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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18th Dec, 2013
This is the kind of recipe I like - easy, tasty and no fancy expensive ingredients. I just used broccoli (including the stalk), carrots, onions, potatoes, lentils and stock cube. I jazzed it up with grated cheese and black pepper - it was delicious.
27th Nov, 2013
Just made a version of this to finish up some old veg:- one onion, half a swede, two parsnips, some very old manky carrots, a big spud and around a tablespoon of curry powder. Mrs CFY just gave it 10 out of 10. My head is swollen.
daviesx4's picture
28th Oct, 2013
Great soup, also used a few tins of mixed beans to bulk it out and left it quite chunky by only blending half of the soup
9th Mar, 2013
carrots, parsnips, half a cabbage, broccolli, onion, swede, ground, cumin & coriander 2 cloves of garlic, chilli, and 1L stock simmered & blended - yummilicious.. with crusty bread. froze in batches..No potatoes added. Perfect. although i didnt follow the recipe closely as I wanted to use what I had it inspired me nonetheless! Thanks..
barbsbaking's picture
16th Feb, 2013
Fried the onion and a couple of garlic Clive's in a tablespoon of Patak's curry paste, any kind, then add a tin of drained chickpeas towards the end and it made a nice mulligatawny style veggie soup.
11th Jan, 2013
Simple, easy, quick and healthy what more could you want ?
7th Jan, 2013
This is my go to recipe when i'm trying to be creative with soups, always delivers a lovely thick and warming texture.
31st Dec, 2012
I used 500g casserole pack, 600g potatoes, 3 rashers smoked back bacon, 80g lentils, 2 teaspoons chilli flakes, ground pepper, 1500ml chicken stock - fried bacon and chilli flakes first then added veg for 5-10 mins before adding stock and pepper - delicious though next time will reduce amount of bacon as very smokey. Great way to use up veg destined for the bin!
9th Dec, 2012
Made soup today - it was lovely. I've used: 4 potatoes, 4 carrots, 1 small sweed, 2 small onions, 3 parsnips and a handful of frozen peppers and 2 cloves of garlic with salt and pepper to taste. I fried onion and garlic first then all the veg. Made a large pan full and once I'd blended it, it's a lovely thick tasty soup - mmmmm!!
7th Dec, 2012
Good way to use up the tail enders of vegetables so this time it was potato, onion, cauliflower and mangetouts in a good turkey stock. Heartwarming stuff!


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