Easy Vegetable Soup Recipe

I don’t think you’ll get a soup recipe any more simple than this easy vegetable soup!

An easy vegetable soup that is quick to make and tastes delicious.

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You just add your favourite chopped vegetables to a pan with some vegetable broth and simmer until everything is tender.

This is not only an easy soup recipe, but it’s a thrifty way to use up any leftover veggies that you might have in the fridge.

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Easy Vegetable Soup

I made my very first vegetable soup when I was around 11 years old during a Home Economics lesson – this recipe is based on what I learned all those years ago!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.

Ingredients used in this recipe

When I make vegetable soup, I simply use whatever veggies I have got to hand. It is usually fresh vegetables, but I have been known to use frozen or canned veggies too.

To make this easy vegetable soup the way I make it, you will need the following:

• an onion
• some carrots
• a leek
• a few tomatoes
• some potatoes
• 1-2 bay leaves
• a fresh chili pepper (optional)
• freshly ground pepper
• and enough vegetable broth/stock to cover. This is usually around 1 liter (4 cups) but could be up to 2 liters.

I leave out the salt because there is usually enough in the [store-bought] stock that it doesn’t need any extra. But you can add salt to your personal tastes.

The complete list of ingredients with measurements is found on the recipe card at the end of this post.

How do you make easy vegetable soup?

Start by chopping all your vegetables into small pieces – it doesn’t matter how you chop them, as everything is going to get blended with an immersion hand blender anyway.

However, if you chop them small, they’ll cook quicker, which means you get the soup in your belly quicker.

Throw all the veggies into a large saucepan, along with some bay leaves (or another herb of choice), some freshly cracked black pepper, and the chili, which you will also have chopped.

If you don’t have fresh chili, you can use dried chili flakes.

Pour in enough vegetable broth to cover, then bring to a boil on high heat.

Reduce heat to simmer for about 20 minutes or until the vegetables are soft and cooked through.

Remove from the heat, and take out the bay leaves before blending everything to your desired consistency.

If you find it too thick, you can add some more stock and heat it through, or you can thin it out with a dash of milk. This also gives it a hint of creaminess too.

Serve with a swirl of cream if you’re feeling fancy!

Soup always needs some crusty bread or croutons or crackers, so grab your preferred carb of choice.

I quite like a chunk of cheese with my soup too, or if I can be bothered to make one, a grilled cheese sandwich!

Easy Vegetable Soup

Michelle Ordever

An easy vegetable soup that is quick to make and tastes delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup Recipes

Cuisine British

Servings 6 -8

Calories 245 kcal

Ingredients

  

1x2x3x4x

• 1 large onion chopped
• 2 medium carrots chopped
• 1 leek chopped
• 4 tomatoes quartered
• 4 potatoes peeled and chopped
• 2 dried bay leaves
• 1 red chili pepper deseeded and chopped
• freshly ground black pepper
• 4-8 cups vegetable broth/stock
• Milk or cream to serve optional

SUGGESTED PRODUCTS

• Ninja Countertop Blender
• Braun 2-in-1 Immersion Hand Blender
• Soup Bowls with Handles, Set of 6

Instructions

 

• Place the chopped vegetables, bay leaves, chili, and ground black pepper into a large saucepan.
• Fill the pan with broth to cover the vegetables.
• Bring to a boil on high heat, then turn to medium-low to simmer for 20 minutes or until vegetables are soft and cooked through.
• Remove from heat, and remove the bay leaves.
• Using an immersion hand blender, blend the soup to your desired consistency. You can use extra broth to thin if needed – reheat if necessary.
• Alternatively, you can serve and add some milk to thin out the soup and give it some creaminess.
• Swirl with milk or cream to serve if you're feeling fancy! Enjoy!

Nutrition

Serving: 1 | Calories: 245kcal | Carbohydrates: 49g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 109mg | Fiber: 10g | Sugar: 11g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Meal!

This soup also makes a great starter, so here are some more recipes that you could use to turn this easy vegetable soup into a complete meal.

• Main Dish: Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
• Side Salad: Cypriot Village Salad
• Beverage: Apple Cider Margarita
• Dessert: Spiced Rhubarb And Apple Crumble Recipe

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season!

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