This easy vegetable soup recipe takes about 40 minutes in one pot and uses ordinary vegetables, stock and a few herbs. Soften an onion, add the vegetables and stock, simmer until tender, and season well.
It makes about six bowls, freezes beautifully and welcomes whatever vegetables are waiting in your fridge.
Ingredients (serves 6)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, diced (about 200 g / 7 oz)
- 2 carrots, diced (about 200 g / 7 oz)
- 2 celery sticks, diced
- 3 garlic cloves, finely chopped
- 2 medium potatoes, peeled and diced (about 300 g / 10 oz)
- 1 can (400 g / 14 oz) chopped tomatoes
- 1.5 litres / 6 cups vegetable stock
- 1 can (400 g / 14 oz) white beans, drained and rinsed
- 2 bay leaves and 1 teaspoon dried thyme
- 150 g / 5 oz green beans or zucchini (courgette), chopped
- A handful of spinach or kale, roughly chopped
- Salt, black pepper and a squeeze of lemon juice
Allergens: this soup is free from the major allergens as written, but some stock cubes contain celery, soy, wheat or milk. Check the label if you cook for someone with an allergy. Celery itself is a listed allergen in the UK and EU.
Method
- Warm the oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook for 8 to 10 minutes, stirring now and then, until soft but not browned.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the potatoes, tomatoes, stock, bay leaves and thyme. Bring to a boil, then lower the heat and simmer gently for 15 minutes.
- Add the white beans and the green beans or zucchini. Simmer for another 8 to 10 minutes, until all the vegetables are tender.
- Stir in the spinach and cook for 2 minutes until wilted.
- Remove the bay leaves. Season with salt, pepper and a squeeze of lemon. Taste and adjust.
Choosing vegetables for this vegetable soup recipe
The base of onion, carrot and celery builds sweetness and depth. After that, you can improvise. The key is to add vegetables in order of how long they take to cook.
| When to add | Vegetables |
|---|---|
| First, with the onion | Carrot, celery, leek, fennel |
| With the stock | Potato, squash, parsnip, turnip |
| Halfway through | Green beans, zucchini, peas, corn |
| At the end | Spinach, kale, fresh herbs |
Chopping evenly helps everything cook at the same pace. If you want to sharpen your technique, see our knife skills for home cooks.
Flavour comes in layers here. Browning the onion base gently builds sweetness, the tomatoes add acidity, and the herbs give a savoury backbone. If the soup tastes flat at the end, it usually needs a little more salt, or a splash of acid such as lemon juice or a teaspoon of vinegar to wake everything up.
Leftover vegetables are ideal here. Wilting celery, the last half of a courgette or a lone parsnip can all be diced and added, which makes this a handy recipe for reducing food waste.
Make it your own
Thicker or creamier
Blend a cupful of the soup, then stir it back in for body without any cream. For a smooth soup, use an immersion blender and blitz all or part of the pot.
Heartier
Add cooked pasta, rice or small grains such as barley toward the end. Remember that pasta contains wheat, and barley contains gluten.
Spicier or smokier
A teaspoon of smoked paprika or a pinch of chilli flakes with the garlic lifts the broth. A spoonful of pesto at the table adds freshness, though standard pesto contains nuts and cheese.
Storing and reheating
Cool the soup quickly, ideally within two hours, by dividing it into shallow containers. Refrigerate for up to four days, or freeze for up to three months, leaving a little space for expansion. Reheat until steaming hot. For safe storage guidelines, check our food safety checklist. The soup is also a fine candidate for batch cooking; see our meal prep basics.
What to serve alongside
A slice of homemade bread is the classic partner, and our baking bread basics guide gives you a loaf to dunk. A grilled cheese sandwich or a small green salad also works well. Soup counts toward your daily fluids too, a bonus noted in our guide to staying hydrated.
Key takeaways
- Start with a slow-cooked base of onion, carrot and celery.
- Add vegetables in order of cooking time.
- Finish with lemon, salt and fresh herbs to brighten the flavour.
- Cool quickly and freeze in portions.
Discover more kitchen guides in our food and recipes category.
Frequently asked questions
Can I make this soup vegan?
Yes. As written it is vegan, provided your stock is. Skip cheese or dairy toppings.
Can I use frozen vegetables?
Yes. Add them straight from the freezer, allowing a few extra minutes of simmering.
How long does it keep?
Up to four days in the fridge, or three months in the freezer.
How do I stop the soup from being bland?
Season in stages, cook the onion base slowly and finish with lemon juice or a splash of vinegar.
Photo: -2022-02-01 Bowl of spring vegetable soup, Trimingham, Norfolk by Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to u, CC BY-SA 4.0, via Wikimedia Commons
