Vegetable soup in a bowl with crusty bread

Versatile veg soup

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(82 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 May, 2015
Lovely soup that you can use this recipe or adapt it to what you have in your cupboards.
troni's picture
25th Mar, 2015
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.
29th Nov, 2014
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
18th Sep, 2014
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.
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.
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.
9th Feb, 2014
I have made this for several weeks in a row, just using up what I had left over plus different spices. These included peppers, spring onions, carrots, swede, Brussels sprouts, tomatoes onions and potatoes. All very tasty but I felt that swede gave a particularly good flavour. The last batch was a bit bland so I added cumin, chilli and ground coriander. It's great to have a recipe that really stops you wasting anything. A few mashes with a potato masher before using the stick blender really helps. I always feel very virtuous eating this with my homemade bread.
15th Jan, 2014
Used this recipe mainly for inspiration as I had a strange selection of veg lurking in the fridge! 1 onion, 1 yellow pepper, 1 courgette, half a small squash and 3 new potatoes...fried the onions first with a little leftover curry paste (also lurking in fridge) added veg and stock then blitzed. Really delicious and low fat to boot...served with toasted wholemeal pitta.
9th Jan, 2014
I only had dried garlic and herbs, so added them to frying veg with some chilli flakes. Then, with the stock, I added star anise and bay leaves. Delicious
4th Jan, 2014
This recipe is extremely versatile indeed! I created carrot & parsnip, leek & potato and parsnip & potato soups all using the above as a base. I just made sure all my vegetables combined weighed in at 500g then made 700ml stock. I used to food processor so once it had all simmered, I seperated the veg from the stock, whizzed the veg in a food processor and then added it back to the stock. Beautiful!


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