Vegetable soup
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.8 out of 5.168 ratingsRate
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Try a basic vegetable soup recipe that can be adapted for whatever veg you've got in the fridge. Serve with creme fraiche and fresh herbs
Freezable
Egg-free
Healthy
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g chopped vegetables
such as onions, celery and carrots
-
300g potatoes
cubed
-
1 tbsp oil
-
700ml stock
-
crème fraîche
and fresh herbs, to serve
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Nutrition: per serving
-
kcal215
low
-
fat7g
low
-
saturates1g
-
carbs32g
-
sugars8g
low
-
fibre7g
high
-
protein4g
-
salt0.9g
low
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Method
-
step 1
Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
-
step 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 one month.
RECIPE TIPS
USE A SOUP MAKER
Save time and effort by putting all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.
Recipe from Good Food magazine, November 2008
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A star rating of 4.8 out of 5.168 ratings
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