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Top down view of frozen vegetable soup with chunks of veg in metal pot with ladle.
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Easy Frozen Vegetable Soup

This frozen vegetable soup is an easy, convenient and nutritious dish made without tomatoes, cream or flour. It consists of a handful of ingredients and uses a simple preparation method. Ready in under 20 minutes.
Course Lunch
Cuisine gluten free, vegetarian
Prep Time 3 minutes
Cook Time 14 minutes
Total Time 17 minutes
Servings 5 servings
Calories 150kcal
Author Monika Dabrowski

Equipment

  • Large pot
  • Immersion blender

Ingredients

  • 2 pounds frozen vegetables any
  • 4 cups vegetable stock hot
  • 1½ tablespoons lemon thyme or regular, leaves only, alternatively ⅔ tsp dried
  • 3 tablespoons fresh parsley finely chopped
  • ½ teaspoon paprika
  • ⅓ teaspoon onion powder
  • ⅓ teaspoon garlic powder
  • 1 tablespoon butter melted, or plant-based spread/olive oil
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Combine vegetables with stock: Place the vegetables in the pot. Add the thyme and hot stock.
  • Cook soup: Cover and bring the soup to the boil (over a high heat) then lower the heat to a simmer and cook for 5-10 minutes or until the vegetables are tender (be careful not to overcook them).
    TIP: Cooking time will depend on the size of your vegetables.
  • Add herbs: Stir in the paprika, onion and garlic granules, fresh parsley, butter and pepper to taste. Cook for another minute or so.
  • Thicken soup: Remove from the heat and using an immersion blender partly puree the vegetables.
    TIP: If your frozen vegetables were quite finely chopped to start with you can use a potato masher instead of the blender to thicken the soup.
  • Serve: Taste the soup and adjust the flavour, if needed, then serve.

Notes

  • Be careful not to overcook the vegetables. Cooking time depends on the size of your vegetables.
  • Use hot stock to speed up the cooking process.
  • Partly puree the soup using an immersion blender. This will thicken the soup and intensify the flavour.
  • This chunky frozen vegetable soup can be made ahead and refrigerated for up to 3 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 857mg | Potassium: 420mg | Fiber: 8g | Sugar: 2g | Vitamin A: 10084IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 2mg