Vegetable Soup Recipe

Vegetable Soup

Tips and tricks to making a superb pot of Vegetable Soup

Vegetable soup is such a versatile and forgiving dish, not to mention very easy on your budget. Follow these tips for perfect results.

Vegetable Soup Recipe

Vegetable Soup

You don’t have to feel obliged to stick to a recipe when it comes to soup. You can turn almost any vegetable into delicious soup with just a few steps.

Here are a few tips to making the perfect pot of soup:

Brown and roast the vegetables

You want to add some colour to vegetables by either roasting them in the oven for 40 minutes, until golden, or browning them in a pot on the stove. This will not only add colour but contributes an intensified flavour.

Fresh herbs

Fresh herbs such as bay leaves, thyme and basil will add a fragrant aroma and taste to your dish far more than that of dried herbs and spices.


You want to use a stock that is not harsh in flavour and won’t mask the natural flavour of the vegetables used. If you don’t have homemade stock on hand, you can add 1 litre of water, 1 bay leaf, salt and peppercorns to your roasted vegetables instead. This will allow your vegetables to be the star of the show and not the flavour of a shop-bought soup mix.


To serve your soup you can garnish with a drizzle of fresh cream, or use green herbs like parsley or coriander to add a pop of colour. You can also make croutons from stale bread to add some crunch and texture.

If you need some inspiration for a hearty vegetable soup, try this recipe or use any vegetables you have in the fridge.

Vegetable Soup Recipe

5 from 3 votes
Recipe by Robyn Brittow Course: SoupsCuisine: GlobalDifficulty: Easy
Prep time


Cooking time




Total time




  • 4 4 carrots, chopped

  • 4 4 potatoes, chopped

  • 1/2 1/2 butternut, chopped

  • 1 1 onion, chopped

  • 1 1 pepper, chopped

  • 2 2 garlic cloves

  • 2 2 2bay leaves

  • 5 5 sprigs of thyme

  • A drizzle of olive oil

  • 2 2 litres of water

  • peppercorns

  • salt

  • parsley to serve

  • croutons to serve


  • In a pan, add the oil and brown the carrots, potatoes, butternut, onions, garlic and pepper. Season with the bay leaf, thyme, salt and peppercorns.
  • Once all the vegetables have taken on a beautiful brown colour you can add the water. Simmer the soup for 40 minutes.
  • When the vegetables are tender, you can blend the mix to a consistency you prefer.
  • Add the blended soup back to the pot and heat.
  • Serve with parsley and croutons.

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