Vegetable soup in a bowl with crusty bread

Versatile veg soup

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(83 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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west1871
26th Jul, 2009
5.05
cooked this again using up left over carrots, celery, onion and potatoes. This time added 1tsp cumin powder, 1tsp ground coriander and 1tsp hot chilli powder. It tasted really good and was quite spicy! This is my new basic soup recipe which i can tinker with!
west1871
4th May, 2009
5.05
lovely! I used 1 small onion, 1 clove of garlic, 1 parsnip, 2 carrots and 2 medium jacket potatoes along with home made chicken stock from my slow cooker . The parsnip made the soup almost coconutey!?! I served with the creme fraiche which made the soup very indulgent. Next time will use some fresh or dried coriander and or curry powder as per other comments.
justninemorelives
13th Apr, 2009
I use the same method to make my own soup every week. I use an onion, garlic clove, red pepper, potato, carrots, whatever greens are in the house, sweet corn and tomato relish.... I find it can be a bit bland though. Anything to give it a bit of a kick without compromising the veg that's in it? I'm not a great veg eater so soup is the best way to get all my vitamins. : )
lisalovesfood
25th Feb, 2009
4.05
I had a cabbage that needed using up then added carrots, peas and potatoes along with the onion and garlic. Felt it needed a little boost so added some curry powder to taste. yummy, have frozen in batches and take to work for lunch
julieshaw
7th Feb, 2009
I had never made soup before in my life! This was so easy and it turned out great. The taste was really nice. Next time im making a big pan of it and freezing some.... if it lasts that long!
jess1003bunny
11th Jan, 2009
5.05
This is the first soup ive made myself. Im just learning to cook and it was simple to follow and very tasty, excellent for using up left over veg. I used mushrooms in mine and follwed it advice of Heleninitaly, and it was excellent.
helen123
14th Dec, 2008
I make this regularly and it's so nice. Try frying an onion with garlic and a dried chilli pepper or chilli flakes for a bit of a kick, then add the potatoes with some dried corriander, then add the veg and fry. I usually give it a good 5 mins to soften all the veg before adding the stock. Real winter warmer!
womble5
7th Dec, 2008
Added some lentils and pearl barley, very satisfying soup on a winters day, also put some into containers and froze to take to work for a packed lunch
tonmilbil
19th Nov, 2008
great taste but thought it needed a little more water or stock as it had a very thick consistency.
ninahunter
27th Oct, 2008
4.05
If you are watching your calorie intake, cut out the frying just start at stage 2

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