- 3 potatoes (about 600g), finely diced
- 2 tomatoes (about 300g), finely diced
- 2 onions (about 250g), finely diced
- 2 carrots (about 150g), finely diced
- 2 sticks celery (about 250g), finely diced
- 1 clove of garlic, finely sliced.
- 2 bay leaves
- 15g fresh parsley, finely chopped
- 1 x 400g can tinned tomatoes with juice
- 1 tsp salt
- 1/2 tsp dried oregano
- Pinch of black pepper
- 1 tbsp olive oil
- 1.2L hot water
Lazy chunky mixed vegetable soup
Hola ~ how is everyone? I hope you’ve all been staying safe and enjoying this lovely, warm British spring. I can’t believe it’s been almost two years since I last published a recipe; what’s happened to me?
To be fair, not much… only work work work work work!!!!
If you have read my about page, you may already know that I’m a freelance digital designer. During the pandemic most businesses have suddenly needed updates and changes made to their website and I quickly became very busy.
Many of my clients’ projects changed direction because of COVID, and I had to work around the clock to get those changes delivered to save their business. On top of all that, I also worked on some projects for the homeless, helped friends sort their website and the time has just flown by! We’re now in the spring of 2021 and I’m finally able to get back to K33 Kitchen.
It took me a while to plan which recipe to re-start K33 Kitchen with, should it be an avant-garde grand opening or back to basic? In the end I decided it would be best to take it slow and get back to the basics.
Although the weather in the UK is slowly starting to get warmer it can still be quite chilly in the evenings and both King and I have been craving a delicious warm soup. Plus, we both gained a little belly during the pandemic so we’re trying to eat lighter meals and get back to our workout routine. Here’s my delicious lazy solution – chunky mixed vegetable soup.
This soup contains various vegetables, it’s high in fibre, healthy, and a great vitamin boost.
The hardest part of the recipe is chopping – there’s just a lot of chopping to do!
Dice all the vegetable into small 1cm pieces, and of course, you can cheat on this with a food processor or veggie chopper. 😉
As this is a lazy recipe, you can just throw all the diced vegetables into a large saucepan and then add the tinned tomatoes, garlic, bay leaves, dried oregano, and two-thirds of the chopped parsley.
Pour in 1.2Ls of hot water and 1 tbsp olive oil and cook on high heat until it starts to boil.
Cover the pan with a lid and turn the heat down to medium or medium-low. Simmer the soup for about 30 minutes until the vegetables are tender, stirring frequently.
Once the soup is ready, lightly mash the vegetables with a potato masher; potato is a starchy vegetable and mashing it lightly helps to thicken the soup. Be careful not to over do it though, you still want the soup to be chunky.
Season the soup with black pepper and salt and cook for another 5 minutes.
Sprinkle the rest of the parsley over the soup and serve warm.
This recipe serves 6 because both King and I have big stomachs and we definitely have 2 or 3 bowls each! 😛 Plus, if there is any leftover it tastes even better the next day. I hope you enjoy this lazy, foolproof, and delicious soup recipe.
Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 15 mins | Cook: 35 minsIngredients:
- Place all the chopped vegetables into a large saucepan and add the tinned tomatoes, garlic, bay leaves, dried oregano, and two-thirds of the chopped parsley.
- Pour in 1.2Ls of hot water and 1 tbsp olive oil and cook on high heat until the soup starts to boil. Cover the pan with a lid and turn the heat down to medium or medium-low. Simmer the soup for about 30 minutes until the vegetables are tender, stirring frequently.
- Lightly mash the vegetables with a potato masher to help thicken the soup. Be careful not to over do it though as you still want the soup to be chunky.
- Season the soup with black pepper and salt and cook for another 5 minutes.
- Sprinkle the rest of the parsley over the soup and serve warm.