Creamy Vegetable Pasta Soup

    1 hour

    I got this recipe from a cook while travelling in Africa, it is a lovely quick recipe and you can use whatever vegetables you have left in the fridge.


    London, England, UK
    9 people made this

    Serves: 6 

    • 1 large potato
    • 1 large carrot
    • 3 spring onions
    • 1 large onion
    • 2 leeks
    • 4 tablespoons peas
    • 4 tablespoons sweetcorn
    • 4 tablespoons green beans
    • 1/4 cabbage
    • 2 tablespoons of fresh parsley
    • 1 clove of garlic
    • 1/4 teaspoon crushed ginger
    • 1 tin of light evaporated milk
    • 1 litre vegetable stock
    • 225g wholemeal pasta
    • 2 tablespoons butter (or olive oil)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Chop all vegetables finely into small cubes.
    2. Melt butter in large saucepan and add all vegetables, cook for 10 minutes to soften. Add vegetable stock and pasta. Bring to boil and then simmer for 30 minutes (or until vegetables and pasta are soft). Reduce heat and blend or process half of the soup.
    3. Add evaporated milk to processed soup, heat and stir.

    Editor's note

    This recipe was edited by Allrecipes staff to include measurements familiar to British and Irish cooks.

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    Reviews in English (3)


    Delicious! I adjusted the vegetables to what I had in my cupboard (carrot, leek, peas, sweetcorn, spinach). I was dubious about adding the evaporated milk, but it really made this dish wonderful. I'll certainly be making it again!  -  30 Apr 2010


    I loved this soup. It was so easy to make and I might not blend any next time  -  26 Sep 2012


    Absolutely lovely, had to add some extra water to the leftovers the next day because it had dried up quite a lot, but it was still really nice and creamy.  -  23 Oct 2011