This chunky mixed vegetable soup is a simple, healthy recipe made effortlessly in the Thermomix TM6. Packed with fresh vegetables and full of flavour, it's perfect for batch cooking, meal prep or a quick nutritious lunch. Whether you're using up leftover veg or planning ahead, this soup is as flexible as it is comforting.
After making it for the first time, David's first words after eating a bowl was 'that was just the best'...how happy that made me!! This is definitely one of those soups that will make you feel better if you're unwell. It's very comforting and it's entirely up to you what vegetables you want to use, and it keeps in the fridge for 3 to 4 days.
For the lower quantity of mixed vegetables, I generally use leeks and for the higher quantity of mixed vegetables, I tend to use a mix of carrot, swede, butternut squash and either potato (eg: Maris Piper) or sweet potato.
I really struggle to find ditalini pasta in our local supermarkets, so usually use orzo or short macaroni.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the high temp mode.
- Optional variations:
- Smooth vegetable soup - blend fully.
- Spicy vegetable soup - add chopped fresh chilli, chilli flakes or smoked paprika.
- Protein packed version - add lentils or beans.
- Low carb version - leave out potatoes.
- Seasonal vegetable soup - adapt the veggies throughout the year, depending on what's in season.
- When I make this chunky mixed vegetable soup, I use the higher quantities of oil, vegetables, water, salt and pasta.
Frequently Asked Questions
Yes - the Thermomix is perfect for making soup thanks to its ability to chop, cook and blend in one bowl.
Use lower speeds and avoid over-blending. You can also reserve some vegetables and add them later.
Yes - it freezes very well. Allow it to cool completely before freezing in airtight containers for up to 3 months.
Carrots, potatoes, celery, onions, courgettes and peppers all work well.
Sauté the base vegetables first and use good quality stock and herbs.
Yes - if made with vegetable stock and no dairy additions.
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How to make this Chunky Mixed Vegetable Soup with or without the Thermomix
Recipe on Australia Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 20 to 25g olive oil
- 100 to 150g mixed vegetables (eg: onions, shallots, leek), cut into 2cm pieces
- 350 to 400g mixed vegetables (eg: courgette, carrots, butternut squash, potato, sweet potatoes, celery, parsnips), cut into 2cm pieces
- 50g mixed frozen vegetables or frozen peas (optional - I add 25g frozen sweetcorn and 25g frozen peas)
- 700 to 800g water
- 1 tsp vegetable stock paste (I use a vegetable stock pot)
- 0.5 to 1 tsp salt
- 60 to 80g small dried pasta of choice (I use orzo, ditalini or macaroni)
Instructions
- Place the olive oil, 100 to 150g of the mixed vegetables (eg: onions, shallots, leek) and 350 to 400g of the mixed vegetables (eg: courgette, carrots, butternut squash, potato, sweet potatoes, celery, parsnips) into the mixing bowl and start High Temp.
- Add the mixed frozen vegetables, water, vegetable stock paste and salt and cook 15 minutes/100C/speed 2.
- Add the pasta and cook for the time indicated on the packet/100C/reverse/ speed 1, then serve.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a large soup or casserole pot and the hob. My suggestions are as follows:
- In a large soup or casserole pot, heat the olive oil on a medium to high heat and add all of the chopped mixed vegetables. Saute for 8.5 minutes, covered, stirring frequently.
- Add the mixed frozen vegetables, water, vegetable stock paste and salt - bring to the boil and then reduce to a simmer, covered, and cook for 15 minutes
- Add the pasta, bring back to the boil and then reduce to a simmer, cover and cook for the length of time indicated on the packet, then serve.
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Chunky Mixed Vegetable Soup (Thermomix - TM6 only)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 20 to 25 g (0.7 oz) olive oil
- 100 to 150 g (3.5 oz) mixed vegetables (eg: onions, shallots, leek) cut into 2cm pieces
- 350 to 400 g (12.3 oz) mixed vegetables (eg: courgette, carrots, butternut squash, potato, sweet potatoes, celery, parsnips) cut into 2cm pieces
- 50 g (1.8 oz) mixed frozen vegetables or frozen peas (optional - I add 25g frozen sweetcorn and 25g frozen peas)
- 700 to 800 g (3 cups) water
- 1 tsp vegetable stock paste (I use a vegetable stock pot)
- 0.5 to 1 tsp salt
- 60 to 80 g (1 cups) small dried pasta of choice (I use orzo, ditalini or macaroni)
Instructions
- Place the olive oil, 100 to 150g of the mixed vegetables (eg: onions, shallots, leek) and 350 to 400 g of the mixed vegetables (eg: courgette, carrots, butternut squash, potato, sweet potatoes, celery, parsnips) into the mixing bowl and start High Temp.
- Add the mixed frozen vegetables, water, vegetable stock paste and salt and cook 15 minutes/100C/speed 2.
- Add the pasta and cook for the time indicated on the packet/100C/reverse/ speed 1, then serve.
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the high temp mode.
- Optional variations:
- Smooth vegetable soup - blend fully.
- Spicy vegetable soup - add chopped fresh chilli, chilli flakes or smoked paprika.
- Protein packed version - add lentils or beans.
- Low carb version - leave out potatoes.
- Seasonal vegetable soup - adapt the veggies throughout the year, depending on what's in season.
- When I make this chunky mixed vegetable soup, I use the higher quantities of oil, vegetables, water, salt and pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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