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Tasty Vegetable Soup Made Easy

Vegetable soup is the perfect way to be well on the way to your 5 a day. It’s also a great way to use up any vegetables to save them from going to waste. Any basic vegetable soup recipe can be adapted according to what you have available.

Oh, and it’s also a cunning way to sneak in any vegetables the kids would usually turn their noses up at! Just make sure you blend the soup to smooth and they’ll be none the wiser 😉

vegetable soup in soup bowl with bread and soup maker

How To Make Homemade Vegetable Soup

When I make vegetable soup at home I rarely stick to the same ingredients – this is because I usually make vegetable soup when I have a variety of vegetables that I need to use up. 

A good base for vegetable soup is onion, garlic, carrots and potato – but really you can throw in whatever you want, celery is usually a good addition. The vegetable soup I made for this post only had these ingredients and it went down a treat;

Is Vegetable Soup Healthy?

It certainly is healthy. Most soups are healthy and vegetable soup is no exception. The amount and variety of vegetables in this soup ensures that you are consuming a range of nutrients and vitamins. Vegetable soup is also low in calories whilst still being full of fibre.

Vegetable Soup – Smooth vs Chunky

This really comes down to personal taste and preference. With vegetable soup I usually opt to blend it and get it nice and smooth (which is very easy to do in a soup maker!) As I mentioned at the beginning of this post, soup is a cunning way to increase and consume a wider variety of vegetables.

Having said that, chunky vegetable soup is equally tasty and serves a purpose if you like the texture and ‘chew’ of more solids in your soup. A happy medium could be to partially blend your soup, whether this is with a hand blender (if cooking in a pot), or by using the manual blend button on a soup maker having cooked it on the chunky setting.

One thing to note though, if you are making a chunky soup, make sure you use a flavoursome stock or be prepared to add more seasoning to stop it tasting too bland. 

vegetable soup ingredients

What Vegetables Should I Use And How Many?

As previously mentioned the best vegetable soup is using the ingredients you already have.

Follow these guidelines for making it;

  • Aim for a collective weight of around 800g to 900g (depending on the size of your pot/soup maker)
  • Chop the vegetables up fairly small, especially potatoes. No need to peel your veg, just give them a good scrub. The soup make will blend them up so smoothly you won’t notice the skin, yet still get all the benefits!
  • You can use vegetable stock or chicken stock. For maximum flavour go for a stock pot or fresh stock.
  • If the soup tastes bland, add your favourite seasoning – one of my current favourites are dried chilli flakes. 

What are your favourite ingredients to put in a vegetable soup? Let me know in the comments, or join us over at our soup maker Facebook group – it’s souper (!) friendly.

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Tasty Vegetable Soup

Tasty Vegetable Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 21 minutes
Total Time: 26 minutes

Vegetable soup is a popular classic that is both comforting and nutritious. Be on your way to 5 a day with a hearty vegetable soup!


  • 1 onion
  • 2 cloves garlic
  • 800g mixed vegetables*
  • 900ml vegetable stock
  • Seasoning


  1. Prepare the vegetables, peel those that need it, or give them a good scrub. Chop them up fairly small so that they cook through.
  2. Pour in the vegetable stock. I used 900ml for this recipe but this may vary depending on a) your soup maker and b) how many vegetables you add.
  3. Stir everything around to make sure no vegetables are stuck to the bottom of the soup maker.
  4. Set off on chunky or smooth.


*The beauty of vegetable soup is you can use what vegetables you have to hand. For this recipe I used carrots, celery, potatoes and parnsips. They totalled about 800g.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 792mgCarbohydrates: 19gFiber: 6gSugar: 8gProtein: 4g

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Thursday 6th of August 2020

Can I use already cooked left over veg? Or will it be too runny. Tyi

Katherine MacKenzie

Monday 27th of April 2020

Hi Just make my 1st veg soup in my compact Morphy Richards soup maker, I followed the instructions to the letter but the veg was still hard. Can you help. Kind regards

Liana Green

Tuesday 28th of April 2020

Hi Katherine - there could be a number of reasons (assuming your soup maker isn't faulty, which hopefully it isn't!)

Did you scale this recipe down to fit in a Compact Morphy Richards? It could be that you had too many vegetables in there and not enough stock/water to boil them soft enough. Or, how small did you chop the vegetables up? Some vegetables take longer to cook than others and so should be cut smaller. Did you use hot stock?

Hope that helps, if not, please feel free to ask!

June hay

Saturday 22nd of February 2020

What’s the best ingredient to thicken vegetable love all the recipes have made so many soups

Liana Green

Monday 24th of February 2020

Hi June - do you mean thicken a smooth or chunky soup? If chunky you can give it a quick pulse/blend at the end - it will thicken it up but still leave it with texture - if a smooth soup you can just add in extra ingredients at the beginning - you can check this post out for more tips

Janine Copley

Tuesday 28th of January 2020

Only just discovered your page when searching for recipes to make with my new ninja soup maker tried this one and it didn’t disappoint loved carrot and lentil too x

Liana Green

Wednesday 29th of January 2020

Thanks Janine, I'm happy to hear you're enjoying your soups!

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