Vegetable Soup

Great for using leftovers or vegetables which need to be used before they go out of date.

Course Lunch, Soup
Cuisine General
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Servings
Calories 86 kcal
Author SharonBye


  • 1 tbsp Olive oil
  • 400 gm Butternut squash - diced
  • 350 gm Carrots - sliced
  • 2 Sweet peppers - sliced
  • 1 Aubergine- peeled and diced
  • In a sticks Celery - sliced
  • 2 Cloves Garlic
  • 4 med Mushrooms - sliced
  • 1 Onion - chopped
  • 100 gm Spinach
  • 2 tsp Cumin
  • Salt and pepper for seasoning
  • 2 Chicken stock cubes mixed to 1 litre.


  1. Pre-heat oven on 180C.

  2. In a large oven tray place the butternut squash and carrots with the oil. Place in oven for 10 minutes.

    Any root vegetables you use in place of these ingredients should go in now.

  3. Add to the oven tray the peppers, aubergine, celery, mushrooms, onions, garlic and cumin. Season with salt and pepper. Mix and return to oven for a further 20 minutes.

  4. Drain off as much oil as you can and place the vegetables in a large saucepan along with the spinach and the water and cook for a further 10 minutes on the stove top.

  5. Once cooked, cool down slightly before making smooth by blending in a blender. 

  6. Once smooth, check the seasoning and heat in a saucepan. 

    Serve and enjoy

Recipe Notes

Change the vegetables to your taste or availability. Root vegetables or squashes will help to thicken the soup so I would advise you include at least 200 gm. 

You can also change the herbs and spices to suit your tastes.