Vegetable soup in a bowl with crusty bread

Versatile veg soup

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(82 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 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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Vikkisandle
15th May, 2020
3.05
Made this for the first time today. Used carrot, onion, cauliflower and broccoli, threw in some garlic, paprika and turmeric. Was lovely and that’s coming from someone who doesn’t really like veg !!
alison-oconnor
4th Apr, 2020
This smell so good! I can't rate it because I haven't tasted it yet (I've just made it to either freeze or to have for lunches during the week. I made it because I wanted to use up the last of the leeks from my garden. I didn't use any other vegetable, so it is leek and potato soup. It's a lovely colour. It smelt so good I didn't go mad with the seasoning - just lots of black pepper and a sprinkle of dried thyme, and when I do eat it I will have it with toasted seeds sprinkled on top.
bethbiscuits's picture
bethbiscuits
4th Mar, 2020
5.05
Oh my gosh this is SO good! Why do I not make soup more often? I used broccoli, cauliflower ( stalks incl), carrots, leeks, sweet potato and white potato and a courgette. Seasoned with salt and white pepper. Simple and delicious. This is so versatile!
jiggler69
23rd Dec, 2019
5.05
Great recipe, just what I was looking for. I chucked spring onions and one garlic clove as well as an onion. Looking forward to making again with other soon to expire veg!
lingpea
7th Sep, 2019
I can't believe how easy, versatile and yummy this soup is! I put onions, carrots, courgettes, leeks, potatoes , garlic, 1 chicken and 1 veg stock. Even added cubes of cheese to melt into it. And most of all my kids loved it!!! I took a few scoops out before blending for extra texture. Will experiment with different veg but defo be making more especially as the weather has turned chilly!
creamtjunkie
4th Jan, 2017
1.05
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? : (
gaviotaroquero
17th Oct, 2018
5.05
The récipe does say "season".
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.

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.
Frances Marsh's picture
Frances Marsh
10th Apr, 2020
Would definitely recommend softening the vegetables for much longer than this suggests. It’s suggests letting the water simmer for 10-15 mins but i would say go closer to 30 to avoid lumpy soup.
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