Versatile veg soup

Versatile veg soup

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(42 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A basic soup recipe that can be adapted to whatever needs using up from the fridge

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  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.

Recipe from Good Food magazine, November 2008

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Comments

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foooooood's picture
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Love this recipe, I always like to adapt things to my taste, so something like this is great. I used two potatoes, broccoli, green beans, carrots, onions, sugar snap peas and added 1 frozen garlic cube and 1 frozen chilli cube, 1 teaspoon of cumin seeds, 1/4 teaspoon of turmeric and a tablespoon of crème fresh. I followed the recipe by cooking the veg and them simmering in the stock. I used one veg stock melt and one chicken and added them to water. Then blended the ingredients all together at the end. Put it in the fridge and am eating eat today for lunch as I type and it is delicious. It's so nice to have an easy soup that you can make quickly, you can add as much veg as you like and it's really healthy so I give this 5 stars.

Boc14's picture

Recently bought a food processor and wanted to try out the various blades. Didn't want to waste the veg I had chopped so made a take on this soup. Used leek, potato, sweet potato, carrot, onion & courgette. It was all quite small pieces, made 500ml of veg stock and simmered for about 15mins. (I didn't use any oil as the veg was very small.) Then blended it - OMG! It was gorgeous. Can't wait for tea tonight with homemade bread made at the weekend.

rebeccafoxley's picture

Lovely soup, I used potatoes, onions, garlic, carrots and a leek and butter instead of oil. I sweated the veg in the pan for 10 mins before adding vegetable stock, and added fresh thyme and sage and a pinch of chilli powder. Finished off with milk.

janiem's picture

I have made this for several weeks in a row, just using up what I had left over plus different spices. These included peppers, spring onions, carrots, swede, Brussels sprouts, tomatoes onions and potatoes. All very tasty but I felt that swede gave a particularly good flavour. The last batch was a bit bland so I added cumin, chilli and ground coriander. It's great to have a recipe that really stops you wasting anything. A few mashes with a potato masher before using the stick blender really helps. I always feel very virtuous eating this with my homemade bread.

rachmo7's picture

Used this recipe mainly for inspiration as I had a strange selection of veg lurking in the fridge! 1 onion, 1 yellow pepper, 1 courgette, half a small squash and 3 new potatoes...fried the onions first with a little leftover curry paste (also lurking in fridge) added veg and stock then blitzed. Really delicious and low fat to boot...served with toasted wholemeal pitta.

susieb68's picture

I only had dried garlic and herbs, so added them to frying veg with some chilli flakes. Then, with the stock, I added star anise and bay leaves. Delicious

alrm198's picture

This recipe is extremely versatile indeed!
I created carrot & parsnip, leek & potato and parsnip & potato soups all using the above as a base. I just made sure all my vegetables combined weighed in at 500g then made 700ml stock. I used to food processor so once it had all simmered, I seperated the veg from the stock, whizzed the veg in a food processor and then added it back to the stock.
Beautiful!

JulesyBaby's picture

This is the kind of recipe I like - easy, tasty and no fancy expensive ingredients. I just used broccoli (including the stalk), carrots, onions, potatoes, lentils and stock cube. I jazzed it up with grated cheese and black pepper - it was delicious.

CFY's picture

Just made a version of this to finish up some old veg:- one onion, half a swede, two parsnips, some very old manky carrots, a big spud and around a tablespoon of curry powder. Mrs CFY just gave it 10 out of 10. My head is swollen.

daviesx4's picture

Great soup, also used a few tins of mixed beans to bulk it out and left it quite chunky by only blending half of the soup

sarahlou19's picture
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carrots, parsnips, half a cabbage, broccolli, onion, swede, ground, cumin & coriander 2 cloves of garlic, chilli, and 1L stock simmered & blended - yummilicious.. with crusty bread. froze in batches..No potatoes added. Perfect. although i didnt follow the recipe closely as I wanted to use what I had it inspired me nonetheless! Thanks..

barbsbaking's picture

Fried the onion and a couple of garlic Clive's in a tablespoon of Patak's curry paste, any kind, then add a tin of drained chickpeas towards the end and it made a nice mulligatawny style veggie soup.

binitie's picture
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Simple, easy, quick and healthy what more could you want ?

ellefdc's picture
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This is my go to recipe when i'm trying to be creative with soups, always delivers a lovely thick and warming texture.

jyb007's picture
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I used 500g casserole pack, 600g potatoes, 3 rashers smoked back bacon, 80g lentils, 2 teaspoons chilli flakes, ground pepper, 1500ml chicken stock - fried bacon and chilli flakes first then added veg for 5-10 mins before adding stock and pepper - delicious though next time will reduce amount of bacon as very smokey. Great way to use up veg destined for the bin!

nitamcc21's picture

Made soup today - it was lovely. I've used:
4 potatoes, 4 carrots, 1 small sweed, 2 small onions, 3 parsnips and a handful of frozen peppers and 2 cloves of garlic with salt and pepper to taste. I fried onion and garlic first then all the veg. Made a large pan full and once I'd blended it, it's a lovely thick tasty soup - mmmmm!!

lizleicester's picture
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Good way to use up the tail enders of vegetables so this time it was potato, onion, cauliflower and mangetouts in a good turkey stock. Heartwarming stuff!

swiftyrocks's picture

I've never made a soup before, and this was easy and great for using up the leftovers of veg.. I used 3 Potatoes, A large parsnip, carrots, leek, onion, garlic and a few slices of fresh root ginger with some grated nutmeg and seasoning.. I like it! The rest of the house are yet to try it, fingers crossed!

lewis49's picture

I cooked potaoes, 2 small cloves of garlic, leeks, parsnips and swede. I mashed them all together as don't have a blender then added veg stock to the right consintency so can be adjusted accordingly to however thick you want the soup to be. Then added a teaspoon of medium curry powder and fresh parsley and it is delicious :)

deborahmenzel's picture
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Great. Very quick and easy. Good recipe as you can make it frequently but without getting bored as the veg is different each time.

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