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Healthy Veggie Soup with Crispy Smashed Potatoes

vegetable soup recipe

This oh so Healthy Veggie Soup with Crispy Smashed Potatoes is the soup of the season. Super creamy without any dairy or added thickers. It’s seriously tasty guys and one I’m making on repeat.

Why is this the best veggie soup?

Not only is this Vegan Vegetable Soup super nutritious and good for you, it’s packed with flavour and for those of you who like me think texture in food is super important, the crispy herb roasted smashed potatoes on top just makes it even more delicious. It’s filling without needing any bread… though feel free to add a nice door stop slice to mop up all the lovely soup ends!

Who is this Healthy Veggie Soup suitable for?

It’s always good to add more veggies into your diet and this is one of my favourite ways to do it. Get your 5-a-day in and then some all in one bowl.

This Healthy Veggie Soup is vegan and suitable for those of you following a vegetarian or plant based diet, or if you just fancy a bowl of good soup! If you’re not vegan, feel free to substitute the olive oil in the base with butter or ghee, it makes it even tastier!

I hope you enjoy it guys.

vegan vegetable soup
Modernfoodstories food photography
Healthy Veggie Soup with Crispy Smashed Potatoes
Overview
Serves:
3
Difficulty: EASY
Hands On: 10 minutes
Overall Cooking: 40 minutes
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
INGREDIENTS
  • 4.5 tbsp extra virgin olive oil
  • 750 g mini potatoes
  • Salt + pepper to taste
  • 1 small onion, finely diced
  • 2 medium carrots, small cubes
  • 2 ribs celery, small cubes
  • 3 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 1 - 2 tbsp fresh rosemary, chopped
  • 3 cups stock
  • 2 tbsp sweet white miso (I like Clearspring Japanese Sweet White Miso)
  • 1 cup frozen petit pois
  • 1 cup frozen sweetcorn
  • 1/4 cup nutritional yeast
  • 1 jar white cannellini beans (I like Bold Bean Co Orgainic White Beans)
To serve
Method
  • Preheat the oven to 230C / 210 fan.
  • Bring a large pan of salted water to the boil. Add the potatoes and cook for 10 - 15 minutes on a medium / low heat until just tender to insert a knife. Drain, rinse and allow to cool slightly.
  • Add the potatoes to a non stick baking tray and toss with 2.5 tbsp olive oil, salt, pepper, 1 tbsp fresh thyme leave and 1 tbsp fresh rosemary. Toss to combine, crush the potatoes slightly with the bottom of a glass and roast for 25 - 30 minutes, turning once, until crisp on the outside and fluffy in the middle.
  • Meanwhile, heat the remaining 2 tbsp of olive oil in a pan. Add the onions, carrot and celery and fry on a medium heat for 4 minutes. Add the garlic + 1 tbsp fresh thyme for 1 minute until fragrant.
  • Add the stock and miso and bring to the boil. Reduce the heat and simmer for about 20 minutes until thicker. Add the beans, peas and sweetcorn, salt and pepper and warm through for about 3 minutes.
  • Remove 1.5 cups of soup and place in a jug. Puree with a hand blender and then add back to the soup. This will make it super tasty and thicker without needing to add any cream or starchy thickeners.
  • Stir through nutritional yeast and apple cider vinegar. Adjust seasoning to taste and top with fresh thyme, crispy smashed potatoes (don't forget the crisped up herbs in the tray... best bit) and an optional drizzle of olive oil.
Print Recipe
Overview
Serves:
3
Difficulty: EASY
Hands On: 10 minutes
Overall Cooking: 40 minutes
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
INGREDIENTS
  • 4.5 tbsp extra virgin olive oil
  • 750 g mini potatoes
  • Salt + pepper to taste
  • 1 small onion, finely diced
  • 2 medium carrots, small cubes
  • 2 ribs celery, small cubes
  • 3 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 1 - 2 tbsp fresh rosemary, chopped
  • 3 cups stock
  • 2 tbsp sweet white miso (I like Clearspring Japanese Sweet White Miso)
  • 1 cup frozen petit pois
  • 1 cup frozen sweetcorn
  • 1/4 cup nutritional yeast
  • 1 jar white cannellini beans (I like Bold Bean Co Orgainic White Beans)
To serve
Method
  • Preheat the oven to 230C / 210 fan.
  • Bring a large pan of salted water to the boil. Add the potatoes and cook for 10 - 15 minutes on a medium / low heat until just tender to insert a knife. Drain, rinse and allow to cool slightly.
  • Add the potatoes to a non stick baking tray and toss with 2.5 tbsp olive oil, salt, pepper, 1 tbsp fresh thyme leave and 1 tbsp fresh rosemary. Toss to combine, crush the potatoes slightly with the bottom of a glass and roast for 25 - 30 minutes, turning once, until crisp on the outside and fluffy in the middle.
  • Meanwhile, heat the remaining 2 tbsp of olive oil in a pan. Add the onions, carrot and celery and fry on a medium heat for 4 minutes. Add the garlic + 1 tbsp fresh thyme for 1 minute until fragrant.
  • Add the stock and miso and bring to the boil. Reduce the heat and simmer for about 20 minutes until thicker. Add the beans, peas and sweetcorn, salt and pepper and warm through for about 3 minutes.
  • Remove 1.5 cups of soup and place in a jug. Puree with a hand blender and then add back to the soup. This will make it super tasty and thicker without needing to add any cream or starchy thickeners.
  • Stir through nutritional yeast and apple cider vinegar. Adjust seasoning to taste and top with fresh thyme, crispy smashed potatoes (don't forget the crisped up herbs in the tray... best bit) and an optional drizzle of olive oil.
Print Recipe
London Food Photographer

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