Easy Vegetable soup

vegetable soup

Easy vegetable soup. use whatever vegetables you have in your cupboard or fridge. This version I had some leeks, carrots and an onion.

Start by putting a kettle of water to boil.

Chop all the vegetables into small pieces (the smaller the better gives a bigger surface area and will speed up the cooking time)

Put the chopped vegetables into a large pan and pour over the boiling water. Fill the pan until the vegetables are covered and then another inch (2.5cm) above that.

Add in a tablespoon of vegetable bouillon.

Boil until the hardest vegetable is soft and then use a hand blender to blend into a soup.

while the vegetables are boiling dry toast the sun flower seeds until they start popping, then remove off the heat and put to one side

To serve serve pour the soup into bowls and gently put a handful of toasted seeds on top of the soup.

vegetable soup
Print Recipe
5 from 2 votes

Easy Vegetable Soup

super easy plant based soup
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Modern British
Servings: 2 people
Calories: 166kcal

Ingredients

  • 3 carrots
  • 3 leeks
  • 1 onion
  • 1 tbsp vegetable bouillon
  • 750 ml boiling water – depends on how much veg you add.

Method

  • Easy vegetable soup. use whatever vegetables you have in your cupboard or fridge. This version I had some leeks, carrots and an onion.
  • Start by putting a kettle of water to boil.
  • Chop all the vegetables into small pieces (the smaller the better gives a bigger surface area and will speed up the cooking time)
  • Put the chopped vegetables into a large pan and pour over the boiling water. Fill the pan until the vegetables are covered and then another inch (2.5cm) above that.
  • add a tablespoon of vegetable bouillon
  • Boil until the hardest vegetable is soft and then use a hand blender to blend into a soup.
  • while the vegetables are boiling dry toast the sun flower seeds until they start popping, then remove off the heat and put to one side
  • To serve serve, pour the soup into bowls and gently put a handful of seeds on top of the soup
  • serve immediately

Nutrition

Calories: 166kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.02g | Sodium: 1367mg | Potassium: 613mg | Fiber: 6g | Sugar: 12g | Vitamin A: 17513IU | Vitamin C: 25mg | Calcium: 122mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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