Serves: 6
How much does it cost? This recipe cost me less than 25p per person.
What are the benefits? One bowl of this soup has three of your five a day, is great for veggies and is a brilliant low carb lunch.

I’m so, so excited to bring you this recipe! I might be the only person in the world who has EVER been excited about soup, but there you go.

I really tried to think about #ThisGirlEats when I created this recipe. I took into consideration three main things…

Is it healthy? YES! Lord, yes. Soup is often thought of as a healthy go-to, but it can be very high in salt. Here, you know exactly what goes into it – vegetables, stock and seasoning. That’s it! Plus, in just one bowl, you’ve got at least three of your five a day.

Is it cheap? This is always subjective. “Cheap” to some isn’t “cheap” to others, I know that. But, generally speaking, this is very low-cost at around 24p per serving. Get yourself a budget bag of frozen veg, the cheapest tin of chopped tomatoes you can find, a plain ol’ onion, and you’re golden! Add more water, stretch the soup even further. With the seasoning, you can basically season however you like; remember, I only ever make suggestions. Do your thing with whatever you’ve got!

Is it accessible? Frozen vegetables are still vegetables, people! And, sometimes, for those who are disabled and find shopping for fresh veggies and then prepping them tricky, or big families with lots of mouths to feed and not much time to do it in, frozen vegetables are a lifesaver. Most of the other ingredients are tinned, have long shelf lives and can be found in most stores.

I’m really proud of this one, not only because it hits the nail on the head of what my food is all about but it also tastes de-li-cious. Honestly. It’s scrumptious.


1 Large Onion, Chopped
1kg Bag of Mixed Frozen Vegetables
400g Tin of Chopped Tomatoes
1 Vegetable Stock Cube
2 tsp English Mustard
1 tbsp Tomato Purée
1 tsp Butter / Spread / Margarine / etc.

Frying some dried garlic flakes with the onion (or fresh garlic, if you’ve got it) and adding in a little cumin and ground coriander give the soup a great earthy flavour. Of course, the salt and pepper help bring the vegetables to life, and spruce up with mixed herbs towards the end.

So, this is how I did it…

1. Use a large frying pan or stockpot and gently fry the onion and garlic until the onion begins to soften.

2. Add one litre of water to the pan and throw in the frozen vegetables, chopped tomatoes, a crumbled stock cube, tomato purée, mustard and butter. Season with cumin, ground coriander, salt, pepper and mixed herbs and gently cook for around 10 minutes, until the vegetables have cooked through.

3. Remove from the heat. Now, you can serve it up right away and demolish a chunky bowl of soup, or you can do what I did – leave to cool, pour into a blender or food processor and blitz until it reaches the perfect consistency (mine is thick and mostly smooth, but with a few vegetable lumps and bumps) and reheat to eat.


Tips & Tricks

  • If your soup is looking a little watery, sprinkle in just a little pinch of plain flour until the consistency is thicker.


  • Chopped tomatoes can become a bit acidic sometimes. If you find that’s the case and want the base of your soup to be less sharp, a tiny teaspoon of sugar will balance out the flavours.


  • Versatility is key here – use whatever vegetables you want. Add more, add less. Swap, chop and change. Mix it up!


3 replies on “RECIPE: Frozen Vegetable Soup | #ThisGirlEats

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