Mummy Lauretta

A family and lifestyle blog by a Mum to identical bilingual twin boys
Vegetable soup
English Food Recipes

My “Chuck it all in” Vegetable Soup

This soup is brilliant for using up veg that you have in the cupboard or fridge that may be starting to go past its best.  It’s also great because it means that the kids will have quite a lot of their ‘five a day’ in one meal and because it’s smooth they don’t act suspicious about what’s in it.  In fact whenever I make it they ever moan and quite often ask for seconds.

Veg Soup blog

This is the basic recipe and serves 2 adults and 2 children for two meals, but the beauty of this is that you can change it depending on what you have in the house and how many portions you want to make.

This time when I made it I added about half a head of broccoli I had left and half a pack of green beans.


1tbsp olive oil

1 onion

1 carrot

1 sweet potato

1 potato

1 courgette

2 cloves of garlic

1 tin chopped tomatoes

2 vegetable stock cubes

500ml boiling water

1 tbsp mixed herbs

100g brown rice spaghetti *optional*

Salt and pepper to taste


Peel and chop all the vegetables including the garlic.  Add the olive oil to a large saucepan and once heated add in the onion, carrot, garlic and courgette. Fry on a low heat for 10 minutes until they soften.  Add the potato, sweet potato, tinned tomatoes, stock cube, herbs, water and any other vegetables and leave to simmer with the lid on for at least 30 minutes.

Blitz the soup with a hand blender until smooth (or less if you like lumps) and then season to taste before breaking in the spaghetti and cook for another 10 minutes while stirring occasionally so it doesn’t stick to the bottom.

Serve with rye bread or any other bread.

Matteo loves focaccia.


This soup can be kept in the fridge for up to 5 days or in the freezer for up to 6 months.


If you’re not vegan or dairy intolerant, you can also add any left over Parmesan cheese rinds to the soup when you add the water but make sure you take them out if you are going to blitz it to smooth.


You don’t have to use gluten free pasta, you can use whatever pasta you like, for example stars or macaroni.

I hope you find this recipe easy and versatile.

If you like this soup, why not try these other two soup recipes:

Pumpkin Soup

Leek & Two Potato Soup

Thank you for reading

Laura x

Why not Pin this recipe for later?

Vegetable Soup


4 Comment

  1. Sounds awesome! Thanks for the recipe, I’ll have to try it soon! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

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