Vegetable Soup

This is a lovely filling soup, you can see the vegetables in the soup rather than them being blended up. Its one of our favourite soups to make, it fairly easy to make and tastes great. Its great for lunch or dinner and it stores well in the fridge if you want to eat it over a few days. We tend to have this soup with an oven baked roll or toast.


Vegetable Soup

Serves 4  |  Preparation 15 minutes  | Cook 40 minutes


  • 2 onions (ours weighed 190 g)
  • 3 carrots (ours weighed 175 g)
  • 2 sticks celery (ours weighed 95 g )
  • 1 tbsp vegan margarine (we used vitalite)
  • 100 g tomato Puree (we used biona brand)
  • 2 kallo vegetable stock cubes (to make 2 pints of stock)
  • 30 g spaghetti pasta, uncooked (we tend to use wholewheat)
  • 55 g peas or green beans
  • 120 g savoy cabbage
  • salt and pepper to taste


1.) Slice the onions, carrots and celery.

2.) Melt the margarine and add the vegetables, sautéeing gently for 3-4 minutes without browning. Stir in the tomato purée, vegetable stock (made with 2 stocks, 2 pints) and some salt and pepper.

3.) Bring to the boil and simmer for 10 minutes.

4.) Break the spaghetti into small pieces, add them to the soup and cook for a further 10 minutes.

5.) Shred the cabbage and cut green beans in half if using (if using peas do nothing). Add them to the soup and simmer for 5-10 minutes until the spaghetti is .

6.) The soup is now ready to serve. Eat by itself or with toast/roll.


Copyright © Leah Leneman


Nutritional Information – per serving

Calories: 133  |  Total Fat: 3.8 g  Saturated: 0.6 g  | Sodium: 441.7 mg  | Potassium: 268.6 mg  | Total Carbs: 20.2 g  Dietary Fibre: 3.9 g  Sugars: 5.8 g  | Protein: 3.6 g  | Vitamin A: 109.9 %  | Vitamin C: 36.5 %  | Calcium: 1.6 %


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