Had some random veggies left over in the fridge which needed to be used up so made this souper-easy Basil infused vegetable soup while my wife took the 3 kids (the twins have arrived hence been quiet for a while on the blogging front) to rhyme-time. This turned out to be really tasty soup with a gorgeous light green colour from the basil. T his makes about 3 litres so plenty for everyone…

Basil infused vegetable soup ingredients

1 onion

2 leeks

3 parsnips

3 potatoes

1 courgette

5 cloves garlic

5 chestnut mushrooms

1 sm tin sweetcorn

3 bay leaves

2 ltrs light veg-chicken stock ( I used 2 chicken and one veg knorr stock cube)

200g soft cheese (philly)

1/2 bunch Basil


Roughly chop/dice the veg + galic and chuck in a pan with a good glug of olive oil  and a healthy twist of black pepper – then lightly fry for about 10-15 mins.

Add the stock and the bay leaves bring to the boil then simmer for 10 mins

Remove the bay leaves and throw the basil in and let it sit for 5 mins

Then put the soup through a blender (had to do it in 2 goes) with half the soft cheese with each batch. (Chef Tip- use a magi-mix blender rather than a hand blender for a souper silky soup!)

Return to pan, check seasoning – should be ok due to the salt from the stock (if serving later then put the bay leaves back in)

Serve with crusty bread and a swirl of cream with a basil leaf or two.

Basil infused vegetable soup

Basil infused vegetable soup


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

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