Chunky Vegetable Soup

Really easy, great for using up leftover vegetables.

Preparation Time

Cook Time





Step 1:

  • Chop up the onions and garlic (use a garlic press if you have one but if not you can just crush and/or chop the garlic.)
  • Step 2:

  • Step 3:

  • add a little bit of oil to the bottom of a large saucepan, and add the onions and garlic. Put the lid on, and cook on a medium heat, stirring occasionally.
  • Step 4:

  • Step 5:

  • meanwhile, chop up the rest of the vegetables into quite small chunks.
  • Step 6:

  • Step 7:

  • once the onions are translucent, add the rest of the vegetables to the pan and replace the lid. Stir occasionally, until the vegetables are soft.
  • Step 8:

  • Step 9:

  • boil the kettle and make some stock. I used about 1 litre. Pour it into the pan until it covers the vegetables.
  • Step 10:

  • Step 11:

  • add two teaspoons of tomato puree, and add salt and pepper. Give it a good stir to mix everything together, and then put the lid on.
  • Step 12:

  • Step 13:

  • bring to the boil, and then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it – it depends on how soft you want the vegetables to be.)
  • Step 14:

  • Step 15:

  • taste, and add and more salt and pepper if you need to.
  • Step 16:

  • Step 17:

  • you’re done! I made about 4 servings with the ingredients listed, but you could easily double the quantities to make more if you want to.
  • Step 18:

  • you can put the rest of the portions into tupperware containers and freeze them for later.