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Versatile veg soup

A basic soup recipe that can be adapted to whatever needs using up from the fridge

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 218
  • Carbohydrates 32
  • Saturated Fat 6
  • Sugar 7
  • Protein 4
  • Fat 7
  • Fibre 6
  • Salt 0.94

Nutrition per serving

  • Calories 218
  • Carbohydrates 32
  • Saturated Fat 6
  • Sugar 7
  • Protein 4
  • Fat 7
  • Fibre 6
  • Salt 0.94

Ingredients

  • 200g chopped raw vegetables, such as onions, celery and carrots
  • 300g potatoes
  • 1 tbsp oil
  • 700ml stock
  • crème fraîche and fresh herbs, to serve

Tip

Use a soup maker
Save time and effort by placing 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.

Method

  1. Fry the chopped raw vegetables with the potatoes, peeled and cubed, in a little oil for a few mins until beginning to soften.

  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 1 month.

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