Vegetable soup

Vegetable soup

Vegetable soup

This delicious vegetable soup is simple, flavoursome and fast. It’s a great nutritious lunchbox soup and you can adjust it to use whatever you have in your fridge.

prep: 0:20

cook 0:20


  • 1 tbsp butter
  • 1 onion, diced

  • 2 cloves garlic

  • 3 carrots, peeled and sliced

  • 3 sticks celery, sliced

  • 1 swede, peeled and diced

  • 1 parsnip, peeled and diced

  • 1 zucchini, sliced

  • 2L of vegetable, beef or chicken stock

  • 1 tin of chopped tomatoes


  1. In a saucepan, melt the butter and add the onion and garlic. Saute until translucent.
  2. Add the celery, carrots and zucchini and fry for 5 minutes.
  3. Pour in the stock and tomatoes and bring to the boil.
  4. Check for seasoning and use salt and pepper if required.
  5. Simmer for 10-15 mins until the vegetables are cooked.


  • If you have little people in your household who are vegetable resistant you can puree this soup so they won’t know what they are eating. I like to give mine a mug of this soup with some bread and butter when they come home from school.
  • I like to add any fresh herbs I have on hand to this soup like oregano and basil. The longer you simmer it the better the flavour.
  • If you are really stuck for time, you can use a ready-cut bag of soup vegetables from the supermarket.
  • If you are looking for a more substantial soup, you can add soup pasta like orso into the pot but you may have to add additional water as the pasta will soak it up.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.
  • Use vegetable, beef or chicken stock.

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