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.
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.
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.
What can you serve with this soup?
- Your favourite bread, spread with butter or margarine
- Crunchy croutons
- 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
Recommended equipment & ingredients*
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Versatile Vegetable Soup
- 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
- 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
If you like this, check out more of my Soup recipes!
I'm linking this recipe up with Cook Blog Share.