Versatile veg soup

Versatile veg soup

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(57 ratings)

Prep: 10 mins Cook: 15 mins


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



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

  • 300g potato



    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


  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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Comments, questions and tips

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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.
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.
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
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!
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.
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
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
9th Mar, 2013
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
16th Feb, 2013
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.
11th Jan, 2013
Simple, easy, quick and healthy what more could you want ?


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