VegBox Recipes

Autumn Vegetable Soup

This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!


  • 1 kg autumn vegetables, e.g. potatoes, red onions, carrots, squash, etc.
  • 5-6 sun-dried tomatoes (optional)
  • 10 dried mushrooms (optional)
  • 1 litre vegetable stock
  • 1 tablespoon fresh herbs, chopped


  1. Choose your vegetables. Wash them well and chop them into 1 inch chunks or slices.

  2. Put in the pan with the stock, sun-dried tomatoes (if using) and dried mushrooms (if using)

  3. Cover and simmer, stirring occasionally for up to ½ hour, until the vegetables are soft.

  4. Add the herbs and liquidise.


Time From Cupboard-To-Table

35 minutes.

Notes & Variations on Autumn Vegetable Soup

Use any mix of autumn vegetables. Experiment with herbs and different stocks.

This recipe is quick, simple and always goes down well.


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