Vegetable soup in a bowl with crusty bread

Versatile veg soup

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(71 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal218
  • fat7g
  • saturates6g
  • carbs32g
  • sugars7g
  • fibre6g
  • protein4g
  • salt0.94g
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Ingredients

  • 200g chopped raw vegetables, such as onions, celery and carrots
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp oil
  • 700ml stock
  • crème fraîche and fresh herbs, to serve

Method

  1. Fry 200g chopped raw vegetables with 300g potatoes, peeled and cubed, in 1 tbsp oil for a few mins until beginning to soften.

  2. Cover with 700ml stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season.

  3. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to 1 month.

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Comments, questions and tips

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Boc14
11th Aug, 2014
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
17th Apr, 2014
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
9th Feb, 2014
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
15th Jan, 2014
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
9th Jan, 2014
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
4th Jan, 2014
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
18th Dec, 2013
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
27th Nov, 2013
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
daviesx4
28th Oct, 2013
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
Mrslou19
9th Mar, 2013
4.05
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..

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