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Garden Furniture Centre: BBQs

Chunky Vegetable Soup

Chunky vegetable soup is a winter staple which tastes great when cooked on the BBQ and enjoyed outside with the family.

Chunky Vegetable Soup
  • 25 mins
  • 20 mins
  • Snack
  • 6
  • Easy


  • 2 Garlic Cloves (minced)
  • 3 tbsp Olive Oil
  • 1 Medium Onion (diced)
  • 1 Leek (finely chopped)
  • 1 Carrot (sliced)
  • 1 large Baking Potato (cubed)
  • 1 Parsnip (diced)
  • 700 ml Vegetable Stock
  • Handful of fresh Spinach or Rocket leaves
  • Pinch of Fresh Parsley


  • Put 3 tablespoons of oil into a large, deep sauce pot over the BBQ on medium heat and add the onion, leek, and carrot. Stir until the onion softens, which should take around 5 minutes.
  • Add the remaining vegetables (not leaves) and sprinkle generously with salt and pepper. Allow to cook, stirring, for a minute or two, then add the stock and bring to a boil. Lower the heat so the mixture bubbles gently, stirring regularly. Once you feel the vegetables soften, add the spinach or rocket leaves and parsely.
  • Leave bubbling gently for another 15 minutes or until vegetables are tender. Ladle into large mugs or bowls and top with lightly toasted croutons and a sprinkle of grated, smoky cheese.

(Tip: Why not add some small chunks of pre-grilled diced beef steak or chicken breast for a meaty addition to your soup at stage 1?)