Although the weather may not be at its best, it doesn’t mean we can’t add a burst of colour to our dining table. This delightful vegetable soup with potatoes is the ideal choice for that! It’s straightforward to make and brimming with nourishing, flavoursome ingredients. What more is there to ask for?
If you’re looking to up your vegetable intake but aren’t sure where to begin, this recipe is a great starting point. You can rustle up this soup in almost no time, following just a few easy steps and using your preferred ingredients. What I love most is the flexibility in choosing vegetables. Most will fit in perfectly, making this an excellent recipe for a fridge clear-out. Not only is it a healthy and nourishing meal, but it's also a simple way to cut down on food waste. 🙂
Vegetable soup with potatoes - ingredients
- Vegetable broth - as the base of the soup, I recommend opting for a high-quality broth, preferably homemade. I understand that not everyone has time for this, but luckily, there are ready-made broths available that are packed with quality ingredients. Let's focus on those.
- Vegetables - you have complete freedom here, just take the cooking times into account. Root vegetables like carrots, parsnips, sweet potatoes, and celery take longer to cook than, say, broccoli, cauliflower, asparagus, or spinach leaves. So, add the more tender veggies towards the end, when the others are nearly done.
- Additions - I’m partial to adding small pasta like tiny shells or stars. Alternatively, you can throw in a handful of cooked groats or brown rice.
- Spices - I've kept it simple with just the essentials – allspice, bay leaf, black pepper, and salt to taste. However, feel free to experiment with others like oregano, basil, or herbes de Provence.
Just below, you’ll find a few more recipes for easy-to-make soups, each packed with an abundance of vegetables:
- Creamy courgette soup with potatoes
- Easy green pea soup | healthy and gluten-free
- Mushroom soup with eggs and beans (gluten-free, dairy-free)
- Butternut squash soup | Vegan
Vegetable soup with potatoes - vegan
Ingredients
- 1 onion
- 1 large carrot
- 2 medium potatoes
- 2 celery stalks
- handful of green peas (frozen)
- handful of baby tomatoes
- 1 l vegetable broth
- 1 tbsp oil
- 3 allspice
- 2 bay leaves
- parsley (chopped)
- black pepper to taste
- salt to taste
Instructions
- First, prepare your vegetables. Peel the carrots and potatoes, chopping them into smaller pieces. Slice the celery stalks and halve the baby tomatoes.
- In a large pot, heat the oil, then add the finely chopped onion. Fry gently over low heat until the onion becomes translucent and soft. Next, add the sliced carrots and potatoes, increasing to medium heat until the vegetables begin to soften.
- Pour in the broth, and add the allspice, bay leaf, salt, and black pepper. Let it simmer gently for about 5 minutes. Then, stir in the sliced celery, baby tomatoes, a handful of frozen peas, and the pasta. Continue cooking until all the vegetables are tender, which should take about 5-8 minutes. To finish, sprinkle in the chopped parsley. Serve and enjoy your meal!
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