Vegetable soup

Vegetable soup (cream of vegetable soup): a blend of vegetables puréed into a smooth, velvety soup. Waste-free, comforting and light, it is the best way to get your vegetables in of an evening.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 120 kcal · 2 g protein · 17 g carbohydrate · 4 g fat

Ingredients

• 600 g mixed vegetables (carrot, courgette, leek…)
• 1 potato
• 1 onion
• 1 vegetable stock cube
• 1 tbsp olive oil

Method

1. Soften the onion in the oil, then add the chopped vegetables.
2. Cover with stock and simmer for 20 minutes.
3. Blend until smooth.
4. Adjust the seasoning and consistency with a little extra stock.

Nutritional benefits

Once blended, the vegetables keep all their fibre (unlike a juice), giving a filling soup that is very low in calories. It is the ideal choice for a light dinner and the best way to use up the vegetables in your fridge. Gluten-free.

Variations and substitutions

• With a touch of coconut milk.
• Topped with seeds or wholemeal croutons.
• Spiced with curry powder or turmeric.
• With red lentils for extra protein.

Storage and making ahead

Keeps for 3 days in the fridge and freezes perfectly. Ideal for batch cooking.

💡 Good to know

Keep a potato in the mix: it binds the soup and makes it creamy without needing any cream.

Read more

Discover more vegetarian recipes · healthy & balanced recipes · slimming recipes · gluten-free recipes.

Foods in this recipe: carrot · courgette · leek · potato · onion.

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