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!
See also easy vegetable rice soup!
This chunky vegetable soup can be made with any vegetables so it’s extremely versatile and convenient. I chose to use frozen vegetables, which drastically reduced preparation time. This soup does not require peeling, chopping (apart from chopping the herbs) or sauteing the vegetables. It’s light, delicious and ready in minutes!
Good to know
Frozen vegetables are (in most cases) just as nutritious as fresh produce sold in supermarkets, and in some cases may be even better as they tend to be frozen ‘at their peak ripeness’. While they may not be the best choice for fresh salads they are perfect for soups!
Chunky vegetable soup ingredients and substitutions
- Frozen vegetables: Use your favourite. The vegetable mixture I used was quite finely chopped, but you can use larger vegetable pieces if you prefer. Just keep in mind that this will affect cooking time.
- Stock: I used vegetable stock (from 1.5 stock cubes), but chicken stock will work well too if you don’t need this soup to be vegetarian. Alternatively use homemade fresh vegetable stock.
- Herbs: I used dill, parsley and chives, but tarragon or thai basil will work well, too (on their own or in combination with parsley and chives).
- Butter: You can use plant-based spread or olive oil instead.
- Garlic and onion granules: These add lots of depth of flavour.
- Tamarind paste: You can use a little (vegetarian) Worcestershire sauce, balsamic vinegar, tomato puree or another strong, savoury ingredient instead. Start with one teaspoonful and add more to taste if needed.
- Cornstarch/UK cornflour: Used to thicken the soup.
Can I use fresh vegetables instead of frozen
Yes, you can. I recommend chopping them into similar size pieces so they cook evenly. If using onion sautee it with a little oil first and then add the remaining vegetables and stock.
Use any combination of vegetables. Their peeled weight should be approx. 500 g/1.1 lb.
Can I use dried herbs instead of fresh
I do not recommend using dried herbs in this chunky vegetable soup recipe. Because this is such a simple soup the herbs play an important role in adding freshness and a flavour boost. Dried herbs would simply not work as well.
Top tip
For maximum flavour chop the herbs as finely as possible.
Step-by-step recipe instructions
1.Place the vegetables in the pot.
2. 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).
3. 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).
4. Stir the herb mixture into the soup.
5. Dissolve the cornflour in 2 tablespoons of hot water and add into the soup. Stir thoroughly and cook for another minute or so.
6. Remove from the heat, stir in the tamarind paste, adjust the seasoning as needed, garnish with freshly chopped chives and serve.
Serving suggestions
This frozen vegetable soup is delicious on its own, with garlic bread, sun dried tomato bread or homemade breadsticks. For a non-vegetarian meal idea you can also serve it with leftover rotisserie chicken or fried sausage.
How to thicken vegetable soup
I used a little cornstarch and water but there are other ways of thickening this simple vegetable soup. For example, you could add a few tablespoonfuls of cooked lentils, quinoa, pearl barley, couscous or canned beans (use a small variety such as cannellini or flageolet). Adding a little cooked pasta (such as pasta shells or vermicelli) will also give this soup more substance.
Top tip
You may need to add a little more stock and herbs if you decide to use these ingredients.
Top tips
- 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.
- This frozen vegetable soup can be made ahead and refrigerated for up to 3 days.
Can I freeze this soup
Yes, you can! Despite being made with frozen vegetables it is perfectly ok to freeze this soup. Defrost overnight in the fridge and reheat in the microwave or on the stove top.
Related recipes
- Simple Chunky Leek and Potato Soup
- Red Cabbage Winter Vegetable Soup
- Beet Greens Vegetable Soup
- Polish Kohlrabi Soup (Zupa z Kalarepy)
- Chunky Leek and Cauliflower Soup
Keep in touch!
If you make this chunky vegetable soup I’d love to know how it turned out for you. What vegetables did you use? Let me know in the comments below, thanks!
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Recipe
Simple Chunky Vegetable Soup
Ingredients
- 1.1 pounds (500 g) frozen vegetables any, coarsely or finely chopped
- 3⅓ cups (800 ml) 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Teresa says
I didn't have the fresh herbs so omitted, and used Worcestershire sauce, and it turned out quite tasty. Fast and easy on a day I'm not feeling well. Thanks!
Monika says
Thanks very much for your feedback, Teresa:)