Vegetable Soup Base

Vegetable soup base


  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped turnip
  • 3 cups chopped carrots
  • 1 Medium onion chopped
  • 2 sprigs chopped celery
  • 2 cloves chopped garlic
  • 1 large potato chopped
  • 2 cups vegetable broth (or chicken but this version is vegetarian)
  • 4 cups water
  • 1/2 teaspoon each of salt and pepper
  • 1/4 teaspoon poultry seasoning
  • 2 or 3 bay leaves


I originally made this as a stand alone soup and it was OK if you like pureed soups. I then discovered by chance one day while making minestrone soup that it was really great as a soup base.  It adds a creamy richness that just makes the soup that much heartier and flavourful.  I pack this soup in 2 cup serving sizes and freeze to use whenever I make vegetable based soups.


Step 1
Add butter and oil to a large soup pan and heat on medium.
Step 2
Add chopped carrots, turnip, onion and celery to pan and stir well to coat with oil and butter.
Step 3
Add salt, pepper, bay leaves and garlic and let simmer stirring occasionally for about 10 minutes to allow the vegies to soften.
Step 4
Add the potato, broth and water and stir. Cover and bring to a boil then reduce heat and let simmer for about 30 to 45 minutes until all the veg is very soft.
Step 5
Remove the bay leaves and transfer in batches to a food processor of blender to puree. It will be hot so be careful blending. Once blended it can be used immediately for soup base or frozen for future use.

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