Any vegetable soup

This simple recipe works with almost any vegetable such as squash, pumpkin, cauliflower, courgette or broccoli. Reduce your food waste and rustle up a delicious, warming homemade soup.

2 ratings

65 minutes
Serves 6
2 of 5 a day

Nutrition: Per serving

Kcal112
Fat4.7g
Salt0.05g
Sugar7.2g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

A simple soup recipe that’s great in autumn and winter. Cooking with children? Use these child-friendly instructions, which use pumpkin as the main ingredient.

Ingredients

1 large vegetable (like squash, pumpkin, cauliflower, courgette, broccoli) or around 750g of any vegetable
2 tablespoons olive oil
1 tablespoon dried oregano (or other herbs or spices)
1 onion, chopped
600ml low-salt vegetable stock
Freshly ground black pepper (for seasoning)

Method

Preheat the oven to 200°C
Cut the vegetables into large chunks and place on an oven tray.
Drizzle olive oil over them and sprinkle herb or spices. Put the tray in the oven for 40 minutes (if squash or pumpkin), or around 20 minutes or longer for other vegetables. You want them soft but not burnt.
When the vegetables are soft, take them out of the oven and let them cool a little.
Heat the oil in a large saucepan and add the onion. Cook on a low heat until it becomes translucent – around 10 minutes.
Add the cooked vegetable to the saucepan and stir. Then add the stock and cook or 10 more minutes. Season with black pepper.
Blend the soup using a hand blender or tip the soup into a food processor.

SERVING SUGGESTION:

Serve with a slice of bread of toast. For a creamier texture, stir through some natural yoghurt at the end.