Vegetable soup: make an immune-boosting soup with whatever's in the fridge | Real Homes

Vegetable soup: make a tasty meal with what's in the fridge

Vegetable soup is warming, nutritious and allows you to use up whatever's left in the fridge – plus you can freeze it for future use

vegetable soup: veg in a pan
(Image credit: Getty Images)

The beauty of vegetable soup is that you can use whatever you have hanging around in the fridge to whip up a delicious and super nutritious meal with minimal effort. Whether you're working with half a courgette, some sad looking pieces of pepper, a couple of on-the-turn onions, or anything else, it's quite difficult to go wrong if you're liberal with the seasoning. And incase you're still not feeling confident, our vegetable soup recipe will talk you through the steps. 

A good veggie soup is a great way to dramatically increase your daily intake of vegetables, which is great news given that extra vitamins and minerals can only help us remain fighting fit. And as if that wasn't enough, it's also possible to batch freeze soup for a few months, which might be a good idea if you're concerned about being unable to cook should you fall unwell a few weeks down the line – though we hope that's not the case.

For more recipe ideas, head over to our food hub. We're also doing everything we can to keep you entertained during the coronavirus outbreak – you'll find recipe ideas, along with crafts and more inspiration over on our No place like home hub.

Vegetable soup recipe

Ingredients:

  • Vegetables – anything you have leftover. We'd particularly recommend onions, peppers, courgette and aubergine, butternut squash and sweet potato, broccoli, carrots, swede, parsnip, leek and potato. 
  • Olive oil, a drizzle
  • Water or vegetable stock,
  • Salt and pepper, for seasoning
  • Garlic
  • Optional: paprika, fresh herbs or pine nuts for seasoning

Method:

1. Start by chopping up your vegetables into small, bitesized chunks.

2. If you like the idea of a roasted vegetable soup (this may work best if you're working with peppers, courgettes, aubergines and the like) place on a large baking tray, drizzle with olive oil and season liberally. Then, roast at 180ºC for 20 to 25 minutes, or until suitably softened. 

Alternatively, place your chopped veg in a pan with a good glug of olive oil and plenty of seasoning and pan fry for 15 to 20 minutes, or until soft.

3. Whether you've roasted your veg, of softened it in a frying pan, it now needs to be placed into a saucepan with enough water, or vegetable stock, to cover all of the veg, at least. Remember, the more water or stock, the thinner your soup will be.

4. Cover and place on a medium heat for up to one hour. Feel free to add more water if it starts to boil a little low.

5. Once an hour's up, place your ingredients in a food processor and blend until smooth. You can either heat up your soup and enjoy straight away, or place in a freezer-sage container for up to two months.

What can I add to vegetable soup to make it taste better?

Concerned about your vegetable soup tasting a little bland? Consider the following tips to give it extra flavour:

  • Roast your vegetables rather than boiling. This will give them a greater depth of flavour and should also preserve more of the goodness.
  • Pack in plenty of garlic.
  • Be super liberal with the seasoning – we're talking plenty of salt and pepper.
  • Experiment with spices and fresh herbs – paprika is one of our favourites.
  • Try roasting pine nuts and serving on top of your soup – especially great for roasted butternut squash and sweet potato soups.

Looking for more recipe inspiration?