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Bowl of vegetable soup with a piece of multigrain bread in it. Bowl is sitting on a wooden board.
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5 from 3 votes

Vegetable Soup Recipe

This family friendly Vegetable Soup recipe feeds a crowd and is great for all ages. It's freezer friendly and Thermomix instructions are also included.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dinner
Cuisine: Australian
Keyword: Food for Kids, Freezer Friendly, Soups
Servings: 4 adults
Calories: 896kcal

Equipment

  • Large Saucepan
  • Thermomix if using

Ingredients

  • 800 mls vegetable stock if cooking conventionally. 800 grams
  • 400 gram tin of crushed tomatoes
  • 20 grams olive oil
  • 2 garlic cloves crushed
  • 50 grams onion (approximately ½) finely chopped
  • 100 grams zucchini 1 zucchini - grated.
  • 100 grams red capsicum approximately ½ - finely chopped.
  • 1 celery stalk finely chopped
  • 50 grams carrot approximately 1 carry -grated
  • 1 cup green beans chopped into small pieces
  • 1 tablespoon dried mixed herbs
  • 1 tablespoon 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.

Thermomix 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. Mix for 6 seconds, speed 4. For more finely grated vegetables, mix for a further 3 seconds, speed 4. Scrape down the sides of the bowl.
  • Add the extra virgin olive oil and cook for 3 minutes, varoma, speed 2.
  • 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.
  • Add the green beans which have been cut into 3cm pieces and cook for a further 5 minutes, 100 degrees, speed 1 REVERSE.
  • Divide the soup into four bowls and serve.

Notes

  • 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.

Nutrition

Serving: 0g | Calories: 896kcal | Carbohydrates: 198g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1060mg | Potassium: 6776mg | Fiber: 67g | Sugar: 134g | Vitamin A: 96140IU | Vitamin C: 3827mg | Calcium: 287mg | Iron: 15mg