Making soup is so easy (and delicious) to make and is really versatile if you have leftover veg wilting in the fridge or freezer. For a general soup recipe, follow these tips.
How to make soup:
- To make a chunky soup, simply simmer ingredients in stock of choice and serve without mashing or blending (or blend a cupful in a blender separately and add back in if you want a mixture of textures).
- For a smooth vegetable soup, such as parsnip, peel and dice vegetables into about 2cm cubes.
- Put in a pan and add enough milk, or stock, depending on recipe, to almost cover vegetables. Bring to boil, then cover and gently simmer until vegetables are soft and starting to break apart.
- To puree soup, either whiz in batches in a jug blender, or use a hand blender and blend ingredients in pan. The soup should be smooth and just thick enough to coat back of a wooden spoon. Season parsnip soup with grated nutmeg to serve.
17 of our favourite vegetarian soup recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
