This easy Vegetable Soup recipe is packed with goodness and is perfect for the whole family!
For more simple soup recipes – check out this post.
If you are looking for a recipe that’s a great way to clear out the leftover vegetables in your fridge, this Vegetable Soup recipe is for you. Packed with a yummy assortment of vegetables, this soup is a tasty way to get some extra goodness into your entire family. You can make this recipe a day or two in advance (so it’s great if you are meal prepping) and it’s also freezer friendly too.
This recipe easily serves our entire family with a little leftover for lunch the next day. Alternatively you will also get four adult serves from this recipe. To help the kids enjoy this meal, I like to grate the vegetables finely (which also helps them to cook quicker) and then I sprinkle some grated cheese over the top of their soup and add a couple of buttery toast ‘soldiers’ for them to dunk into their bowl – which they LOVE to do!
Tips for Making this Family Friendly Vegetable Soup Recipe:
- You can omit/add or substitute vegetables to this recipe based on what you have in your fridge and pantry. This soup is also great with corn kernels, peas, broccoli or potato too.
- This soup is freezer friendly and can be stored for up to two months.
- For a ‘meatier’ option, you can add cooked shredded chicken or bacon to this recipe. Also you can add tinned beans to this recipe, we like it added with a 4 bean mix or kidney beans.
You can find more family friendly recipes in our ‘Family Dinners Made Easy‘ book – Also Available in a Thermomix Version.
Vegetable Soup Recipe
Ingredients
- 800 ml vegetable stock if cooking conventionally.
- 400 gram tin of crushed tomatoes
- 20 grams olive oil
- 2 garlic cloves crushed
- ½ onion finely chopped
- 1 small zucchini grated
- ½ red capsicum finely chopped
- 1 celery stalk finely chopped
- 1 carrot grated
- 1 cup green beans chopped into small pieces
- 1 tbsp of dried mixed herbs
- 1 tbsp of corn flour
- pinch salt and pepper
Instructions
- Add the olive oil to a frying pan along with the crushed garlic, onion and and celery and cook for 4 - 5 minutes or until the onion turns translucent.
- In a large saucepan, add the vegetable stock and place onto the stove on a medium heat. Add the cooked onion/garlic and celery pieces, crushed tomato, corn flour and stir well to combine.
- Add the beans, carrot, capsicum, zucchini and salt and pepper. Bring the mixture to the boil and then gently simmer for 10 minutes. If at this point you feel the soup is too 'thin' simply add an extra ½ cup - 1 cup of water.
- Transfer the soup to four serving bowls and serve with toasted bread pieces or grated cheese.
Notes
You can make this recipe a day in advance and it's also freezer friendly too. You can omit/add vegetables to this recipe based on your preferences.
Thermomix Vegetable Soup Recipe
Ingredients
- ½ brown onion
- 2 garlic cloves
- 20 grams extra virgin olive oil
- 1 small zucchini
- ½ red capsicum
- 1 stalk of celery
- 1 carrot
- 50 grams green beans
- 400 gram tin of crushed tomatoes
- 2 tbsp vegetable stock
- 700 grams water
- 1 tbsp dried mixed herbs
- 1 tbsp cornflour
Instructions
- Cut the onion into quarters and add the peeled garlic cloves to your Thermomix bowl.
- Roughly cut the zucchini, carrot, capsicum and celery into 3 cm pieces and add to your Thermomix bowl. With the MC on, blitz for 6 seconds on speed 4. If you want your veggies finer, blitz for a further 3 seconds on speed 4. Scrape down the sides of the bowl.
- Add the extra virgin olive oil and cook for 3 minutes, varoma temp, speed 2 MC on.
- Scrape down the sides of the bowl and add the crushed tomatoes, water, dried mixed herbs and cornflour. Cook for 10 minutes, 100 degrees, speed 2 REVERSE, MC on.
- Add the green beans which have been cut into 3cm pieces and cook for a further 5 minutes, 100 degrees, speed 1 REVERSE, MC on.
- Divide the soup into four bowls and serve.
Notes
Enjoy!
For more simple soup recipes – check out this post.
Wood Oven Pizza
Yum! I needed something for tonight’s dinner.