This is a very simple soup using a pack of frozen mixed vegetables and not a lot else. Tasty, filling and very variable, depending on what you have in.
This post was first written way back in 2014. It’s been completely re-written
What do I need to make frozen mixed vegetable soup
The answer to that question is, not a lot! You need 400g from a pack of frozen mixed vegetables, some water and salt and pepper. There is no need to use a stock cube, or proper stock, although if you have either and want to use it, do feel free.
How to make frozen vegetable soup
- Simmer the mixed veg in 750 ml boiling water for 15 minutes. This can be done using the vegetables straight from the freezer, no need to defrost them first.
- Take some of the veg out, about a third, and blitz them,
- Add the blitzed veg back in and season well with s+p.
How to serve mixed vegetable soup
- Delicious just as it is, straight from the pan into a bowl and the best way to enjoy it if you are trying to lose a bit of weight
- Or enjoy with some lovely rolls, still hot from the oven
- Or a herb, tomato or cheese scone
- Perhaps some crunchy croutons, plain or flavoured. Croutons are great for using up leftover bread, one of the most wasted items in our grocery baskets
What changes can I make to this simple soup
- A reader suggested adding a blob of soft cheese to add creaminess.
- Or add a tablespoon of double cream to a bowl to turn it into Cream of Vegetable Soup
- Add a tin of any kind of bean, or chick peas, juice and all – reduce the water to allow for the juice.
- Or use 100g of red lentils which melt into the broth
- Use other frozen vegetables, the cheapest bag will save a bit although it’s mostly peas
- What have you got in the fridge? A bit of bacon, or a couple of slices of pepperoni. Or a broccoli stalk, a bit of cabbage or bendy carrots. Half a tin of baked beans or tomatoes that won’t get used. I’ve even added half a pot of hummus that wouldn’t be used before it went off
How to store mixed vegetable soup
- The soup will keep well in the fridge for 4-5 days. I use plastic lidded boxes and portion the soup out, it makes it much easier when wanting a portion
- If you want to store it longer than that, perhaps you are batch cooking, store in the freezer in portion sizes which might be for 1, 2, 3 or 4 people. Reheat in the microwave, or in a saucepan on the hob. Pop the frozen block out and heat gently, giving it time to defrost
Another simple soup!
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Servings: 2 people
Cost per portion 45p for the batch
Calories: 131kcal
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Ingredients
- 400 g mixed veg
- 750 ml water
- 2 tsp salt
- 1 tsp pepper I use Aleppo pepper
Instructions
- Simmer the mixed veg in 750 ml boiling water for 15 minutes.400 g mixed veg, 750 ml water
- Take some of the veg out, blitz it.
- Add the blitzed veg back into the soup.
- Add salt and pepper2 tsp salt, 1 tsp pepper
Equipment Needed
Notes
How to serve mixed vegetable soup
- Delicious just as it is, straight from the pan into a bowl and the best way to enjoy it if you are trying to lose a bit of weight
- Or enjoy with some lovely rolls, still hot from the oven
- Or a herb, tomato or cheese scone
- Perhaps some crunchy croutons, plain or flavoured. Croutons are great for using up leftover bread, one of the most wasted items in our grocery baskets
What changes can I make to this simple soup
- A reader suggested adding a blob of soft cheese to add creaminess.
- Or add a tablespoon of double cream to a bowl to turn it into Cream of Vegetable Soup
- Add a tin of any kind of bean, or chick peas, juice and all - reduce the water to allow for the juice.
- Or use 100g of red lentils which melt into the broth
- Use other frozen vegetables, the cheapest bag will save a bit although it's mostly peas
- What have you got in the fridge? A bit of bacon, or a couple of slices of pepperoni. Or a broccoli stalk, a bit of cabbage or bendy carrots. Half a tin of baked beans or tomatoes that won't get used. I've even added half a pot of hummus that wouldn't be used before it went off
How to store mixed vegetable soup
- The soup will keep well in the fridge for 4-5 days. I use plastic lidded boxes and portion the soup out, it makes it much easier when wanting a portion
- If you want to store it longer than that, perhaps you are batch cooking, store in the freezer in portion sizes which might e for 1, 2, 3 or 4 people. Reheat in the microwave, or in a saucepan on the hob. Pop the frozen block out and heat gently, giving it time to defrostÂ
Nutrition
Nutrition Facts
super simple mixed veg soup, with fresh crusty roll
Amount per Serving
Calories
131
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.1
g
Sodium
2472
mg
107
%
Potassium
438
mg
13
%
Carbohydrates
28
g
9
%
Fiber
8
g
33
%
Sugar
0.01
g
0
%
Protein
7
g
14
%
Vitamin A
10162
IU
203
%
Vitamin C
21
mg
25
%
Calcium
67
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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I haven’t tried making soft dough with it, but they’re a couple of things you could try. 1. Add half milk and half water, and maybe a knob of butter too. Both milk and butter soften a roll 2. When the rolls come out of the oven, put a tea towel over them to trap the steam
Can you make soft bread rolls with this dough too like for using to make sandwiches?
that sounds a lovely variation. I love that value soft cheese, I use it in so many things
A mixed bag of veg is such a good base for a soup, and such a cheap option. I often add a couple of heaped teaspoons of soft cheese (the spreadable sort you buy in a tub). It gives the soup a lovely, creamy texture. A can of chickpeas can add some more body to the soup too.