One Pot Vegetable Soup

One Pot Vegetable Soup
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Creamy and Delicious

I had quite a lot of vegetables kicking around in the fridge this week and I needed to use them in a hurry. Sometimes serving a whole host of vegetables individually can prove difficult and not palatable for some diners (aka young diners). So I thought ‘What the heck! I’ll just throw them all in together!’ The result was delicious and well received. One Pot Vegetable Soup was served up for dinner and for lunches the next day, and the day after that. Success!

You could always vary the veggies you use. For this version I included cauliflower, pumpkin, zucchini and kale- generous amounts of each. I also included a tin or organic chickpeas for extra iron, protein and fibre. There wasn’t one flavour that stood out above the rest. I included a small bunch of bay leaves for a mellow flavour. It was warm, comforting and easily digested. I stirred in a little cream to make it extra yummy. Then I served it with fresh damper which made it an extremely filling meal. Rich in vitamins like vitamin A as well as iron this could be your mid week boost of vegetables.

Who said we need to eat meat every day? We certainly don’t and serving extra vegetables gives your diet a boost of vitamins and minerals. It also gives your body a break from the saturated fats found in meats. I would never tell anyone to go vegetarian or vegan, that is a personal preference. I have found though that my health has improved by introducing more plant based cooking into our diet. It is a good lesson for kids too to learn to enjoy plant based cooking at a young age.

So if you are looking for a simple, vegetable meal look no further than One Pot Vegetable Soup.

One Pot Vegetable Soup Pin

Creamy, delicious and loaded with goodness.

One Pot Vegetable Soup

Creamy and delicious - a great way to get a boost of vegetables to your diet.

Course Main Course
Keyword One Pot Vegetable Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Jane Georgiades


  • 2 tbsp olive oil
  • 2 brown onions sliced
  • 3-4 bay leaves
  • 1/2 butternut pumpkin (squash) peeled and chopped
  • 1 head cauliflower cut into florrets
  • 2 zucchinis sliced
  • 1 bunch kale leaves only
  • 9 cups hot vegetable stock
  • 150 ml cream
  • salt and pepper to taste


  1. In a large pot add olive oil, onions and bay leaves and fry gently. Add chopped vegetables apart from the kale. Pour in stock. Bring to the boil and cook until vegetables are soft. Then add kale and cook until soft. Turn off heat blend with a stick blender (if you like a smooth soup or do without if you like it thick and chunky) and stir in cream. Serve hot with fresh, hot damper. Enjoy your veggies!

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