This creamy vegetable soup is one of those simple recipes that always works. It’s naturally comforting, lightly sweet from pumpkin and carrots, and perfect for batch cooking. I make it smooth with a hand blender and it freezes beautifully, so you can always have an easy meal ready.
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Ingredients (serves 6)
- 450 g potatoes
- 170 g frozen leeks
- 250 g carrots
- 480 g zucchini
- 170 g onion
- 340 g pumpkin
- Salt, olive oil, and 1 bay leaf to season
How to make Vegetable Soup
- Wash the vegetables and cut them into pieces. I used frozen leeks.
- Put the vegetables and the bay leaf in a large pot. Add water and season with salt and a drizzle of olive oil.
- The amount of water depends on whether you like a thick or thin soup. I prefer thick, so I add water just to the level of the vegetables.
- Cook on medium-high heat for 30 to 35 minutes, until everything is very soft.
- Remove the bay leaf before blending.
- Blend the soup with a hand blender until creamy and smooth.
- Serve warm and enjoy.
- Note: Remove the bay leaf before using the blender.
Serving Suggestion
Serve it warm with a small drizzle of olive oil on top. If you want it more filling, add a simple side like whole grain bread, a boiled egg, or a small salad.
Want another easy soup recipe? Try my Creamy Pea Soup (Frozen Peas, Leeks, Carrot).
Nutrition (per serving)
- Calories: 132
- Fat: 0.58g
- Carbohydrates: 30g
- Sugar: 8.5g
- Fiber: 4.9g
- Protein: 4.2g
Tips and Variations
- If you want a thicker soup, keep the water level right at the height of the vegetables, then adjust after blending.
- If you want a thinner soup, add a little more water after blending and heat for 2 minutes.
- For a slightly sweeter flavour, keep the carrots and pumpkin as listed.
- For a richer finish, drizzle a little olive oil right before serving.
- For meal prep, store it in the fridge and reheat gently. Stir well after reheating.
Why you will love this Vegetable Soup
- Creamy texture with simple ingredients
- Great for batch cooking and meal prep
- Freezer friendly, easy to store
- Comforting, warm, and satisfying
- Mild flavour that works for the whole family
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: This soup can be frozen for up to 3 months. Let it cool completely, freeze in portions, then thaw in the fridge overnight before reheating.
Materials I used
- Large pot
- Chef’s knife
- Cutting board
- Hand blender
- Strainer (optional)
- Measuring cup or jug (for the water)
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