Versatile veg soup

Versatile veg soup

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(45 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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scottishmatt77's picture

My first soup recipe! It turned out fantastic! tiny ammendments as follows:
Gammon joint simmered to produce the stock. This provided the salt it required so I just added some ground black pepper.
3 large potatoes, 1 carrot, 1 parsnip, half a very small turnip, 3/4 med. size onion added to 1400ml of ham stock. Garnished with parsley to serve. Delighted with my 1st attempt and now have inspiration to try some trickier recipes.

nigel12's picture

Boring I know, but how many calories?

millytrim's picture
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Lovely soup, so easy to make and yummy! I use two small carrots, two small potatoes, half an onion, one stick of celery and when frying veg I add some garlic flakes. Will keep experimenting :-)

amycarroll1988's picture
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Really enjoyed making this, and found that i could double the recipe easily to keep for a few days. First time i made it i had no vegetable stock so used Chicken which was just as good. If you a pepper fan by adding this to season and some garlic it gives it a kick to warm up in this weather!

irheame's picture
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My husband and I liked it very very much. Instead of onion I added the leek though.

mamaskitchen's picture

This worked out fab. I used leeks, carrot, potato, onion, rosemary, thyme, parsley and pepper!!!!

qmpete79's picture

Great soup!

I used sweet potato instead of "normal" potato, and the flavour was great. Didn't even need to season it.

I will be using this recipe a lot over the colder months.

magikalis's picture

When I make a winter soup like this I often add some ground mixed spice to give it a lovely warmth. Goes fab with the root veggies ie sweet potato, parsnip, carrot, swede and potato. Not too much though as it can be overpowering!!

lolablair's picture
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First time i've made soup and was so easy and great to freeze for work lunches.

lolablair's picture
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First time i've made soup and was so easy and great to freeze for work lunches.

pinelli's picture
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Took fish stock out of freezer instead of chicken so after blending added a bag of prawns and flaked white fish. Turned out to be surprisingly tasty. I'd hold back on the parsnips though, I find they overpower the soup with sweetness.

frebeeb's picture

I always make big pots of veg soup ... my tip is to add some cumin seeds and coriander seeds and a small dash of paprika, gives it some great flavour.

cookep's picture
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This was my first attempt at home made soup, so wanted something simple and straight foward. Used chicken stock with carrots, potatoes, onion, winter greens and brocolli (its what I had in). Read all the comments first and decided to add a little more stock/water and a touch of chilli powder. Also skipped the frying stage. It was great! My kids love it, so have made again and frozen so my eldest daughter can take to school for lunch.

huxley-radish's picture
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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.

melvyng's picture

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!

running_wild's picture

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".

ildivofann's picture
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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

akkward's picture
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loved it! so easy and great for using just anything you have.

west1871's picture
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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!

west1871's picture
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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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