Let Me Tell You Why I Love This Soup

You know those days when you just come home absolutely knackered (I mean, who isn’t these days?) and just want something gloriously hot and comfy without turning your kitchen into a disaster zone? That’s exactly when I whip up this one-pot creamy vegetable soup. I still remember the first time I made it—I only had about three vegetables left in the fridge and somehow it turned out better than expected (actually, I think it tasted better than some fancy versions I’ve tried out at restaurants). It’s now become my cold-weather hug-in-a-mug, honestly.

Plus, nothing beats the smell wafting through the house while it’s bubbling away. That makes doing the dishes almost worth it, right?

Why You’ll Love This (or at least, why I do)

I make this when I’ve got odds and ends—carrots almost too bendy, a lonely potato (or is it a turnip? At some point, you stop asking), and whatever is left lurking in the veg drawer. My family goes crazy for it because it’s creamy and not too ‘vegetable-y’—which is apparently a thing now.
It’s all in one pot—fewer dirty dishes. Massive bonus points from me.
I used to think you had to puree it until silk-smooth but, honestly? Chunky bits are ace. I’m team rustic now.
My only real frustration—sometimes I forget the bread. Don’t be like me, plan ahead!

The Stuff You Need (and What You Can Swap)

2 tablespoons olive oil (or a knob of butter—sometimes I do a combo if I’m feeling rebellious)
1 (biggish) onion, chopped—not fussed if it’s red or yellow. Use a leek if you’re out of onions, it’s grand.
2 carrots, diced—but hey, use parsnip for a sweeter thing
2 celery sticks, chopped. Or skip these if you don’t have ‘em; the soup won’t judge you.
1 large potato, peeled and diced. Sweet potato sometimes sneaks in when regular potatoes disappear on me.
2 garlic cloves, minced—or a hefty pinch of garlic powder if you’re tired
750ml veggie stock (the cubes work fine. My grandma always insisted on Knorr, but honestly, supermarket own brand is just dandy too)
200ml double cream or full-fat milk (I’ve used oat cream for vegan friends—surprisingly lovely!)
A handful (literally) of frozen peas (for a burst of sweetness)
Salt & pepper, to taste
Optional: A few herbs—thyme or parsley—but don’t stress about it. Dried works, fresh is fancy!

How I Usually Throw It Together

In your favorite big pot (mine is slightly battered but has seen me through a lot), heat your oil on medium. Toss in the onions. Give them about 4–5 minutes—don’t walk away too far, but also, don’t fuss if they get a bit browned. Adds character.
Next, chuck in the carrots, celery, potato, and garlic. Stir it round, absolutely fine if some bits stick. Let it mingle for another 5 minutes. This is where I usually sneak a taste—raw potato isn’t great, but I do it anyway.
Pour in the stock. I find it works better if you scrape any brown bits off the bottom (extra flavor!). Bring the whole thing to a friendly bubble, then drop the heat to a lazy simmer. Pop the lid on and let it do its thing for 20–25 minutes.
Once the veg is fork-tender (which usually means it squishes when you poke it), either blitz it with a stick blender for a few seconds, or grab a potato masher and go to town for a chunkier vibe. Don’t worry if it looks a bit weird at this stage—it always does!
Stir in the cream or milk. Add the peas—a little green never hurt anyone. Give it another 3–4 minutes for the peas to warm up.
Taste for seasoning; I probably add more pepper than most folks, but go with your gut.
Scoop it into bowls and, if you’re like me, finish with a sprinkle of whatever herb hasn’t turned to mush in your fridge. And a slab of sourdough, obviously.

Notes from the Trenches

If you use low-fat milk, it can look a bit split, but tastes fine
I once tried skipping the sauté step to save time—soup turned out blandish. So, don’t skip it. Lesson learned the hard way!
Double the recipe if you’re feeding a crowd. It honestly doesn’t take any longer.

Things I’ve Experimented With (and Ones To Maybe Avoid)

Tried adding a handful of spinach at the end—it wilted beautifully.
Swapped potato for cauliflower once. It worked, but the soup tasted a bit too “healthy” for my crew.
Put in a big spoon of Dijon mustard once; gave it a nice kick. Maybe not for the faint-hearted though.
On second thought, adding pasta didn’t turn out so fab. It just got gloopy. Maybe stick to bread on the side.

What If I Don’t Have a Blender?

No stick blender? No worries, just use a potato masher or the back of a spoon. Soup might be a bit lumpy, but who’s judging?

Keeping It Later (If You Can!)

It’ll keep in a sealed tub in the fridge for 3 days, but honestly, in my house it’s rare it lasts more than a day! You can freeze it too, but the cream might split a bit in the reheat—still tastes grand, though.

How We Eat It (Feel Free to Do Your Own Thing)

Thick slab of buttered bread is non-negotiable round here. Sometimes a wedge of cheddar on the side. Occasionally, we serve it in mugs when watching telly, which feels a bit fancy for a Tuesday night, if you ask me.

Hard-Earned Lessons (aka Pro Tips)

Don’t rush the simmering; I once tried cranking up the heat, and the bottom caught (and my kitchen smelled smoky for days).
If you blend too much, it can turn into baby food. Leave some chunks. Texture is king, honestly.
Go easy on the salt until the very end—stock cubes are sneaky salty.

Answering the Big Soup Questions!

Can I make it vegan? Of course! Swap cream for a plant version (I’ve used Oatly cream), and skip the butter.
How thick should it be? Totally up to you—add more stock if it’s too gloopy. Or nick a tip from BBC Good Food’s soup round-up (solid ideas there!)
Nut allergy? No nuts here, but always check your stock cubes.
Can I add meat? Sure, a bit of shredded chicken wouldn’t go amiss (I’ve done it when leftovers call my name).
Kids not keen? Try blitzing it all the way smooth—tends to sneak in more veggies that way.

One Last Random Bit

Do you ever find yourself humming while chopping? I always do with this recipe, maybe because it’s just so forgiving and easy. Anyway, thanks for reading my soup ramble—go forth and do your own riff. And if it turns out a bit off—add more cheese. Or, heck, ketchup. I won’t tell.

P.S. If you want to level up, I’ve gotten a few cheeky ideas from Serious Eats’ soup adventure page. Worth a gander if you fancy variety!