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Easy soup


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the carrot, celery, onion, zucchini and potato until they get a bit of colour, stirring now and again.
  • Add about 1½ litres stock and seasonings. Gently cook for about 10 mins until the vegies are tender, stirring now and again.
  • Then add the pasta and cook for about another 10 mins until the pasta is tender, adding the parsley at the end (and more stock if needed).
  • To serve, ladle the soup into individual bowls and sprinkle parmesan on top.
  • nb.  Any variety of vegies or pasta can be used.



  • vegetable oil
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 1 onion, chopped
  • 2 zucchini, diced
  • 1 large potato, diced
  • 1-2 litres chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 1 cup shell pasta
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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