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Versatile veg soup

Versatile veg soup

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(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
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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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creamtjunkie
4th Jan, 2017
0.05
Did everything it said but unfortunately it was seriously lacking any flavour? Perhaps with plenty of seasoning, garlic and/or chilli it might've been better? : (
lizleicester
18th Sep, 2016
5.05
Simple as can be and a delicious way to use up the stray vegetables that get left behind! This time it was carrot, celery, onion and potato and 500ml of "real" chicken stock plus a veg stock cube and a bit of extra water to get the consistency right.
maryechappell
20th Apr, 2016
This has to be the best soup recipe ever! Just use whatever you have in, double or treble for many!
dkgoldstein
6th Aug, 2015
5.05
This is a great recipe, although I'm not sure a strict "recipe" is all that necessary really. Just freestyle it. I used way more veg than 200g (probably closer to 600g), plus 500g of potatoes, and I upped the stock to 1l. It was delish and made enough for 5 people. I chucked potato, celery, carrot, courgette and spring onion in, and then after blending it added sweetcorn.
Alyal
13th May, 2015
Lovely soup that you can use this recipe or adapt it to what you have in your cupboards.
troni's picture
troni
25th Mar, 2015
5.05
Makes great soup from a recipe that could not be easier! No more store bought soups for me. Looking forward to making some of the variations suggested by others.
vendgirl
29th Nov, 2014
5.05
I love this recipe. I make it with any veg left in the fridge especially the stalks of broccoli and cauliflower, once they are blended no one would know. Delicious
foooooood
18th Sep, 2014
5.05
Love this recipe, I always like to adapt things to my taste, so something like this is great. I used two potatoes, broccoli, green beans, carrots, onions, sugar snap peas and added 1 frozen garlic cube and 1 frozen chilli cube, 1 teaspoon of cumin seeds, 1/4 teaspoon of turmeric and a tablespoon of crème fresh. I followed the recipe by cooking the veg and them simmering in the stock. I used one veg stock melt and one chicken and added them to water. Then blended the ingredients all together at the end. Put it in the fridge and am eating eat today for lunch as I type and it is delicious. It's so nice to have an easy soup that you can make quickly, you can add as much veg as you like and it's really healthy so I give this 5 stars.
Boc14
11th Aug, 2014
Recently bought a food processor and wanted to try out the various blades. Didn't want to waste the veg I had chopped so made a take on this soup. Used leek, potato, sweet potato, carrot, onion & courgette. It was all quite small pieces, made 500ml of veg stock and simmered for about 15mins. (I didn't use any oil as the veg was very small.) Then blended it - OMG! It was gorgeous. Can't wait for tea tonight with homemade bread made at the weekend.
rebeccafoxley
17th Apr, 2014
Lovely soup, I used potatoes, onions, garlic, carrots and a leek and butter instead of oil. I sweated the veg in the pan for 10 mins before adding vegetable stock, and added fresh thyme and sage and a pinch of chilli powder. Finished off with milk.

Pages

Katherine1997
24th Jan, 2017
Hi it doesn't say the calories on my screen does anyone know how many calories this soup is?
goodfoodteam's picture
goodfoodteam
30th Jan, 2017
Hi Katherine, Sorry this one wasn't nutritionally analysed. We'll get that information and update.
peterb65
16th Jul, 2014
This may seem like a simple question but my cooking experience is limited, so in your versatile vegetable soup what is the stock made of please?
Boc14
11th Aug, 2014
Hi, I used a Knorr stock pot.
TotalDietFood's picture
TotalDietFood
29th Sep, 2015
Perfect time of year to be talking about a lovely soup. We like one from our friends at BeWell Nutrition - recipe here - http://www.totaldietfood.com/news/427/27/Great-Soup-Recipe-for-the-winter-months/#.Vgq8I1UVhBd