Versatile veg soup

Versatile veg soup

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(58 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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14th May, 2012
first time ive made soup, i used carrot, potato and celery that was left over in the fridge, it was lush.
2nd Feb, 2012
Delicious as it is but with garam masala and mild curry powder added it tastes even better.
2nd Feb, 2012
This is a great way to use up whatever veg is lurking in the fridge. I like to make a batch of soup so tripled the amounts of veg and stock but kept the potato the same this worked well and was about the right consistency. The children loved it!
13th Jan, 2012
I copied Huxley recipe and i love it.. Make it twice a week for me and a neighbour!
27th Dec, 2011
I had no idea how to make soup, but this gives a really good idea. I now throw in just about anything -tomato or two, celery, graan beans...(but always a spud to thicken it) and keep a bit of veg stock on the side just in case it is a bit thick.
15th Nov, 2011
I love this recipe and use it often, the only thing I change is the quantity of vegetables to potato. I find 300g vege to 200g potato a better balance.
27th Sep, 2011
Great as a base to throw anything in :-)
23rd Sep, 2011
Wow, just made this soup with carrots, celery, onion, garlic and cauliflower. It was so delicious and simple. It will be a regular in my home.
13th Jun, 2011
I went for 1 red onion, garlic, half a small turnip, 2 small carrots, 1 stick of celery, 1 chilli and the potato.. worked a treat. nice kick to it :)
3rd Jun, 2011
i made this soup today for dinner, me and husband loved it! I added a bit of cumin and corriander pwder while i fried the veggies and then put in the stock. Lovely! will make it again!


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