Learn how to make an easy no-prep blended vegetable soup recipe with a creamy texture, packed with nutritious veggies. Perfect for a healthy, comforting meal!
There's nothing quite as comforting as a hot bowl of soup, especially when it's packed with nutritious ingredients and takes minimal effort to prepare. This easy no-prep blended vegetable soup is not only healthy but also incredibly versatile. Whether you're using an immersion blender, a high-speed blender, or a regular blender, this recipe will yield a smooth, creamy texture that's perfect for warming up on a chilly day. Let's dive into the details of how you can whip up this delicious soup with a few simple ingredients.
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This no prep vegetable soup recipe is really quick and easy and is yummy and yet really cheap to make. I just use a bag of chopped veg from the supermarket (they usually only cost £1) but you can use any leftover vegetables that are lingering in your fridge. This is a great way to use up old vegetable leftovers and minimise waste at the same time as making a healthy meal.
Ingredients
- 1 packet pre-chopped mixed vegetables (carrots, leeks, onions, swede etc)
- 1 onion or pre-chopped onion
- 1 tablespoon vegetable oil
- Handful of parsley
- 2 pints vegetable stock
For exact quantities see the recipe card below.
Instructions
Sweat the onion in the vegetable oil in a large lidded saucepan for a couple of minutes. Add the vegetables and cook for 5 minutes.
Add the vegetable stock and simmer with the lid on for 20 minutes or until the vegetables are cooked through.
Add the parsley.
Now comes the fun part: blending! You can use an immersion blender directly in the pot for convenience, or transfer the soup to a countertop blender or food processor in small batches to avoid spilling hot liquids. Alternatively, a traditional blender or high-speed blender will work just as well. Blend until you achieve a smooth puree.
Top tip: For those looking for a creamy soup texture, add coconut milk during the blending process. It gives the soup a rich, creamy texture without needing dairy, making it a great option for a vegan soup.
Easy No Prep Blended Vegetable Soup Recipe
Learn how to make an easy no-prep blended vegetable soup recipe with a creamy texture, packed with nutritious veggies. Perfect for a healthy, comforting meal!
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: Hob
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 1 packet pre-chopped mixed vegetables (carrots, leeks, onions, swede etc)
- 1 onion or pre-chopped onion
- 1 Tbsp vegetable oil
- Handful of parsley
- 2 pints vegetable stock
Instructions
Sweat the onion in the vegetable oil in a large lidded saucepan for a couple of minutes. Add the vegetables and cook for 5 minutes.
Add the vegetable stock and simmer with the lid on for 20 minutes or until the vegetables are cooked through.
Add the parsley.
Now comes the fun part: blending! You can use an immersion blender directly in the pot for convenience, or transfer the soup to a countertop blender or food processor in small batches to avoid spilling hot liquids. Alternatively, a traditional blender or high-speed blender will work just as well. Blend until you achieve a smooth puree.
I serve this with hot crusty rolls smothered in dairy free spread, it's so delicious!
Variations and Substitutions
This easy vegetable soup recipe is incredibly adaptable. Here are a few variations and substitutions to suit your taste buds or dietary preference:
- Main Vegetable Swap: You can easily swap out sweet potatoes for butternut squash or pumpkin to change the flavor profile of the soup. Any combination of veggies works well.
- Mixed Vegetables: Feel free to throw in whatever vegetables you have on hand. Leafy greens like spinach or kale can add a boost of nutrients and turn this into a green soup.
- Thick Soup: For a thicker, heartier soup, reduce the amount of stock and increase the vegetables. You can also stir in a bit of almond milk or heavy cream for extra richness.
- Spicy Food Option: Add more curry powder, fresh turmeric, or a dash of cayenne pepper for those who love spicy food.
- Coconut-Free: If you’re not a fan of coconut milk, replace it with almond milk, fresh butter, or even heavy cream for a creamy texture.
- Broth Options: While vegetable stock is the best option for a vegan soup, you can also use chicken stock or broth for more flavor if you’re not following a vegan diet.
Honestly this is such an easy recipe anyone can whip it up one evening. I usually divide it into servings, some for the week and freeze some for the week after. I love that by using the pre-chopped supermarket vegetables there is no chopping or peeling either!
FAQ's
Absolutely! Frozen mixed vegetables can be a great option and a time-saver. They also add just as much flavor as fresh veggies.
Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it in individual portions for up to 3 months.
Yes, this soup is perfect for leftovers and often tastes even better the next day as the flavors meld together.
Yes, this pureed vegetable soup has a smooth texture and mild flavors that are perfect for kids. You can even omit the curry powder if your little ones aren't fans of spicy food.
Yes, you can use a regular blender, food processor, or even a stick blender. Just be cautious when blending hot liquids – it’s best to blend in small batches to avoid any accidents.
Tips for Success
- Don’t Overfill the Blender: When using a blender or food processor, blend the soup in small batches to prevent hot soup from overflowing or causing burns.
- Fresh Herbs for Garnish: A sprinkle of fresh herbs like parsley or thyme can elevate the flavor of this soup, making it taste fresh and vibrant.
- Creamy Texture: Coconut milk gives this vegan soup a creamy texture, but you can also use almond milk or heavy cream if that suits your preference.
- Best Soups for Meal Prep: This blended vegetable soup is an easy meal to prepare ahead of time. Make a big pot on the weekend, and you'll have enough soup for several quick lunches or dinners throughout the week.
How to Serve and Store
Serve this easy meal with a side of homemade croutons or crusty bread for a satisfying light meal. The combination of veggies and creamy soup makes it filling enough for lunch or dinner. If you're meal prepping, divide the soup into individual portions and store them in safe containers or airtight containers in the fridge or freezer.
When you're ready to enjoy the leftovers, simply reheat on the stove top over low heat or in the microwave. It’s one of those healthy soups that can easily be reheated without losing any of its creamy texture or flavor.
Conclusion
This easy no-prep blended vegetable soup is not just a delicious and healthy option; it’s also a great way to enjoy lots of vegetables in one meal. The pureed texture is creamy and smooth, making it one of the best soups to serve on a cold day. Whether you’re using an immersion blender, high-speed blender, or food mill, the result will be a rich, flavorful, homemade soup that’s perfect for any dietary preference. Give it a try, and don't forget to share your creations on social media!
Do you like soup recipes, check out my delicious tomato and red pepper soup or my slow cooker spiced carrot and lentil soup too.
I also have a whole Pinterest board dedicated to delicious soup recipes!
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