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.
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
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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
