This Simple Veg Soup has become one of my absolute go-to recipes because it uses everyday ingredients and comes together with very little fuss. Even better, it makes enough to enjoy for easy lunches, quick midweek dinners, or to portion and store conveniently in the freezer for later.
Plus, it’s a clever and sustainable way to use up leftover vegetables, which not only reduces food waste but also saves money and time.
Why you’ll love this Simple Veg Soup
- Effortless comfort: A pot of soup on the hob means there’s always something wholesome and warming ready to go.
- Batch cook once, enjoy all week: This recipe makes 3 litres, giving you around 10 portions — perfect for meal prep or freezing.
- Zero waste, full flavour: Almost any vegetables can find a home in this soup, making it a great way to use what you already have.
- Perfect with a toastie: Pair with a melty cheese sandwich for the ultimate easy lunch.
- Great for on-the-go: Pour it into a thermos for school, work, or a chilly walk.
Soup for All Seasons
What I love most about this recipe is how easy it is to adapt. Swap parsnips for turnips, add a handful of greens at the end, stir in some lentils for extra protein, or spice it up with curry powder — it’s endlessly flexible.
Whether it’s tucked into a lunchbox in a thermos or ladled into a bowl beside a golden cheese toastie, this soup has a way of making any day feel a little warmer.
Simple Veg Soup
Equipment
Ingredients
- 2 tbsp oil
- 4 onions diced
- 2 leeks cleaned, diced
- 4 med carrots diced
- 3 parsnips diced
- 4 med potatoes diced
- 1.5 litres hot stock
- 2 bay leaf
- Salt and pepper to taste
Instructions
- Heat oil in a pot, soften onions.
- Add remaining ingredients, simmer 30 mins until veg is soft.
- Leave chunky or remove bay leaf + blend smooth.
- Store 3 days in the fridge or freeze for up to 3 months.
- Perfect in a thermos for school lunches.
