Versatile veg soup

Versatile veg soup

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(38 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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jess1003bunny's picture
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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.

helen123's picture

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!

womble5's picture

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

tonmilbil's picture

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

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

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

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