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Chunky vegetable soup

I am so happy to share this light and yummy recipe. This chunky vegetable soup is one of my favourite soups ever! It is so versatile and can be served hot or chilled when the weather is warm. If you have a home-made vegetable stock, use it as a base for the soup and it will be even more flavourful.

Important: try to get as fresh vegetables as possible, preferably home-grown or organic quality. This is very important since there is nothing else in the soup but vegetables so the taste will pretty much reflect the freshness and quality of the veggies you use. If you only have access to regular supermarket produce, make the seasoning and the soup will be instantly more fragrant and flavourful.


(makes about 5 l of soup)


Whole or quartered vegetables as a base for the soup (I tend to halve or quarter these veggies so that the flavour comes out better):

  • 2 carrots
  • 1 parsley root or parsnip
  • 1/2 celeriac
  • 1 onion
  • 2 celery stalks
  • 1 tomato
  • a bunch of fresh parsley, tied together
  • 1/2 of kohlrabi (optional)
  • 10 whole black peppercorns

Slice or chop the rest of the veggies, these are added later so that they do not overcook:

  • 3 carrots
  • 2 parsley roots or parsnips
  • 1/2 celeriac
  • broccoli head
  • 3 potatoes
  • 1 tomato
  • 1 yellow pepper
  • 5 handfuls of peas
  • fresh parsley
  • salt and pepper to taste
  • 1/2 kohlrabi (optional)
  • cauliflower (optional)
SEASONING (optional):

Seasoning will intensify the flavour, especially good when your veggies are not home-grown quality:

  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 1/2 tsp sweet paprika


  1. First, make the base. It is a good idea to use a vegetable stock if you have some. But water works perfectly well if you have fragrant home-grown ingredients. Heat 3 l of water (or stock) in a pot with carrots, parsnip, celeriac, celery stalks, onion, tomato, and peppercorns (all the BASE ingredients). Also, add a bunch of fresh parsley, ideally tied together so it will be easy to take it out later.
  2. Bring to the boil and simmer until the vegetables are almost tender. It should smell delicious already at this point.
  3. Once these ingredients are almost ready, season the soup with salt and pepper.
  4. Subsequently add the rest of the veggies, sliced or chopped. The very last ingredients to incorporate should be peas, broccoli, and cauliflower (if using) as these tend to cook too quickly. So if you do not want them to be overcooked, add them just 3-4 minutes before the end of cooking.
  5. If you make the seasoning with olive oil, onion, and paprika, make it immediately after throwing the broccoli and peas in the soup. To make the seasoning, heat 3 tbsp of olive oil in a small pan, add finely chopped onions and cook until soft. Then add 1/2 tsp of sweet ground paprika and stir well. Do not cook any longer as the paprika may get bitter. Pour this mix into the soup and stir. Cook at least for a minute or two with the seasoning in the soup.
  6. Taste the soup and season with more salt or pepper if needed.
  7. Serve with freshly chopped parsley. The soup will taste even better after a couple of hours as the flavours will intensify over time.

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