commented on this recipe

  cooked this again using up left over carrots, celery, onion and potatoes. This time added 1tsp cumin powder, 1tsp ground coriander and 1tsp hot chilli powder. It tasted really good and was quite spicy! This is my new basic soup recipe which i can tinker with!

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• Akkward

  19 September 2009

  Akkward rated and commented on this recipe

  

  loved it! so easy and great for using just anything you have.

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• safenn

  23 September 2009

  safenn rated and commented on this recipe

  

  i made this with left over roast potatoes an last of runner beans from garden was really scrummy,an so easy to make, after long day at work

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• running_wild

  12 November 2009

  running_wild commented on this recipe

  I grate the carrot and just ad to stock, softens a bit but adds a nice crunch to the soup, adding red lentils is a fibre rich low fat alternative and like so many others I freeze an have for lunch most days. I now add the chili flakes after as my good lady does not like it as "hot".

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• MelvynG

  12 November 2009

  MelvynG commented on this recipe

  Sue is right, add barley. I would not blend this soup but turn it into a minestrone by adding oregano and tomato puree. Hopefully you have some celery and leeks in the fridge. Wonderful sooop!

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• Huxley

  16 November 2009

  Huxley rated and commented on this recipe

  

  I used: 1 parsnip, 2 carrots, 1 onion, 2 potatoes jacket sized, 2 cloves of garlic, lazy chili, mild curry powder, squeeze of honey and chicken stock. I fried the onion, chili (I thought a bit too much, but 1tea spoon worked well) and garlic, then added the potatoes, then added the carrots and parsnip a little later. I boiled up with the stock then blended all of it, added a massive shake of mild curry powder and a little squeeze of honey. Served with brown bread toast (poor students) and it was immense. Real winter warmer.

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Ingredients

• 200g chopped raw vegetables, such as onions , celery and carrots
• 300g potatoes
• 1 tbsp oil
• 700ml stock
• crème fraîche and fresh herbs, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 200g chopped raw vegetables, such as onions , celery and carrots
• 300g potatoes
• 1 tbsp oil
• 700ml stock
• crème fraîche and fresh herbs, to serve

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