Chunky Vegetable Soup

Chunky Vegetable Soup

You can make a chunky vegetable soup on the hob, in the oven, in a slow cooker or in a soup kettle.

Use whatever veg you fancy! In the recipe below I’ve given examples of veg that I regularly use but you can adjust quantities and swap ingredients in or out.

Free from: gluten, nut, oil, soya, wheat, yeast

This is a vegan recipe

Chunky Vegetable Soup
Veggies that require cooking (use whatever you like, some examples below):
  • 1 onion (finely chopped)
  • 2 celery sticks (finely chopped)
  • 2 carrots (chopped)
  • 1 handful potatoes (chopped, cm cubes)
  • 1/2 butternut squash (chopped, chunky)
  • 1 courgette (chopped, chunky)
  • a few handfuls mushrooms (chopped)
Ingredients that don’t require much cooking:
  • 3 plugs frozen spinach
  • 1 cup frozen kale
  • 1/2 cup frozen peas
  • 1/2 cup frozen or tinned sweetcorn
  • 1 tin beans or chickpeas (drained)
  • 1 tbsp tomato purée
To flavour:
  • 1/2 tsp each of garlic granules, onion granules and Italian seasoning
  • salt and pepper (to taste)
Cooking on the hob or in the oven:
  1. Add the onion, celery and the “to flavour” ingredients to a pan or oven proof dish and cover with water. 

    If cooking on the hob: bring to the boil then turn down the heat and simmer until everything is soft. Add more water if it dries out.

    If cooking in the oven: pop the dish in a preheated oven at 180C. Check and stir regularly and add more water if necessary.

  2. Add the carrot and potato and continue to cook until they too are cooked.

  3. Add softer veg plus more water: you want enough water to cover the veg, but only just. Continue to cook until all the veg is soft.

  4. Add the ingredients that don’t require much cooking. Allow frozen veg to defrost. 

  5. For a thicker soup use a hand blender to blitz the soup a little. Leave lots of chunky bits in there. Taste and adjust seasoning if necessary.

Cooking in a slow cooker or soup kettle:
  1. Chop the veg according to cooking time: hard veg such as onions and celery should be chopped finely; softer veg such as courgette and butternut squash should be left chunky; potatoes and carrots are somewhere in between.

  2. Add all the veg (that needs cooking) and the “to flavour” ingredients to the slow cooker or kettle (you may need to adjust quantities depending on the size of your cooker / kettle). Almost completely cover with water: some veg should be poking out a bit, you want the water level to be about an inch lower than the top of your veggie pile. 

  3. If using a slow cooker: set to high temperature, cover and cook for around 4 hours. After this time the soup will probably have thickened itself as some of the veg falls apart.

    Next add the ingredients that don’t require much cooking, pop the lid back on and allow the frozen ingredients to heat through. Season to taste.

  4. If using a soup kettle: set to chunky soup programme and start the kettle. When it finishes use the manual blend button to pulse the soup slightly to thicken it.

    Next add the ingredients that don’t require much cooking and allow them to heat through in the hot soup. Season to taste.