Chunky Vegetable Soup

Ingredients

• 3 clovesgarlic, minced
• 1onion, finely chopped
• 45 ml (3 tablespoons)extra virgin olive oil
• 3 mediumcarrots, roughly chopped
• 2 stalkscelery, roughly chopped
• 2turnips, roughly chopped
• 1/4 headcabbage, roughly chopped
• 794 g (28 ounces)crushed tomatoes
• 1.66 litres (7 cups)vegetable broth
• 1/2 teaspoondried thyme
• to tastedried herbs such as basil, oregano and parsley
• to tastesalt and pepper

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a large pot over high heat. Add the garlic, dried thyme and onion, then cook for 4–6 minutes, until the onion has softened and turned translucent.

2. 2

   Add the tomatoes

   Stir the crushed tomatoes into the pot.

3. 3

   Add vegetables and broth

   Add the carrots, celery, turnips, cabbage, vegetable broth and dried herbs. Season with a little salt and bring the soup to the boil.

4. 4

   Simmer until tender

   Cover the pot, lower the heat and simmer for 25 minutes, or until the vegetables are cooked through. Check occasionally and stir so the vegetables do not catch on the bottom of the pot.

5. 5

   Season and serve

   Adjust the seasoning with salt and pepper, then serve.

What is chunky vegetable soup?

Vegetable soup is a broad, familiar style of one-pot dish rather than a recipe with a single origin. This version combines a tomato base with a generous mix of vegetables, making it substantial enough to serve as a main or in smaller portions as a starter.

The method builds flavour by cooking the onion, garlic and thyme in oil before adding the tomatoes and broth. Chopping the vegetables into chunks gives the finished soup a hearty texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 5g protein, 33g carbs, 11g fat.

The carrots, turnips and tomatoes contribute most of the carbohydrates, while the olive oil supplies most of the fat. The vegetables and broth provide some protein, though this is a relatively modest-protein soup. Pair a bowl with beans or wholemeal bread for a more filling, balanced plate.

The vegetable choices

Carrots: Roughly chop them into pieces of a similar size so they soften at about the same pace as the other vegetables.

Turnips and cabbage: These add variety to the mix and hold their shape as the soup simmers. Keep the pieces chunky if you want them to remain distinct in the bowl.

Build the base

Onion and garlic: Cook them with the thyme in olive oil until the onion is soft and translucent. This gives the soup a savoury starting point before the liquid goes in.

Tomatoes: Stir in the crushed tomatoes before adding the vegetables and broth. They lend the broth its tomato-rich base.

Keep the simmer gentle

Once the soup boils, cover the pot and lower the heat to a simmer. A gentle cook helps the vegetables become tender without the soup boiling vigorously.

Stir now and then, paying attention to the bottom of the pot so the vegetables do not stick or burn. Start checking for tenderness around the 25-minute mark.

Check texture and seasoning

The soup is ready when the vegetables are cooked through but still hold their shape. If they need more time, continue simmering and check them again.

Salt the broth lightly at first, then taste and adjust with salt and pepper just before serving. Dried herbs such as basil, oregano and parsley contribute their flavour as the soup cooks.

Serve it as a meal

Serve the soup hot in generous bowls for a main course or in smaller bowls as an appetiser. Bread makes a simple accompaniment for soaking up the tomato broth.

For a fuller meal, serve it alongside a sandwich or another source of protein. The soup also works well as a make-ahead lunch.

Recipe notes & tips

• Cut the vegetables into similar-sized chunks so they cook more evenly.
• Use a large pot with enough room to stir without crushing the vegetables.
• Let the onion soften before adding the tomatoes for a more developed base.
• Stir occasionally during the simmer, especially around the bottom of the pot.
• Taste the broth before serving and adjust the salt and pepper to suit.

Variations

• Add beans: Stir in drained beans for a heartier bowl.
• Use fresh herbs: Add chopped fresh herbs near the end of cooking.
• Change the vegetables: Swap in other vegetables you have to hand, keeping the pieces similarly sized.
• Add a little heat: Include chilli flakes with the garlic and thyme.
• Finish with greens: Stir in a handful of spinach near the end and cook until wilted.

Common mistakes to avoid

• Large uneven pieces: They cook at different rates; cut the vegetables into similar-sized chunks.
• Skipping the stir: Vegetables can stick to the base; check and stir the pot occasionally.
• Keeping the heat high: A rolling boil can make the vegetables break down; lower the heat to a simmer after boiling.
• Adding too much salt early: Broth seasoning varies; start with a little and adjust at the end.
• Stopping too soon: Undercooked turnips and carrots stay firm; simmer until the vegetables are cooked through.

How to store

Cool the soup and refrigerate it in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a little water or broth if it has thickened.

Frequently asked questions