After making this chunky mixed vegetable soup in our Thermomix 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.
Tips
- 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.
Other Recipes
You might also like to try:
Recent New Recipes
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 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
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.
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
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, stirring frequently.
- Add the mixed frozen vegetables, water, vegetable stock paste and salt – bring to the boil and then reduce to a simmer and cook for 15 minutes
- Add the pasta, bring back to the boil and then reduce to a simmer and cook for the length of time indicated on the packet. Serve garnished as desired.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
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 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 80g dried pasta of choice I use ditalini
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.
Leave a Reply