This can be adapted to use any vegetables that you have in – or even a bag of frozen vegetables. Serve this soup with some garlicky croutons for a super easy dinner.
- 250g vegetables of your choice
- 300g potatoes – new or old
- 750ml chicken stock
- Handful of fresh parsley
- Salt and pepper
- Olive oil
Roughly chop all of the vegetables so that they're around the same size, including the potatoes.
Heat a bit of olive oil in a pan and fry the vegetables for five minutes or so, until they begin to colour and soften. Season well.
Add the stock and bring the mixture to a simmer.
Cook for fifteen minutes and then blend until smooth.
Serve the soup by chopping the parsley and scattering it over the top.
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Reviews and Comments:
Easy Veg Soup Review by Bev Burke on 12th September 2012:
Thoroughly enjoyed this recipe the fact you use vegetables of your choice fits in with my fussy daughter.
Easy Veg Soup Review by Vincent on 12th July 2012:
Used frozen bag of mixed veg, a clove of garlick and a dash of worcester sauce, plus a little mixed herbs, wonderful.
Easy Veg Soup Review by Martin on 15th May 2012:
This straightforward recipe was just what I was looking for and, amazingly, couldn't find in most cookery books. I used potato, carrots, a smallish onion and frozen peas. Lovely!
Easy Veg Soup Review by Kieran on 23rd March 2012:
Used carrots, leeks, potatoes and celery, added a couple of pinches of salt, a bit of pepper and a dash of mixed herbs whilst frying - *very* nice
Easy Veg Soup Review by Lizzie on 11th September 2011:
Used veggies: carrots, tomatoes, onion, garlic and potatos, yummy yummy! Very easy and quick to make.