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Versatile veg soup

Versatile veg soup

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(52 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 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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lulabell7
14th May, 2012
first time ive made soup, i used carrot, potato and celery that was left over in the fridge, it was lush.
joannek9004
2nd Feb, 2012
4.05
Delicious as it is but with garam masala and mild curry powder added it tastes even better.
helenptaylor
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!
erraz_32
13th Jan, 2012
5.05
I copied Huxley recipe and i love it.. Make it twice a week for me and a neighbour!
maloybishop
27th Dec, 2011
5.05
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.
pamelabeaupre
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.
palacecontracts
27th Sep, 2011
5.05
Great as a base to throw anything in :-)
helenchats
23rd Sep, 2011
5.05
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.
little_alien
13th Jun, 2011
5.05
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 :)
preethi17
3rd Jun, 2011
5.05
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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