Vegetable Soup

vegetable soup

This is a quick and easy soup using whatever vegetables you have in the fridge.

Simply chop the vegetables into small pieces and just cover with boiling water, add a tablespoon of vegetable bouillon and cook until the vegetables until tender.

Use a hand blender to blend the vegetables into a soup. Adjust the seasoning and serve with crusty bread.

The amounts used are up to you, I usually choose a large saucepan, fill it with various chopped vegetables until halfway and then fill with boiling water so the water comes just above the vegetables.

and if you really need a recipe here’s one to match the photos

vegetable soup
Print Recipe
5 from 1 vote

Vegetable soup

left over vegetables turned into a delicious fat free soup
Prep Time10 mins
Cook Time15 mins
blending5 mins
Total Time30 mins
Course: first course, Main Course, supper
Cuisine: Modern British
Servings: 4 people
Calories: 60kcal

Ingredients

  • 1 large leek
  • 3 carrots
  • 100 g broccoli tenderstem
  • 1 tbsp vegetable stock powder
  • 1 red chilli – Optional
  • 1 litre boiling water – enough to just cover the vegetables in the pan

Method

  • Put the kettle on to boil
  • chop all the vegetables into small pieces and place in a large saucepan, the saucepan should be big enough so the vegetables only fill the pan halfway (stops any water boiling over later)
  • add a tablespoon of vegetable stock
  • add an optional chopped red chilli if you like the soup to be spicy.
  • pour over the boiling water until the vegetables are just covered and cook until the vegetables are tender.
  • Take off the heat and use a hand blender to blend all the vegetables unto a thick soup.
  • taste and adjust the seasoning.
  • To serve I sprinkled some toasted sesame seeds I have left over on to the soup.

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 682mg | Potassium: 223mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8562IU | Vitamin C: 44mg | Calcium: 47mg | Iron: 1mg

(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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