Vegetable soup in a bowl with crusty bread

Versatile veg soup

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(71 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 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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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!
10th May, 2011
If you're a waistline watcher, then fry the vegetables in spray-oil, the frying process isn't absolutely essential, but it does improve the flavour no end I wouldn't worry about calories from potatoes, barley etc. I find that cutting out sugar and booze, and keeping fat consumption to a minimum gets weight off me really quickly, and I eat pretty much anything else I want, especially spuds, which are good and filling!
17th Apr, 2011
A good way of using up whats left in the fridge and my toddler loves it. Used sweet potato and added some garlic. Had to add more water when blending. But fool proof.
7th Apr, 2011
Just made this soup for the first time turned out much better than I expected except i used quite a large clove of garlic which over powers it a bit. Will be experimenting again with lots of different veg.
23rd Mar, 2011
I used potato, onion, carrot, cauliflower and broccoli. For seasonings I used oregano, rosemary, garlic powder and a small sprinkling of chili flakes as I was heating the oil. I would skip frying the veggies next time, but still fry the seasonings. The final product was delish!!! Looking forward to having left overs tomorrow :)
24th Jan, 2011
One of my favourites, but I always add garlic (a must) and a level half teaspoon of mustard powder, to give it a little kick. Yum!
18th Jan, 2011
This is a lovely basic soup but needed quite a lot of tinkering to suit our tastebuds. I added some ground coriander plus a little chilli powder and ginger and some tomato puree. Fantastic for the diet concious among us too. May try adding lentils next time as others have suggested.
11th Jan, 2011
My first soup recipe! It turned out fantastic! tiny ammendments as follows: Gammon joint simmered to produce the stock. This provided the salt it required so I just added some ground black pepper. 3 large potatoes, 1 carrot, 1 parsnip, half a very small turnip, 3/4 med. size onion added to 1400ml of ham stock. Garnished with parsley to serve. Delighted with my 1st attempt and now have inspiration to try some trickier recipes.
7th Jan, 2011
Boring I know, but how many calories?


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