Vegetable soup recipes can be as easy as stirring a pot – in fact that’s mostly what making soup is all about – stirring the pot!
Soups can be made from virtually anything edible, but sticking to organic vegetables means you’re guaranteed a full dose of healthy vitamins and minerals.
Vegetable soup recipes are great for using excess crops… yes they do happen sometimes! At the end of summer you may have a whole row of celery left, and it won’t last very long in wet weather. Pull it and make soup with it!
Be flexible with your vegetable soup recipes. Add a little spice or a handful of mixed herbs to enhance the flavour of your garden vegetables.
One of the best herbs to add to soups ( and stews and casseroles ) is lovage. It tastes slightly like celery so don’t use it if you can’t stand the taste of celery, but otherwise it’s a great herb for flavouring vegetable soup recipes.
Growing it yourself is easy. It will come back year after year in ideal conditions. Find out how to grow lovage in this quick download.
Find it on the herb books page
Start off most vegetable soup recipes by preparing the vegetables and covering with water. If you prefer a meaty taste, use a beef or chicken stock instead of water.
Simmer the vegetables until cooked and it’s ready to eat! If you want a thick soup, drain the water or stock into a jug and blend the vegetables or push through a sieve if you haven’t got a blender. Return the vegetables to the pan, add a little of the reserved water or stock and stir over a low heat until hot. Add more water if necessary, a little at a time.
A bunch of chopped mixed herbs will make your vegetable soup recipe attractive to even the fussiest eater!
Here’s a basic vegetable soup recipe you can enjoy throughout the year. And with a little bit of planning, I may be able to post a few more delicious soups tomorrow 🙂
BASIC VEGETABLE SOUP RECIPE
8 oz.(200g) potatoes
8 oz.(200g) carrots
1 small onion
1½ oz. (40g) butter
1 pint (450mls) milk
1 vegetable stock cube
small amount of grated cheese
1. Peel and slice the potatoes, carrots and onion.
2. Melt the butter in a large heavy pan and fry the onion gently until golden brown.
3. Add the milk, potatoes, carrots, stock cube and seasoning. Bring to the boil and simmer for half an hour.
4. Sieve or liquidise the soup, then reheat gently and serve with a little grated cheese sprinkled on top.