Delia Smith Vegetable Soup Recipe

This comforting Delia Smith Vegetable Soup is a simple, nourishing dish made with fresh seasonal vegetables gently simmered in a light, flavorful broth. The soup has a smooth yet slightly chunky texture, with a naturally sweet and savory taste from slowly cooked vegetables. It is an easy, beginner-friendly recipe that requires minimal preparation and basic pantry ingredients. From start to finish, the soup takes about 45 minutes, making it perfect for a quick lunch or a light evening meal.

Ingredients

For the Vegetable Soup

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 leek, trimmed and sliced
• 2 medium carrots, diced
• 1 medium potato, peeled and diced
• 1 celery stick, finely sliced
• 1 small parsnip, diced
• 1 litre vegetable stock
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, finely chopped

How to Make Delia Smith Vegetable Soup Recipe

• Prepare the vegetables: Peel and chop the onion, carrot, potato, and parsnip into small even pieces. Slice the leek and celery so the vegetables cook evenly and release their natural flavour into the soup.
• Heat the base: Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and leek, cooking gently for about 5 minutes until softened but not coloured.
• Add the remaining vegetables: Stir in the diced carrot, potato, celery, and parsnip. Cook for another 3 to 4 minutes, stirring occasionally so the vegetables begin to soften.
• Add the stock: Pour in the vegetable stock and add the bay leaf. Bring the soup to a gentle boil, then reduce the heat to a steady simmer.
• Simmer the soup: Cover the pan partially with a lid and cook for 25 to 30 minutes until the vegetables are tender and the flavours have blended beautifully.
• Season and finish: Remove the bay leaf, then season the soup with salt and freshly ground black pepper. Stir in the chopped parsley just before serving.

Tips for the Best Vegetable Soup

How can I make the soup more flavorful?

Allow the vegetables to cook gently in the oil before adding the stock. This step builds a deeper flavour base and enhances the sweetness of the vegetables.

Can I blend the soup for a smoother texture?

Yes, you can blend part or all of the soup using a hand blender if you prefer a smoother consistency while still keeping some texture.

Which vegetables work best in this soup?

Root vegetables such as carrots, potatoes, and parsnips provide natural sweetness and body. You can also add peas, cabbage, or courgette for extra variety.

How do I keep the vegetables from becoming mushy?

Cut the vegetables into similar sized pieces and simmer the soup gently rather than boiling it rapidly.

Serving Suggestions

• Serve hot with crusty bread or buttered toast.
• Pair with a simple green salad for a light lunch.
• Add a sprinkle of grated cheese for extra richness.
• Serve alongside a toasted sandwich for a hearty meal.

Storage

Room Temperature

Allow the soup to cool slightly, but do not leave it at room temperature for more than 2 hours before refrigerating.

Refrigerator

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until piping hot.

Freezing

This soup freezes very well. Store in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 140 kcal
• Carbohydrates: 22 g
• Protein: 3 g
• Fat: 5 g
• Saturated Fat: 0.7 g
• Sodium: 420 mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Vegetable Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting vegetable soup made with fresh seasonal vegetables simmered in a light broth. Simple, nourishing, and perfect for a quick homemade meal.

Ingredients

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 1 leek, sliced

• 2 carrots, diced

• 1 potato, peeled and diced

• 1 celery stick, sliced

• 1 small parsnip, diced

• 1 litre vegetable stock

• 1 bay leaf

• Salt and black pepper to taste

• 2 tbsp fresh parsley, chopped

Directions

• Prepare all vegetables by peeling and chopping them into small even pieces.
• Heat olive oil in a large saucepan and cook the onion and leek for about 5 minutes until softened.
• Add carrots, potato, celery and parsnip, stirring for several minutes to begin softening.
• Pour in vegetable stock and add the bay leaf.
• Bring to a gentle boil then reduce heat and simmer for 25 to 30 minutes.
• Remove bay leaf, season with salt and pepper and stir in fresh parsley before serving.

Notes

• Use seasonal vegetables for the best flavour.
• Blend part of the soup if you prefer a thicker texture.
• Soup freezes well for up to three months.