Veggie Soup

Been going through the fridge and veg basket this morning and I found loads of scraps and bits & pieces left over from the week’s meals. I was just about to chop them up for the wormery and then I thought SOUP!

So here we go with a simple veggie soup (it was going to be 100% veggie but I used chicken stock as I’m out of veggie stock)


Half an onion
2 carrots
2 sticks of celery
Any vegetables you fancy (I used: broad beans, runner beans, swede, kale,  sweet potato, butternut squash, turnip, cauliflower)
0.5 litre veg (or chicken) stock
1 tin of chopped tomatoes (I used my homemade tomato sauce)
Herbs and/or bouquet garni
1 TBSP cooking oil (I used garlic flavoured olive oil)


  • Chop up the carrots, celery & onion fairly fine and sweat down in a pan with a tablespoon of oil
  • Chop the remaining veg as coarse as you fancy – 20mm (3/4″) is good if you want a chunky soup
  • Add the tomatoes, stock and herbs to the pan then add the vegetables. Bring the pan to a boil then turn down to a simmer
  • After 5 minutes have a quick taste and season with salt & pepper as needed
  • Cook until the veg is soft but not falling apart – 10 to 20 minutes depending on the chunk size
  • Remove the bouquet garni
  • Then either eat the soup or ladle it into containers for later.  I roughly blitzed one container of soup and kept the other chunky.
The ingredients
After sweating the Buttato mix (onion, carrot, celery) add the rest of the ingredients —-
— and boil, simmer, season.
The finished result. One roughly blitzed, one left chunky.