Gluten-Free and Good-For-You Vegetable Soup

This is a simple but tasty recipe I’ve used a lot over recent years.  It’s one of those that has just grown and changed and I’ve never really written it down until now.  Most of the ingredients are optional, just use what you like best, or what you have in the fridge or have harvested from your plot, and vary the quantities depending on what you prefer and what’s available.  However, for a tasty soup, you should use the core ingredients listed as a minimum (obviously leave out the bacon if you’re vegetarian) and add any of the optional vegetables, or others if you prefer.  I calculated (and this only an estimate) that the average portion has less than 100 calories.  This quantity serves about 10-12 people and you will need a very large saucepan/casserole dish (at least 4 litres).  If this is too much or you don’t have a big enough pan, just make half.  Chop the vegetables finely or chunky depending upon your preference.  Any left over soup can be frozen in portions and re-heated as required.  Do let me know if you have a go and how your soup turns out!

Debs Simple Vegetable Soup


  • 15g sunflower oil
  • 150-200g onions
  • 150g (about 3-4 slices) bacon
  • 2 x 400g tins chopped tomatoes
  • 2.5 litres water made into stock with 6 heaped tsps Bouillon stock powder (or whichever GF stock you prefer)
  • 250g potatoes
  • 150g carrots
  • 150g courgettes
  • 150g green beans
  • 2 tsp dried mixed herbs
  • 50g celery*
  • 50g leeks*
  • 1/2 sweet pepper*
  • 50g celeriac*
  • 50g kale or cabbage*

* optional ingredients


  1. Peel and chop the onions (also the leeks, celery and sweet pepper if using) and finely chop the bacon
  2. Add the oil to a large 4 or 5 litre saucepan and put on a low heat
  3. Add the onions, bacon (and leeks/celery/pepper if using) and cook gently for 10-15 minutes until soft
  4. Meanwhile, prepare the remaining vegetables by peeling, chopping or dicing as appropriate
  5. When the onion mixture is soft, add the chopped tomatoes and the rest of the prepared vegetables, then add the stock
  6. Add the herbs, then bring to the boil, and simmer for 45 – 60 minutes, stirring occasionally, until the vegetables are cooked
  7. Season to taste if required
  8. Serve with GF bread, toast or savoury scones*

Debs Vegetable Soup

* Recipe for Savoury Cheese Scones

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