Any Veg Creamy Soup - aka The Only Soup Recipe You Ever Need! 

Well, that title may not appeal to everyone, but for me it is largely true. This is one of two soup recipe I ever use! The other is my 'using up a glut of tomatoes' soup! Using basic quantities, you can make a creamy soup, using whatever vegetables you have to hand. It doesn't matter what you put in, so long as the overall weight to fluid ratio is about right. It doesn't really matter if you use slightly more or less vegetables to fluid, as it just means your overall soup will be thicker or thinner, which is largely down to personal taste anyway. It freezes well, so you can make up a cauldron full and have some on hand for lazy days.


  • 16oz diced vegetables (It doesn't matter how much of each, or what selection you use) I use potato, sweet potato, leek, onion, cauliflower, parsnip and brocolli. Generally speaking, the more parsnip use put in the sweeter it will be; the more potato and cauliflower the creamier it will be. I like to have a good variety if I have it. This is especially useful for using up all those veg that are starting to get a bit rubbery in the bottom of the store :-)

  • 2 pints of vegetable stock

  • 1/2 tsp dried oregano

  • 1/2 tsp dried sage

  • Olive Oil

  • If you want to make it interesting you could also add curry powder or seasoning of your choice for variation! When we are under the weather and want a germ busting soup we add extra garlic and green thai curry paste! 


Make sure you weigh the diced vegetables, not the natural weight and remember that the smaller you dice, the quicker your vegetables will cook.


Put the vegetables into a large saucepan and add enough olive oil to  lightly coat the vegetables (usually a couple of tablespoons). Turn up the heat and sear the vegetables without burning. Once all the vegetables are coated and have had a go at the bottom of the pan, add the boiling stock water. Add the herbs. Give the pan a stir and bring to the boil, then simmer with the lid on until the vegetables are cooked through.

Pour the vegetables and the cooking liquid into a blender and blitz until smooth. Return to the pan and reheat if necessary. This can be cooked in advance and left in the pan for re-heating later.


Serve with bread or oatcakes.


If you make too much then leave it to cool and freeze.