Vegetable soup

The thickness will depend on how much stock/water you use in relation to the veggies you've used.

A very easy, lazy option is to buy the pack of soup veggies in Aldi (Lidl probably do the same, as would other supermarkets but I happen to use Aldi) - had carrots, leek, turnip, onion, parsley, parsnip last time - sweat the veggies, and then I added a litre of beef stock (I know, but it gives amazing flavour and depth) using Knorr stock pots, and I got about 8 portions of lovely thick soup out of it. Total cost about €2.

Potato and cauliflower (frozen or fresh, doesn't matter) can also be used to thicken soups.

Depends what's in it and what it's like when it's ready. Sometimes it doesn't need anything done to it, sometimes a quick blitz and sometimes a bit of a longer blend.

Nice to have a bit of veg chunk in there though.

Dial Hard wrote: »

This is a real stick-to-your ribs soup which I make often. I'm not vegan so I use homemade chicken stock instead of the vegetable broth and I throw in the rind off a parmesan cheese if I have one in the freezer as it thickens up the whole soup instead of just grating a little bit on top.

http://www.cookingclassy.com/2014/02/kale-quinoa-minestrone-vegan-gluten-free/

Oh I'd forgotten about the rind of parmesan trick - it's brilliant! (also never thought of freezing the rinds before they go mouldy.... thanks for that tip!)

I usually mash up some of the spud and that makes it fairly thick and reduce the water amount. Chicken stockk to add to the mix. Can't stand blitzing anything, prefer to eat the veg naturally.