Simple Chunky Vegetable Soup
This chunky vegetable soup is made using fresh herbs for added flavour as well as frozen vegetables so it’s super speedy and simple to put together. Made using a handful of ingredients and ready in as little as 10 minutes!
Servings 4 servings
Calories 132kcal
Ingredients
- 1.1 pounds frozen vegetables any, coarsely or finely chopped
- 3⅓ cups vegetable stock hot, made using 1½ stock cubes
- 2 tablespoons fresh parsley finely chopped, avoid tough stalks
- 1 tablespoon fresh dill finely chopped, avoid tough stalks
- 1 tablespoon butter melted, or plant-based spread/olive oil
- ¼ teaspoon onion granules
- ⅕ teaspoon garlic granules
- 1½ tablespoons cornstarch/UK cornflour
- 2 tablespoons hot water
- 1 teaspoon tamarind paste or to taste
- Sea salt and pepper to taste
Instructions
- Place the vegetables in the pot.Pour in the stock, cover and bring to the boil then lower the heat to a simmer and cook for 4-5 minutes (or until the vegetables are tender but be careful not to overcook them).
- While the vegetables are cooking prepare the herb mixture. In a small bowl combine the dill and parsley with the onion and garlic granules, melted butter and a pinch of salt. Stir thoroughly smashing the mixture with the back of the spoon (or do this using a pestle and mortar).
- Stir the herb mixture into the soup.
- Dissolve the cornflour in 2 tablespoons of hot water and add into the soup. Stir thoroughly and cook for another minute or so.
- Remove from the heat, stir in the tamarind paste, adjust the seasoning as needed, garnish with freshly chopped chives and serve.
Notes
- Be careful not to overcook the vegetables.
- Use hot stock to speed up the cooking process.
- I only used a small amount of cornstarch to thicken my soup, but you can increase this amount for a thicker consistency. You can also add a few tablespoonfuls of cooked lentils, quinoa, barley or pasta (such as pasta shells or vermicelli) to add more substance to this soup.
- This frozen vegetable soup can be made ahead and refrigerated for up to 3 days.
- Serve with plain or garlic bread or, for a non-vegetarian meal idea, with leftover rotisserie chicken or fried sausage.
- Tamarind paste can be replaced by vegetarian Worcestershire sauce, tomato puree, balsamic vinegar or another strong savoury ingredient.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 886mg | Potassium: 292mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7038IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 1mg