Basic Vegetable Soup Recipe NZ: Easy & Delicious Guide

Nothing beats a warm, nourishing bowl of homemade vegetable soup, especially when the weather turns a bit chilly here in New Zealand. Whether you’re a busy parent looking for a quick, wholesome meal or someone who simply enjoys the comforting flavors of seasonal vegetables, this basic vegetable soup recipe is a perfect go-to.

It’s packed with fresh veggies, easy to prepare, and can be tailored to whatever you have in your fridge. Plus, it’s a fantastic way to get the whole family eating more greens without any fuss.

This recipe uses simple, locally available ingredients and takes about 40 minutes from start to finish. You’ll love how the natural sweetness of carrots and the earthiness of potatoes blend with herbs to create a soup that’s both satisfying and heartwarming.

Ready your ladle and get ready to enjoy a classic Kiwi kitchen favorite!

Why You’ll Love This Recipe

This basic vegetable soup recipe is a classic for good reason. It’s incredibly versatile, allowing you to use whatever fresh vegetables you have on hand.

The soup is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences. It’s also budget-friendly, perfect for feeding families without breaking the bank.

Beyond its practicality, this soup is a great way to boost your intake of vitamins, minerals, and fibre. The slow simmering process helps meld the flavors beautifully, giving you a rich, comforting meal that’s easy on the stomach but packed with nourishment.

Finally, it’s a wonderful base recipe that you can customize with your favourite herbs, spices, or add-ins like beans or grains. If you enjoy this soup, be sure to check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings for more inspiration.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, sliced
• 1 zucchini, sliced
• 1 cup green beans, chopped
• 1 litre vegetable stock (preferably low sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• Optional: 1 cup canned diced tomatoes

Equipment

• Large heavy-bottomed pot or soup pot
• Chopping board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Ladle for serving
• Optional: Blender or immersion blender (if you prefer a smooth soup)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once warm, add the diced onion and sauté for about 5 minutes or until the onion becomes translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
3. Stir in the carrots, potatoes, and celery. Cook for 5 minutes, allowing the vegetables to start softening while stirring occasionally.
4. Add the zucchini, green beans, and canned tomatoes if using. Mix well to combine all vegetables.
5. Pour in the vegetable stock and add the dried thyme and parsley. Stir everything together and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 25-30 minutes. Cook until all the vegetables are tender.
7. Season with salt and pepper to taste. Stir well and adjust the seasoning if needed.
8. Optional: For a creamy texture, use an immersion blender to partially or fully blend the soup. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
9. Serve hot with your favourite bread or a side salad.

Tips & Variations

Tip: Use seasonal vegetables from your local farmers market to keep this soup fresh and flavourful all year round.

Feel free to swap any of the vegetables listed with what you have on hand. Pumpkin, sweet corn, peas, or kale are fantastic additions or substitutions.

For a protein boost, toss in cooked lentils or chickpeas towards the end of cooking.

If you prefer a spicier twist, sprinkle in some homemade chilli powder for a warming kick. For a creamier soup without dairy, add a splash of coconut milk or blend in steamed cauliflower for a velvety texture.

You can also try enhancing the flavour by adding a bay leaf during simmering or a squeeze of fresh lemon juice just before serving for brightness.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with a slice of hearty sourdough bread or a warm garlic baguette. For a more filling meal, serve it alongside a fresh green salad or add a scoop of cooked quinoa or brown rice to your bowl.

For a Kiwi-inspired twist, try serving the soup with a dollop of creamy avocado or a sprinkle of freshly chopped parsley or coriander. If you’re feeling indulgent, a swirl of vegan pesto or a handful of toasted nuts adds wonderful texture and flavour.

If you love this soup, you might also enjoy exploring more hearty and healthy options in our Cheap Vegetarian Recipes For Families Everyone Will Love collection or the Amazing Vegan Pasta Recipes for Easy Delicious Meals for complementary main dishes.

Conclusion

This basic vegetable soup recipe is a timeless addition to your culinary repertoire, especially perfect for New Zealand’s changing seasons. It’s simple, wholesome, and endlessly adaptable to suit your taste and pantry stock.

The warming flavours and fresh ingredients make it a comforting choice that nourishes both body and soul.

Whether you’re cooking for one or feeding a crowd, this soup is quick to prepare, budget-friendly, and a fantastic way to enjoy the bounty of New Zealand’s fresh produce. Don’t hesitate to experiment with herbs and add-ins to make it your own.

For more delicious, easy-to-make vegetarian recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

So grab your pot, chop your veggies, and get ready to enjoy a bowl of heartwarming vegetable soup that’s as healthy as it is delicious!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Basic Vegetable Soup Recipe NZ”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and hearty vegetable soup using fresh New Zealand produce. Perfect for a healthy, warming meal any day.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, chopped”, “2 cloves garlic, minced”, “3 medium carrots, sliced”, “2 medium potatoes, diced”, “1 zucchini, chopped”, “1 cup green beans, trimmed and cut”, “1 can (400g) diced tomatoes”, “4 cups vegetable broth”, “Salt and pepper to taste”, “1 teaspoon dried thyme”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Add carrots, potatoes, zucchini, and green beans; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Season with salt, pepper, and thyme.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Check vegetables are tender and adjust seasoning if needed.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh parsley if desired.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “5 g”, “carbohydrateContent”: “22 g”}}