Easy Vegetable Soup


  • 1 Tbsp butter
  • 1 garlic clove, grated (optional)
  • 1 onion, diced (optional)
  • 2–3 carrots, chopped
  • 1 parsnip, chopped
  • 1 beet, chopped
  • 1 leek (wash well, and trim the ends)
  • 2–3 potatoes
  • bouillon cube
  • salt to taste
  • chopped dill or parsley for garnish
  • TOPPINGS: sliced hardboiled eggs, dollop of sour cream
  • EXTRAS: slices of ginger, can of corn, cooked pasta to replace potatoes


  • cutting board and knife
  • grater
  • soup pot
  • wooden spoon

Prep time:




Cook time:

4 servings

Recipe submitted by:


  1. Melt the butter in your soup pot on medium heat.
  2. Grate garlic into melted butter, then add onions and cook until they are translucent.
  3. Add chopped carrots, parsnip, beet and potatoes, and toss them in the butter.
  4. Add just enough water to cover the vegetables.
  5. Turn the heat up to high and add your bouillon cube or salt.
  6. Bring to a boil and simmer until vegetables are tender (about 15 minutes).
  7. Enjoy, or leave to simmer another 30 minutes over low heat to get a richer taste.
  8. Top with chopped dill or parsley to taste.

Experiment with some of the suggested toppings or extras for variation!

Fun Fact: In European supermarkets you can actually get these veggies bundled together and sold as "soup mix".