[Recipe] Vegetable Soup

How To Make Vegetable Soup

I'm very much a ''throw it all in and hope for the best" type of cook. I sort of follow recipes but always experiment and attempt to try out adaptations.  I recently had a whole load of vegetables that were about to become past their best and needed to use them up so I had a glance at a recipe online, took note of what I had, threw it all in a pot and kept my fingers crossed.  It was one of the best things I've ever made and has become much-requested in this house.

If you have ever followed any of my other recipes, you'll know that I don't do much measuring so everything is adaptable.  This recipe makes six to eight large portions and is ideal for lunch with a crusty loaf or as a starter for a main meal. 


  • 4-6 carrots
  • 2 sweet potatoes
  • 2 peppers (any colour)
  • 2 sticks of celery
  • 1 large leek
  • 6 smallish potatoes
  • 2 small onions (I used red onion)
  • ¼ celeriac
  • 1 litre of vegetable stock
  • turmeric
  • thyme
  • a big squirt of tomato puree
  • 1 can of chopped tomatoes


  1. Peel and chop the carrots, sweet potatoes, potatoes and celeriac into small cubes
  2. Cut the (de-seeded) peppers, celery, leek and onions into small pieces
  3. Add to a large pan with the vegetable stock, turmeric, thyme, tomato puree and can of chopped tomatoes
  4. Bring to the boil and then simmer for about an hour or until all the vegetables are soft, stirring occasionally
  5. Pour into a blender and blend until smooth
  6. Serve and enjoy!

This recipe is Slimming World friendly and stores in an airtight container in the fridge for a few days or in the freezer for three months. Do let me know how you get on and if you have any top tips for making soup.