Cooking for One, Soups, Vegan, Vegan on a Shoestring

A Simple Vegetable Soup.

A simple soup, easy to prepare, and deliciously, heart-warmingly good.  Cooking at its best: no-nonsense…no fuss.




This soup is back to basics: carrots, potatoes and onions…

… + a handful of lovely, delicate baby broad beans.


btw. I’m starting a new category: cooking for 1.

It might seem odd introducing a pot of soup that serves 4 as cooking for one :/ , but I remember when I lived on my own I was always looking for ways of making batches of food so I didn’t have to cook everyday.  This soup stores chilled very well because it contains no dairy.

Also, you can add something new when reheating a portion, such as a handful of frozen peas, some pre-cooked haricot beans, chopped spring onions or a small tin of sweetcorn.

All the fresh ingredients are, on this occasion, homegrown by me ( 🙂 ) , but they are readily available in the shops all year round.  As you can see, there are very few ingredients! 🙂

A word for fresh herbs: they are just such a boon in the kitchen, and it’s really easy to grow them on a reasonable sunny window sill these days ( in fact a lot of them don’t like sun all day) … and they add flavour and fragrance to soups, stews, salads … etc.

Hope you like it 🙂





  • 2 tbs. olive oil
  • 2 bay leaves
  • 750gms. potatoes (preferably organic)
  • 300gms. onions
  • 250gms. carrots
  • broad beans (fresh or frozen)
  • 3-4 garlic cloves
  • 1L vegetable stock (GF)
  • A big bunch of mixed fresh herbs : fennel, dill, mint, oregano, parsley, sage, basil  / OR / 2-3 tbs. dried mixed herbs
  • salt to taste
  • ground black pepper to taste
  • optional: dash of cider vinegar or lemon juice


  • Wash and cube the potatoes approx. 1.5 cm. square. (I didn’t bother to peel them … up to you!)
  • Peel and finely chop onions.
  • Wash, peel and finely slice carrots.
  • Peel and crush garlic cloves.
  • Wash and finely chop the herbs.
  • In a deep-sided pan, on a medium heat, add 2 tbs. olive oil.
  • Add 2 bay leaves and let them sizzle for 30 secs.
  • Add the chopped onion and sauté for 2-3 mins.
  • Prepare 1 litre vegetable stock using boiling water. (Just follow instructions for powdered veggie stock).
  • Add crushed garlic to the onions and sauté for a further 1 min.
  • Add washed diced potato cubes to the pan. Sauté for 2 mins.
  • Add hot vegetable stock.
  • Bring to the boil, and then cover, reduce heat, and simmer for 10 mins.
  • Then add washed, sliced carrots, put the lid back on, and simmer for a further 15-20 mins. until potatoes + carrots are just tender.
  • Transfer half the vegetables and cooking juice to a blender, and blend until smooth.
  • Return the blended vegetables to the pan.
  • Taste and season accordingly:  I added 1 scant tsp. salt, 1 tsp. ground black pepper, and a dash of cider vinegar. Stir to combine.
  • Add the broad beans and half the finely-chopped herbs.
  • Simmer for a further 10 mins. and then stir in the remaining herbs.


















3 thoughts on “A Simple Vegetable Soup.”

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