Best Vegetable Soup Recipe
A thick, warming, flavoursome smooth vegetable soup recipe. Best made with roasted vegetables for an incredibly rich depth of flavour.
Servings: 10
Calories per serving: 187.1kcal
Key equipment
- large roasting tin
- sharp vegetable knife
- chopping board
- Oven
- large saucepan(s)
- wooden/silicone spoon
- blender
Ingredients
- 1 medium butternut squash peeled, deseeded & cubed
- 2 medium onions peeled & quartered
- 3 cloves garlic peeled
- 1 large leek washed, trimmed & sliced
- 2 carrots peeled, trimmed & sliced
- ½ medium head broccoli cut into pieces
- 1 pepper (red or yellow) deseeded & quartered
- handful brussel sprouts (6 to 8) washed & trimmed
- 100 g baby corn (approx)
- handful mushrooms washed
- 1 courgette (zucchini)
- 5 tbsp olive oil
- 2 sticks celery trimmed & sliced
- 1 large potato (baking potato size) peeled and cubed
- 3 tbsp tomato puree
- 750 ml vegetable stock with stock cubes/bouillon - Approx volume
- 2 tsp dried oregano or handful fresh
- 2 tsp dried basil
- handful fresh parsley
- 1 tbsp honey/maple syrup
- salt & pepper to taste
- boiling water to de-thicken to preference
Instructions
Roasted Vegetables
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Prepare and chop your vegetables (not including the potato & celery) and place in a large roasting tin. Season with salt and pepper and add about 3 tablespoons olive oil, mixing through the vegetables.
- Roast the vegetables in the oven for 45 minutes to an hour until soft and golden, turning frequently to evenly roast and prevent burning.
Soup
- Whilst roasting, prepare the potatoes and celery (clean, peel and chop).
- Heat the remaining oil in a large saucepan and lightly fry-off the celery to soften.
- Add the roasted vegetables to the pan. Add and stir through the tomato puree. Cook for 3 to 4 minutes.
- Add the vegetable stock, potato, herbs and honey/maple syrup and bring to the boil, stirring frequently.
- Turn down the heat to a low simmer and allow to cook for a further 30 to 40 minutes, stirring from time to time.
- Take the pan off the heat when done and allow to cool slightly in preparation for liquidising.
- Liquidise the soup a little at a time in a blender and return to a clean pan or large container. Once complete, stir all the blended soup together thoroughly.
- Taste and add any additional seasoning for preference. Add additional boiling water if the soup is too thick for you.
- Heat through thoroughly before serving with bread and an optional sprinkling of grated cheese.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. The vegetables suggested are what I have used at home. You can use any vegetables that you prefer (although I would avoid too much veg from the cabbage family or too many leaves). The soup can also be made with left-over cooked vegetables (without further roasting them).
Nutrition
Calories: 187.1kcal | Carbohydrates: 29.4g | Protein: 3.9g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 336.5mg | Potassium: 755mg | Fiber: 4.8g | Sugar: 8.5g | Vitamin A: 11013.4IU | Vitamin C: 68.7mg | Calcium: 88.3mg | Iron: 2mg
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