Chunky Vegetable Soup Recipes


  • 1 tbsp olive oil
  • 2 onions, roughly chopped
  • 2 leeks, thickly sliced
  • 1 tbsp smoked paprika
  • 300g carrots, peeled and roughly chopped
  • 300g medium potatoes, scrubbed and roughly chopped
  • 2 vegetable stock pots/cubes, made up with 1.2 litre water
  • 80g shredded kale
  • 80g pesto (if you want to make this vegan/plant based, use vegan pesto)
  • 2 tbsp roughly chopped parsley


  1. Heat a large sauté pan until medium hot. Add the oil and onions and leeks, cover with a lid and cook for 5 minutes until just softened.

  2. Stir in the smoked paprika, carrots and potato and stir well.

  3. Add the vegetable stock and bring to a boil. Reduce the heat, cover with a lid and simmer for 10 minutes until all the vegetables are nearly tender.

  4. Lay the kale on top of the soup, cover with the lid and simmer for 5 minutes until tender. Stir in the pesto and half the parsley, then season with salt and black pepper.

  5. Divide between serving bowls and top with the last of the parsley.