top of page

The 'works with any veg' soup recipe!

This year I've made all sorts of soups - brilliant when it has been so cold and wet in January and February, and I've found a recipe that I just adapt to what I've got in the cupboard and fridge (or freezer), often the veg that needs using up. The vegetables provide lots of nutrients and fibre, and the beans provide some protein. There is a bit of spice in there and you can also play around with the flavours and or spices that you use too.


  • 1 tbsp light olive oil

  • 1 onion chopped

  • All the veg you want to use peeled and roughly chopped (regulars here are celery, squash, carrots, leek, spinach, courgette, cauliflower, brocolli, cabbage...)

  • 1 garlic clove finely chopped or crushed

  • 1 - 1.5 litre of vegetable stock (I use veg bouillon dissolved in water) depending on the volume of veg and also how 'liquidy' you want the soup

  • 400g can of any bean / lentil - chickpea, butter bean, borlotti, cannellini etc

  • 2 tsp (or however much you want of) curry powder or other spices


  • Heat the oil in a large pan

  • Cook the onions for a few minutes until soften and become translucent

  • Add the vegetables, curry powder (or spices) and garlic and cook for a further few minutes

  • Add the stock, bring to the boil and then turn down the heat and simmer for about 10-15 mins until all the veg has softened

  • Drain and rinse the beans and add to the vegetable mixture, and ensure they're heated through

  • Take off the heat and blend the soup

  • Serve and enjoy!

21 views0 comments


bottom of page