Soup from Anything
The ultimate fridge-clearing, money-saving, soul-warming meal. Almost any vegetable can become soup: soften in butter, add stock, simmer, blend. Once you know the formula, you'll never buy tinned soup again.
Jamie's formula approach — teaches the method, not just a recipe.
The formula: sweat onion + garlic → add main veg → add stock (just enough to cover) → simmer until soft → blend → season. Works with ANY vegetable.
A potato added to any soup makes it thicker and creamier without cream. One medium potato per batch.
Finish with a drizzle of good olive oil, a swirl of cream, or some croutons. The topping elevates it from 'soup' to 'dinner'.
Best soups to start with: butternut squash, tomato & red pepper, leek & potato, carrot & coriander.
Soften 1 diced onion + 2 cloves garlic in butter or olive oil for 5 mins
Add your main vegetable(s) — roughly chopped, about 800g total
Add 1 potato (peeled, diced) for body
Pour in stock (chicken or veg) to just cover the vegetables. About 700ml-1L
Simmer for 20 mins until everything is completely soft
Blend with a stick blender until smooth (or leave chunky if you prefer)
Season with salt, pepper, and a pinch of nutmeg or cayenne
Serve with crusty bread, a swirl of cream or olive oil, and croutons
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