Skip to main content Search

Vegetable soup
4.7 814 ratings
Prep. 15 min
Total 35 min
6 portions
Sign up for free

Ingredients

  • potatoes cut into pieces (3 cm)
    300 g
  • fresh tomato cut into halves
    1
  • brown onion cut into halves
    80 g
  • garlic clove
    1
  • mixed vegetables (e.g. carrots, turnip, leek), cut into pieces
    400 g
  • fresh parsley leaves only
    2 sprigs
  • Vegetable stock paste (see Tips)
    1 tbsp
  • ground black pepper to taste
    ½ tsp
  • water
    600 g
  • butter or olive oil
    20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 184.6 mg
Protein 2.4 g
Calories 385.5 kJ / 91.8 kcal
Fat 3.5 g
Fibre 3.7 g
Saturated Fat 0.6 g
Carbohydrates 10.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand
Your Cookidoo® Souper Star 10 Recipes
Australia and New Zealand

You might also like...

Show all

Creamy scallop soup with chorizo

4.2(22)

30 min

Tom kha gai (Thai chicken coconut soup)

4.4(320)

30 min

Jerusalem artichoke soup with cheese shards

4.5(30)

1 h 10 min

Broccoli soup with sage oil

4.3(151)

30 min

Tomato soup with ham and cheese wands

4.3(76)

1 h 20 min

Sourdough soup (White borscht)

4.5(10)

96 h 30 min

Versatile smooth soup

4.5(23)

45 min

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

4.7(11)

15 min

Steamed white fish with chermoula and mulligatawny soup

4.5(2)

1 h

Express pho soup with spiralized daikon (Thermomix® Spiralizer, TM5)

4.0(2)

50 min

Turmeric chicken bone broth

5.0(10)

6 h 10 min

Express pho soup with spiralized daikon (Thermomix® Spiralizer, using modes)

4.5(4)

50 min

 Show all