Veggie soup – A powerful punch of nutrients

Prepare a wholesome veggie soup loaded with vitamins and nutrients. This recipe gives a guideline of the variety of veggies you can use. However, with this recipe, be creative and use whatever you have in your kitchen. This keeps the veggie soup interesting and a surprise every time you make it.

Want to know how you can get your pot of soup just perfect? Add some colour to the vegetables by either roasting them in the oven for 40 minutes, until golden, or browning them in a pot on the stove. This will not only add colour but contributes an intensified flavour.

Also, be generous with fresh herbs for a powerful punch of aroma. If you decide to use stock, make sure it is not harsh in flavour so that you won’t be able to taste the veggies anymore. With these few tips, your veggie soup will be a hit at your dinner table.

Let us know in the comments section if you have tried this tasty veggie soup recipe.

Veggie soup recipe

    5 from 1 vote
    Recipe by Robyn Brittow Course: StarterCuisine: GlobalDifficulty: Easy


    Prep time


    Cooking time


    Total time




    • 4 carrots, chopped

    • 4 potatoes, chopped

    • ½ butternut, chopped

    • onion, chopped

    • 1 pepper, chopped

    • 2 cloves garlic

    • 2 bay leaves

    • 5 sprigs thyme

    • a drizzle of olive oil

    • 2 litres water

    • peppercorns

    • salt

    • parsley to serve

    • croutons to serve


    • In a pan, add the oil and brown the carrots, potatoes, butternut, onions, garlic and pepper. Season with the bay leaf, thyme, salt and peppercorns.
    • Once all the vegetables have taken on a beautiful brown colour you can add the water. Simmer the soup for 40 minutes.
    • When the vegetables are tender, you can blend the mix to a consistency you prefer.
    • Add the blended soup back to the pot and heat.
    • Serve with parsley and croutons.


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