1) Cut up the vegetables into bite-sized pieces. Heat oil or butter in the soup pan and cook the onions and garlic until soft and lightly coloured.
2) Add the remaining ingredients, putting in the vegetables that need the longest cooking first. Pour in some stock and bring to the boil.
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3) Reduce the heat and simmer gently until all the ingredients are tender. If too much liquid cooks away, just add more (adding a lid will help minimise evaporation – but do not use a brightly-coloured soup, as colour may be lost).
4) If any ingredients need brief cooking, add them at the very end. Using something starchy in the soup will thicken the broth.
Some recipes to try
10 great vegetable soup recipes
10 warming soup recipes
Need a chicken soup recipe? Try one of these
Try more of our triple tested soup recipes from the Good Housekeeping kitchen
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
