Looking for a simple and hearty vegetable soup recipe? You've found it! This recipe is based on those I found in early Australian newspapers and is versatile and tasty.
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Ingredients
Apart from the veges you see pictured below, you'll also need: olive oil, bay leaves, vegemite, brown rice, vegetable stock, and salt and pepper. The ingredient quantities are listed in the recipe card at the end of this post.
TIP: This recipe is very versatile and you can easily swap out one vegetable for another. You should have about 5-6 cups of chopped vegetables in total.
How to make Vegetable Soup
Step-by-step instructions are in the recipe card at the bottom of this post. However, I'll run through the process quickly here, too.
Start by peeling the vegetables that need peeling and removing any tops or bottoms that require removal. Chop the vegetables into cubes of about 1.5cm by 1.5cm.
Next, heat the oil in a large saucepan. Over medium heat, add chopped onions and bay leaves and cook for 1 minute. Add the chopped tomato and cook for another 2 minutes, stirring occasionally. Add the remaining chopped vegetables and cook for another 2 minutes, stirring occasionally.
Now, add the vegemite, salt and pepper and rice and cook for another 1 minute, stirring occasionally. Add the stock and water and turn heat to high until the soup comes to the boil.
Simmer, uncovered, until the soup reduces by about ¼. Cover, and continue to simmer until vegetables are tender. This should take about half an hour in total.
Serving and storage
Add chopped parsley before serving, if desired, and serve warm or hot.
You can store leftovers, covered, in the fridge for 2 days. Store in an airtight container in the freezer for up to 3 months.
More vegetarian recipes
Looking for more vege recipes? Try these ones:
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Vegetable Soup Recipe
Equipment
- large saucepan or boiler with lid
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 bay leaves
- 1 tomato (or 6 cherry tomatoes)
- 2 medium potatoes
- 2 cauliflower florets
- 2 celery sticks
- 2 medium carrots
- 1 parsnip
- 1 small zucchini
- 1 teaspoon vegemite
- salt and pepper (to taste)
- ½ cup brown rice
- 4 cups vegetable stock (1 litre)
- 6 cups water
- 1 sprig parsley, chopped (optional)
Instructions
- Chop potatoes, cauliflower, celery, carrots, parsnip and zucchini into cubes (about 1.5cm x 1.5cm).
- Heat oil in large saucepan or boiler over medium heat. Add chopped onions and bay leaves and cook for 1 minute.
- Add chopped tomato and cook for another 2 minutes, stirring occasionally.
- Add the remaining chopped vegetables and cook for another 2 minutes, stirring occasionally.
- Add vegemite, salt and pepper and rice and cook for another 1 minute, stirring occasionally.
- Add the stock and water and turn heat to high until the soup comes to the boil. Simmer, uncovered, until the soup reduces by about ¼. Cover, and continue to simmer until vegetables are tender – about half an hour in total. Add chopped parsley, if desired.
Notes
- This recipe is very versatile – you can change up the veges you use. You should have about 5-6 cups of chopped veges in total.
- Taste the soup before serving and add more salt or pepper if necessary.
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