Veggie pasta broth recipe!

2 Mar

Chopstick here!

I recently made a vegetable soup out of all the things vegetables that were due to go off this week – bizarrely, it tasted awesome. I started off this blog with the intention of giving some healthy advice and recipes and so forth, but university got in the way. For students, however, this would be an excellent idea – it’s cheap, and you get a bunch of servings out of it. To keep, simply cling-film in a bowl or put it in an airtight box and leave in the fridge. Here’s my recipe below!


You can use whatever ingredients you like, but these are the ones I used:


  • 1 cabbage
  • 5 small carrots
  • 175g of pasta
  • 2 potatoes
  • 1 whole broccoli
  • 2 small onions


  • 2 stock cubes and 500ml boiling water
  • 2 tsp of dried coriander
  • 2 tsp of garlic salt
  • 1 tbsp of dark soy sauce
  • 2 tbsp of cranberry sauce
  • 2 tbsp of flour
  • 2 tbsp of cooking sherry (optional)
  • Pepper


  • 2 x pans (preferably one large pan and an average-sized one)
  • Wooden spoon
  • Whisk
  • Peeler or knife



1. Prepare all your vegetables. If you’re not sure how to, then continue reading here. If you are, jump to step 2. For cabbage, peel all the leave off and cut out the stalks in the middle of each leaf. Once you’ve done that, cut your cabbage into thin strips. The carrots can be either peeled or left with the skins on and sliced into big (around 1.5cm) chunks. Peel your potatoes with the peeler or knife and cut it in half and then half again. If you’ve got big potatoes, you might want to cut your half-halves in half again. For broccoli, cut all the little heads off and remove the enormous stalk. Dice your onions. Don’t know how? Watch this video.

2. Fill your larger pan to half-way with water and put it on to boil. By doing this, the vegetables you put in as it’s boiling will make the water level rise, so you don’t need loads. Whilst the big pan is on to boil, take the other and start making your sauce mix. Obviously if you wish, you can make pre-made gravy, but my version was banging. Melt your cranberry sauce in the pan and mix it with your stock, add the sherry and then the boiling water. Stir with a whisk, and add the flour.

When it’s all mixed in, turn your heat down to a simmer, and add the flavourings – coriander, garlic salt and pepper. Taste it – you never know what it’s going to taste like until you try it! Finally, add the soy. not only will it add a salty dimension to your recipe, but it’ll also darken your soup to a gravy-like colour. When finished, it won’t be an overly thick mixture, and will thin out once you add it to your other pan. Now, however, turn off the heat and return to your boiling water.

3. Add vegetables to the water. You should add them in the order that they’re going to cook first – potatos and carrots should go in for ten minutes, then add your pasta and broccoli to the mix and wait another five minutes, then add your onions and your cabbage. Once you add your onions and your cabbage, also add the previously-made flavouring from your other pan and stir with the big spoon.

Soup, glorious soup!

Soup, glorious soup! All rights to

4. Let it stew. Let it simmer for another 5-10 minutes, allowing your flavours to be soaked into the vegetables and everything to be nicely soft and tasty. You’ll know it’s cooked if you test your pasta – if the pasta isn’t crunchy and is at an edible state, then your vegetables will be cooked too!

5. Serve! I’d personally recommend eating it a warm, buttery baguette – butter may sound like a fatty product, but you have just made yourself a healthy vegetable soup and you need to balance it out.

Enjoy! CS. x


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