Aptly named, my Whatever Vegetable Soup is a meal that will change each time you make it. Adaptable to use any selection of vegetables you have in your fridge, you can’t really go wrong no matter the combination you use.
Perfect for cold nights, this simple meal will warm you up from the inside! Containing mostly vegetables, it is a nourishing and satisfying Thermomix vegetable soup.
It gets even better
There is a pimped up (but just as simple) version of this hearty vegetable soup in my third cookbook – Feel Good Food Made Easy – called Chunky Minestrone. This book is a collection of winter warmers and as well as a great selection of soup recipes, it also contains recipes for breakfast, right through to dinner and dessert.
FAQs on Whatever Vegetable Soup
Are there any vegetables I shouldn’t use in this?
In my experience, no. I’ve made this soup a zillion times using so many different types of vegetables. Never have I had it turn out anything less than delicious!
I can’t eat pasta, what can I use instead?
You can simply leave it out and increase some of the veg slightly. Alternatively, rice is lovely in it – if using, increase cooking time at Step 4 to 15 minutes.
I don’t have any Odds-and-Ends Stock Paste, what can I use instead?
You can use a different TMX stock paste, or use some powdered stock. Finally, you can replace the water in the recipe with liquid stock.
Can I double the recipe?
Definitely not. This recipe makes an entire TMX bowl of soup and can not be doubled.
Does Whatever Vegetable Soup freeze?
Yes, this soup freezes and defrosts well.
How’s it done?
Apart from the veggies, there are just a few staple ingredients you need to make this Thermomix vegetable soup: tinned tomatoes, oil, stock and dried herbs.
1. Throw in the vegetables and chop them up.
2. Saute with some oil for 10 minutes to get them sweating.
3. Add the liquid and flavourings and cook for 10 minutes.
4. Add the pasta and cook until al dente.
I hope you really love this hearty vegetable soup! It is a great option for a last minute dinner when you’re scraping the bottom of the veggie drawer.
Please Let Me Know What You Think
If you do make my Whatever Vegetable Soup, I would really appreciate if you could please leave me a star rating and comment underneath the recipe – thank you.
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Whatever Vegetable Soup
Ingredients
- 750 g vegetables roughly chopped (such as carrots, celery, cauliflower, capsicum, broccoli, mushrooms, zucchini, pumpkin, parsnip, turnip, etc.)
- 1 brown onion halved
- 2 garlic cloves (10g)
- 30 g extra virgin olive oil
- 400 g tin crushed tomatoes
- water
- 80 g Odds-and-Ends Vegetable Stock Concentrate or 3 tsp Herbamare
- 1 tsp dried oregano or basil
- 1 tsp dried parsley
- 1/4 tsp ground black pepper
- 80 g risoni or other small pasta, Note 1
Instructions
- Place vegetables, onion and garlic in mixer bowl. Chop 20 seconds/speed 4/MC on. Scrape down bowl.
- Add oil. Cook 10 minutes/100/speed 1/MC on.
- Add tomatoes, stock, herbs, pepper and water up to 0.5cm under the II symbol at the 2L mark inside the bowl (approx. 600g water). Cook 10 minutes/100/speed 1/MC on.
- Add pasta. Use a spatula to combine with the soup. Cook 8-12 minutes/100/speed 1/MC on. (Cook for the length of time specified on your pasta packet).
Notes
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
This is my favourite veggie soup recipe. I know it is called “Whatever Vegetable Soup” but I always try to use capsicum in it as I love the flavour it gives the soup. Really warms the soul ?
I just this discovered this recipe! Amazing! Reminds me of my grandmother recipe! Many thanks!
We have this dish on rotation weekly. It’s one of our absolute favourites. I put tinned corn in after it’s cooked and baby spinach as well. Top with shaved Parmesan and cracked black pepper. I also add fresh chilli ?? during my cook. Thank you so much. It’s our go to ????????
I love this soup. It always works and always tastes great. I use whatever veg is in my fridge and it tastes good every single time. Thank you so very much. No more searching for the perfect veggie soup recipe, I have found it.
Thank you so much, Heather!
Fabulous. Just added a little chilli and sprinkled with parmsan when served
This is my absolute favourite soup now. It’s so hearty. I add garlic/ginger/shallot mix, and some tuscan seasoning. Delicious!!
Your flavour additions sound delicious!
Absolutely love this recipe. I make gluten free and don’t add rice. We use whatever veg are in the fridge and I chop them all instead of blitzing. I use about 1200g veg and it’s perfect. Love having the leftovers for breakfast
Thank you, Jenna, I’m glad you love this soup so much! It’s certainly a super versatile recipe 🙂
Made this soup tonight. My husband raved and he is hard to please!
So happy to hear it went down so well, Karen!
Absolutely perfect! Have been unwell and needed something clean to eat, found this versatile recipe and literally pulled out old veg from the fridge and put it together. Flavours are delicious and I’ll be freezing left overs to enjoy later. Thanks for a great recipe!
I’m so glad you enjoyed this so much, Suzanne! I agree, it’s so versatile and a great one to use up whatever you have on hand 🙂