Can I use frozen vegetables for this soup?

Absolutely! Frozen mixed vegetables can be a great option and a time-saver. They also add just as much flavor as fresh veggies.

How do I store the leftovers?

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.

Can I reheat the soup the next day?

Yes, this soup is perfect for leftovers and often tastes even better the next day as the flavors meld together.

Is this soup suitable for kids?

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.

Can I use a regular blender instead of an immersion blender?

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.

Easy No Prep Blended Vegetable Soup Recipe

Name: Easy No Prep Blended Vegetable Soup Recipe
Cook time: 25 min
Total time: 25 min
Cuisine: British
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

Easy No Prep Blended Vegetable Soup Recipe

A bowl of blended vegetable soup garnished with a dollop of cream, a sprinkle of red pepper flakes, and a cilantro leaf sits on a white napkin next to a spoon.

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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!

Author: Ali Davies
Cook Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: soup
Method: Hob
Cuisine: British
Diet: Vegetarian

Ingredients

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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

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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.

Find it online: https://wemadethislife.com/recipe-vegetable-soup/