Name: Vegetable soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 (400g) large brown onions, chopped finely; 2 (360g) large carrots, chopped coarsely; 8 (800g) stalks celery, trimmed, chopped coarsely; 3 clove garlic, crushed; 1 litre (4 cups) vegetable stock; 1 litre (4 cups) water; 3/4 cup (165g) soup pasta (see notes); 2 (240g) medium zucchini, sliced thickly; 250 gram trimmed silver beet, chopped coarsely; salt and freshly ground black pepper, to season

Vegetable soup

The most comforting way to get your five-a-day.

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Packed with the goodness of vegetables and energy dense pasta, this soup is a quick, easy and filling meal for families on the go. Serve with crusty warm bread to complete the meal.

Looking for more vegetable soup recipes?

Ingredients

1 tablespoon vegetable oil

2 (400g) large brown onions, chopped finely

2 (360g) large carrots, chopped coarsely

8 (800g) stalks celery, trimmed, chopped coarsely

3 clove garlic, crushed

1 litre (4 cups) vegetable stock

1 litre (4 cups) water

3/4 cup (165g) soup pasta (see notes)

2 (240g) medium zucchini, sliced thickly

250 gram trimmed silver beet, chopped coarsely

salt and freshly ground black pepper, to season

Method

1.In a large saucepan, heat oil on medium heat; cook onion, carrot, celery and garlic, stirring, for about 5-10 minutes, or until vegetables soften.

2.Add stock and water; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes. Add pasta and zucchini; simmer, uncovered, stirring occasionally, for about 5 minutes, or until pasta is tender. Add silver beet; cook, stirring, for about 30 seconds, or until silver beet wilts. Season before serving.

Recipe is not suitable to freeze. You will need about 1kg silver beet for this recipe. Soup pasta is a mixture of small pasta shapes, available in selected supermarkets. You could also use the same quantity of risoni pasta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

30 warming winter soup recipes

Native ad body.

44 vegetable soup recipes

About your privacy