In association with
Versatile veg soup

Versatile veg soup

  • 1
  • 2
  • 3
  • 4
  • 5
(53 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
Save to My Good Food
Please sign in or register to save recipes.

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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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..
barbsbaking's picture
barbsbaking
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.
binitie
11th Jan, 2013
5.05
Simple, easy, quick and healthy what more could you want ?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.