Frozen Vegetable Soup

Preparation info

  • Makes


    • Difficulty


    • Ready in

      25 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Aarrrrgh! It’s lunchtime, you’re all hungry and your plan was to go grocery shopping after lunch, so there’s nothing in the kitchen. Well, have a dig around in the refrigerator for an onion, grab a potato and get some vegetables out of the freezer and you’re ready to start cooking.


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 small Idaho potato, peeled and diced
  • 1 bay leaf (optional)
  • 2 cups plus 2 tablespoons hot vegetable or chicken stock
  • 2 cups frozen vegetables (peas, carrots, corn kernels—whatever you have)
  • 2 tablespoons mascarpone, cream cheese or light or heavy cream
  • sea salt and freshly ground black pepper
  • crusty bread, to serve


    1. Melt the butter in a large saucepan over medium heat and when it is bubbling, add the onion, garlic, potato and bay leaf, if using. Cover with a lid and cook over medium heat 10 minutes, stirring a couple of times.
    2. Add the stock and bring to a boil. Stir in the vegetables, return the stock to a boil and boil 5 minutes, or until the vegetables are tender. Remove the bay leaf, if you used one, and blitz the soup with a hand blender or in a blender until it is smooth.
    3. For a creamy finish, stir in the mascarpone and season lightly with salt and pepper. Stir in any extra flavorings, if you like.
    4. Serve hot with crusty bread to dip in.