Versatile Vegetable Soup
A tasty soup that you can make with leftover vegetables
Servings 6 +
Calories 186kcal
Ingredients
- 1 tbsp Vegetable oil
- 1 White onion chopped up
- 3 sticks Celery chopped up
- 350 g Carrots peeled and chopped up, about 3 medium sized carrots
- 800 g White potatoes peeled and chopped up
- 380 g Broccoli chopped up
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 3 Vegetable stock cubes I used Oxo
- 1.75 litres Water or more for a thinner soup
- 1-2 tsp Salt to taste
Instructions
- Heat the vegetable oil in a large soup pan on a low heat. Add the onion, celery and garlic, cook for around 5 minutes, until soft
- Add the water, carrot, potato, thyme, rosemary and vegetable stock and bring to the boil
- Boil for 12 minutes, then add the broccoli. Boil for a further 5-8 minutes, until the vegetables are soft
- Remove from the heat and use a stick blender to puree the mixture. Add the salt, and stir in. You can also add more water at this point if you want a thinner soup
- Serve immediately, or allow to cool fully and store in the fridge in an airtight container for 2-3 days. Or in the freezer for up to 3 months
Notes
- I always have leftover carrots so I use them up in this soup a lot. You could also add other root vegetables to this soup like parsnip or turnip. Or you could swap the carrot for butternut squash or pumpkin.
- White potatoes provide a great base for this soup and help to thicken it, you can also use sweet potato or cauliflower instead.
- I use broccoli most often for this recipe, but you can substitute it with other green vegetables. For example: spinach, kale, green beans, soya/edamame beans or peas
- You could substitute the celery for leeks if you have leeks to use up instead
- Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 186kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 834mg | Potassium: 1029mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10240IU | Vitamin C: 88mg | Calcium: 90mg | Iron: 2mg
