Chunky Mixed Vegetable Soup (Thermomix - TM6 only)

By: Deborah

Very comforting and it's entirely up to you what vegetables you want to use! A soup that will definitely make you feel better if you're unwell.

PREP: 20

COOK: 30

TOTAL: 50

Course: Lunch, Soup, Starter

Cuisine: British

Servings: 4 people

20 to 25 g (0.7 oz) olive oil
100 to 150 g (3.5 oz) mixed vegetables eg: onions, shallots, leek, cut into pieces (2 cm)
350 to 400 g (12.3 oz) mixed vegetables eg: courgette, carrots, pumpkin, sweet potatoes, celery, parsnips, cut into pieces (2 cm)
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 (1 tsp) vegetable stock paste I use a vegetable stock pot
0.5 to 1 tsp (0.5 tsp) salt
60 to 80 g (1 cups) dried pasta of choice I use ditalini or macaroni

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, pumpkin, 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/100°C/speed 2.
Add the pasta and cook time indicated on package/100°C/reverse/ speed 1. Serve garnished as desired.

NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the high temp mode.
When I make the soup, I use the higher quantities of oil, vegetables, water, salt and pasta.
Enjoy with our seeded granary twist bread or parmesan and rosemary buns - see below for the links to the recipes.

Recipe on UK Cookidoo

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chunky, ditalini, short pasta, soup, Thermomix, vegetables

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