• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Kat's Veg Kitchen
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Versatile Vegetable Soup

    27 May 2021 by katsvegkitchen 2 Comments

    Jump to Recipe Print Recipe
    Versatile Vegetable Soup
    Versatile Vegetable Soup

    This Versatile Vegetable Soup is a delicious way to use up your leftover vegetables! This is one of my favourite fridge clear out recipes to make as you can use so many different vegetables to make this soup. Every time I make it, it comes out slightly different depending on what leftovers I have that need using up. It's always tasty and I love knowing I'm getting goodness in every spoonful, plus it's naturally vegan too! I've provided a base recipe for this soup, and then information on how you can adjust it and swap different veg depending on your needs.

    Versatile Vegetable Soup

    What's great about this recipe

    • It's a delicious and comforting soup
    • You can use up a variety of vegetables in this soup
    • It's both vegetarian and vegan
    • It is a healthy and low calorie option
    • It's a yummy way to enjoy your five a day!

    What you will need

    • Onion - A white onion provides a delicious flavour base for this recipe.
    • Celery - You could substitute this for leeks if you have leeks to use up instead
    • Garlic - Fresh garlic is best, but a ready made puree or pre-prepared frozen garlic will work great too
    • Carrot - 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
    • Potato - White potatoes provide a great base for this soup and help to thicken it, you can also use sweet potato or cauliflower instead
    • Broccoli - 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
    • Thyme - This is optional but adds a lovely flavour to the soup
    • Rosemary - As with the thyme, this is also optional. Or you could use a different herb like sage, coriander or oregano for example
    • Vegetable stock - I use Oxo and it gives this soup a delicious flavour boost
    • Salt - I like to add some fine sea salt to the soup, but this is optional

    How to make Versatile Vegetable Soup

    Start by cooking the onion, celery and garlic in a large soup pot until soft. Then add water, the potatoes, carrot, rosemary, thyme and vegetable stock. Bring to the boil and boil for 12 minutes.

    Add the broccoli and continue boiling the soup for another 8 minutes, or until all the vegetables are soft. Remove from the heat and blend with a stick blender, then add salt to taste.

    Versatile Vegetable Soup

    What other vegetables can you use in this soup?

    I've provided a base recipe that uses onion, celery, carrot, potato and broccoli. You can also use the following vegetables in this soup: sweet potato, leeks, spinach, peas, green beans, butternut squash, pumpkin, parsnips, soya/edamame beans, kale, cauliflower or turnip.

    To swap the vegetables in this recipe, try and swap similar veg. For example, if you don't have any broccoli, but you do have another green veg like kale or green beans, then they will swap perfectly. Or swap carrots for parsnips, and potato for sweet potato or cauliflower etc. Don't worry if you have slightly more or slightly less than the amounts I've provided in the recipe.

    Can this recipe be made vegan?

    This recipe is already naturally vegan so you don't need to do anything differently.

    How long does this soup last and can it be frozen?

    Once fully cooled, this soup will keep in the fridge in an airtight container for 3 days. It can also be frozen for up to 3 months. To defrost, put it in the fridge overnight, or on the kitchen counter. Depending on the temperature of your kitchen the time it takes to defrost will vary. Re-heat the soup either in a pan on a low heat, or in the microwave. Microwave in short blasts and stir regularly.

    Can this recipe be made in a soup maker?

    Most soup makers chop, cook and blend the ingredients. If your soup maker offers all these features, then yes you can make this recipe in a soup maker. You will need to peel the potato and carrot beforehand.

    Versatile Vegetable Soup

    What can you serve with this soup?

    • Your favourite bread, spread with butter or margarine
    • Crunchy croutons
    • Crackers
    • Grilled cheese
    • Garlic bread

    More tips for making Versatile Vegetable Soup:

    • If you like your soup spicy, feel free to add fresh or dried chilli
    • You can garnish this soup with a drizzle of cream (make sure to use dairy free cream if you want to keep this recipe vegan), some fresh chopped herbs, grated cheese (again dairy free if needed), or croutons. Or keep things simple and have it plain
    • To blend the soup, you can either use a stick blender or transfer the soup to a food processor. Make sure your food processor is suitable for hot liquids before doing this
    Versatile Vegetable Soup

    Recommended equipment & ingredients*

    • Soup pot
    • Chefs knives
    • Hand blender
    • Garlic press
    • Chopping boards
    • Ladle
    • Soup spoons

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!

    Versatile Vegetable Soup
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Versatile Vegetable Soup

    A tasty soup that you can make with leftover vegetables
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Soup
    Cuisine: British
    Keyword: Soup
    Servings: 6
    Calories: 189kcal
    Author: katsvegkitchen

    Ingredients

    • 1 tbsp Vegetable oil
    • 1 White onion diced
    • 3 sticks Celery chopped up
    • 4 cloves Garlic finely chopped
    • 350 g Carrot Peeled and chopped up, about 3 medium sized carrots
    • 800 g White potatoes Peeled and chopped
    • 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
    Made this recipe?Share on Instagram with me @KatsVegKitchen or tag #katsvegkitchen!

    Nutrition

    Calories: 189kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 820mg | Potassium: 1037mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10240IU | Vitamin C: 89mg | Calcium: 85mg | Iron: 2mg

    If you like this, check out more of my Soup recipes!

    I'm linking this recipe up with Cook Blog Share.

    « Asparagus & Ricotta Tart
    Brie & Leek Quiche »

    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      May 31, 2021 at 5:54 pm

      5 stars
      YUM - love vegetable soup! Eb 🙂

      Reply
    2. Charley

      July 07, 2021 at 10:55 pm

      5 stars
      Oh my goodness this was such a yummy soup & so easy to make! It was really filling as well, I did have a fresh roll with it, but I didn't need it. I made enough to cover 2 lunches for myself & my husband but he went back for seconds so it only lasted one lunch 😁

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Kat

    Hello and welcome to my vegetarian kitchen! I’m a food and animal lover who loves to cook delicious vegetarian and vegan food for my family. I hope you’ll enjoy my recipes no matter what your diet – everyone who loves good food is welcome here! Read more...

    Recent Recipes

    Creamy Roasted Tomato Soup

    Creamy Roasted Tomato Soup

    Vegetarian 'Chicken' & Leek Mini Pies

    Vegetarian 'Chicken' & Leek Mini Pies

    Tomato & Spinach Gnocchi Bake

    Tomato & Spinach Gnocchi Bake

    Carrot Cake Porridge

    Carrot Cake Porridge

    Cheesy Potato & Leek Soup

    Cheesy Potato & Leek Soup

    Cheese, Marmite & Potato Pasties

    Cheese, Marmite & Potato Pasties

    Lentil & Spinach Curry

    Lentil & Spinach Curry

    Copyright © 2023 Kat's Veg Kitchen on the Foodie Pro Theme