Chunky Mixed Vegetable Soup (Thermomix - TM6 only)

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After making this chunky mixed vegetable soup in our Thermomix TM6 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 would 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.

For the lower quantity of mixed vegetables, i've been using leek and for the higher quantity of mixed vegetables, i've used carrot, swede, celery and either potato (eg: Maris Piper) or sweet potato.   I've got butternut squash on my shopping list so might add some next time I make it.

I've really struggled to find ditalini pasta in our local supermarkets, but did finally get a packet in Waitrose earlier in the year.   You could also use 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.

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How to make this Chunky Mixed Vegetable Soup with or without the Thermomix

Recipe on Australia Cookidoo

Chunky Mixed Vegetable Soup

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 pieces (2 cm)
• 350 to 400g mixed vegetables (eg: courgette, carrots, pumpkin, sweet potatoes, celery, parsnips), cut into pieces (2 cm)
• 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 80 g dried pasta of choice – I use ditalini or macaroni

Instructions

1. 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.
2. Add the mixed frozen vegetables, water, vegetable stock paste and salt and cook 15 minutes/100°C/speed 2.
3. Add the pasta and cook time indicated on package/100°C/reverse/ speed 1. Serve garnished as desired.

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: 

1. 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.
2. 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
3. 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. Serve garnished as desired.

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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 minutes minutes

COOK: 30 minutes minutes

TOTAL: 50 minutes minutes

Course: Lunch, Soup, Starter

Cuisine: British

Servings: 4 people

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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 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

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, 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.

Notes

• 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

Chunky Mixed Vegetable Soup

 

You might also like to try:

• breads
• soups

Nutrition

Calories: 184kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 569mg | Potassium: 299mg | Fiber: 6g | Sugar: 0.5g | Vitamin A: 6348IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg

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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