Getting home late, too lazy to cook, or just want a healthy meal without the fuss? Making a quick soup is THE solution for a warm, balanced, and delicious meal in a flash! No need to spend hours in the kitchen: all you need is a few vegetables, some stock, and a blender. In less than ten minutes, you'll have a creamy soup that warms both body and soul. Perfect for weeknights, busy students, or active families! 🏃‍♂️💨

• Frozen vegetables: Ready to cook, already cut (broccoli, carrots, vegetable stir-fries…)
• Pre-cut fresh vegetables: Store-bought bags or a 100% seasonal homemade soup kit to save maximum time
• Leftovers from the fridge: Courgettes, potatoes, leeks, everything goes into a quick soup!
• Whether from a bouillon cube or homemade stock: It boosts the flavor in an instant.
• Spices and herbs: Curry, cumin, parsley, coriander, thyme… Give your soup some zing! 🌱

Tip: Always keep a bag of frozen vegetables in the freezer for busy evenings. You can also use leftovers from the day before to avoid waste. 😉

• Cut into small pieces: The smaller the pieces, the faster they cook!
• Use a kettle: Heat the water separately; it's much faster to start cooking.
• Cooking over high heat: Put everything in the pot with boiling water and stock, cover and let it cook vigorously
• Immersion blender: Blends directly in the pan, no need to transfer.

By following these tips, your soup will be ready in less than ten minutes, stopwatch in hand! ⏰

1. Choose your vegetables : 400g of frozen or fresh pre-cut vegetables (carrot, courgette, leek, broccoli… depending on the season).
2. Put them in a saucepan with 700 ml of boiling water and 1 stock cube (chicken or vegetable).
3. Add a pinch of spices or aromatic herbs to enhance the flavor (curry, thyme, bay leaf…)
4. Cook over high heat , covered, for 7 to 10 minutes (until the vegetables are tender).
5. Mix (immersion blender or blender), adjust the texture with a little water if needed.
6. Serve piping hot , add a drizzle of olive oil, and a few seeds or croutons for extra flavor. Enjoy! 😋🍲

Need more ideas? Discover 15 quick soup recipes on Marie Claire Cuisine!

• Add a spoonful of cream cheese, coconut milk or plant-based cream just before blending for a smooth texture.
• Add some chickpeas or red lentils along with the vegetables for a more filling effect.
• For a change, use a creamy soup or a broth, depending on your preference.
• A squeeze of lemon or balsamic vinegar at the end adds a tangy note that brightens up the soup! 🍋
• Garnish with fresh herbs or a few pumpkin seeds for crunch.

Your quick soup keeps very well! Let it cool, then pour it into an airtight jar or container. In the fridge, it will keep for up to three days. To reheat it without boiling it or losing its flavor, see our guide: how to reheat soup without boiling it .

Tip: You can also freeze the soup in individual portions, perfect for those days when you really don't have time! 🧊

• Can you make a quick soup without a blender? Yes! Cut the vegetables very finely and let them cook a little longer: you get a minestrone-style soup or a rich broth.
• Which vegetables should you choose? Tender vegetables (zucchini, spinach, leek) cook very quickly and make an ultra-fast velvety soup.
• How to add more flavor to a quick soup? Play around with the broth, the spices, add some fresh herbs or a little grated cheese at the end.
• Can I prepare the soup in advance? Absolutely, it keeps very well in the fridge or freezer, and reheats in two minutes.