Made with store cupboard staples and vegetable leftovers this hearty chunky vegetable soup is a warming, easy meal with a delicious combination of flavours.

This vegetable soup is so quick, simple and wholesome. It’s the perfect soup for chilly days, made in one pan and full of delicious flavours!  Simply chop a few vegetables, let it bubble gently and in around half an hour you’ve got soup for you, soup for someone else and leftover soup for later!

I don’t mind a tin of soup – they’re a invaluable standby when you can’t be arsed and want something that warms you from the inside out.

But there’s something about homemade soup.  You know exactly what’s going in it and can control how much of a particular flavour you want.  Soups are also largely forgiving when substituting ingredients for things you have or things you don’t like.

What Vegetables Should I Add to Vegetable Soup?

You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s what I used;

• 1 large sweet potato – peeled
• 1 large carrot – peeled or scrubbed if skin not too gnarly!
• 2 parsnips – peeled
• 2 sticks celery – washed
• 1 red onion – peeled and finely diced

You’ll want to cut the vegetables to roughly all the same size as well as being just a bit smaller than bite sized.  When you’re taking a mouthful of soup you want a variety of veggies on your spoon for real flavour burst.  Smaller vegetables cook quicker too.

This is one of those recipes that’s more of a guide than a ‘must adhere to’ formula.  If there’s a particular vegetable you absolutely don’t like, swap it for one you do, or what you have to hand.

How to make easy and healthy homemade soup:

Heat a little butter and oil in a large saucepan.  The butter is for flavour, the oil stops the butter from burning.

Add all the chopped veggies and cook over a medium heat for a few minutes, stirring from time to time until just starting to caramelise.

Add the garlic and thyme – fresh if you have it, dried if you don’t – and cook for 1-2 minutes until fragrant.

Stir in the vegetable stock, soy sauce and tomato passata and leave to bubble gently for around 30 minutes, stirring occasionally.

Taste and season.

What goes well with this easy soup recipe?

I absolutely recommend some home made bread with this vegetable soup …

• Simple White Bread
• Kombucha Bread
• Emergency No-knead Bread – which can actually be made and baked while the soup is bubbling away!
• Herbed Beer Bread
• Rye Bread
• Tear and Share Bread Rolls
• Pumpkin Dinner Rolls

Looking for even more vegan soup recipes?  Try these:

Roasted Pumpkin Soup

White Bean Soup with Leeks and Pesto

Leek and Potato Soup with Crispy Vegan Bacon

Creamy Broccoli Soup with Toasted Cheese Sandwiches

Easy Minestrone Soup

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