How to make a vegetable soup 101

Vegetable soup is less a recipe and more a method. The specific vegetables change depending on what's in the fridge, what's in season, and what needs using up. But the structure stays the same every time. Once you know the structure, you can make a decent vegetable soup out of almost anything.

This post covers both: the framework, and a concrete base recipe you can start with.

The framework

Every vegetable soup has five components, and you should think about each one separately.

The body. This is what makes it filling. Potatoes, carrots, and onions are the classics because they break down slightly over long cooking and give the broth real weight. Start with at least one of these. Sauté them in a hot pan with oil for a few minutes before adding water. The colour you get on them early adds flavour that boiling alone never does.

The flavour giver. One or two vegetables that make this particular soup interesting. Zucchini, broccoli, summer squash, celery root, leek. Whatever looks good or needs eating. Add these after the body vegetables have had their sauté.

The aromatics. A bay leaf, a few peppercorns, dried thyme or oregano. These go in with the water and simmer the whole time. They're quiet in the background but you notice when they're missing.

The fresh greens. Spring onions, parsley, basil, mint. Added at the end, not the beginning, so they stay bright. They lift the whole bowl.

The finisher. A drizzle of good olive oil over the top before serving. If the soup is rich and heavy, a spoon of yogurt works better. For simple vegetable soups, olive oil is the right call.

Base recipe (serves 3)

• 1 onion, roughly chopped
• 2 carrots, chopped
• 2 medium potatoes (about 300g), chopped
• 1 zucchini, chopped
• 1 bay leaf
• 1 teaspoon dried thyme or oregano
• 1.2 litres water
• Olive oil, salt, and pepper
• Spring onions or parsley to serve

How to make it

Heat a generous glug of olive oil in a large pot over high heat. Add the onion, carrots, and potatoes and cook for 5 to 6 minutes, stirring occasionally. You want some colour on them, not just softening.

Add the zucchini and stir for another minute. Pour in the water, add the bay leaf, dried herbs, salt, and pepper. Bring to a boil, then lower the heat and simmer for 25 to 30 minutes until all the vegetables are tender.

Remove the bay leaf. Blend if you want a smooth soup, leave it as-is for a chunky version. A hand blender is the easiest tool here since you can blend directly in the pot without moving hot liquid. Taste and adjust salt.

Serve with fresh spring onions or parsley on top and a drizzle of olive oil.

What to swap and why

You can replace any of the body or flavour vegetables with whatever you have. The only rule is that different vegetables cook at different speeds. Potatoes and carrots need more time than zucchini or broccoli. Add the slower ones first, the faster ones later.

Water works fine as the liquid. You don't need stock for a vegetable soup. The vegetables provide enough flavour on their own if you sauté them properly first.