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Hodge podge soup recipe

Hodge podge soup recipe

22 ratings

Jamie says: 'Wholesome, hearty and flexible, this humble soup will give you a big hug on a chilly night. It’s super-easy to tweak according to what’s in your veg drawer – embrace the seasons but also use the best of your freezer and store cupboard. This recipe makes 6 portions so batch up for future meals. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 239 calories / serving
  • Healthy
  • Vegetarian


  • olive oil
  • 300g Tesco chef's base mix or 300g diced celery, onion and carrot
  • 160g kale, cabbage or mixed seasonal greens
  • 1 x 400g tin of mixed beans
  • 100g basmati rice
  • 1.5 litres vegetable stock
  • 240g frozen peas
  • 2 slices of stale bread (100g)
  • 30g mature Cheddar cheese
  • extra virgin olive oil
  • 2 rosemary sprigs or 2 teaspoons dried rosemary (optional)

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    2g 9%
  • Sugars

    5g 5%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 37.8g Protein 12.6g Fibre 7.1g


Jamie Oliver 155x255

  1. Preheat the grill to high. Place a large pan on a medium-low heat with 1 tablespoon of olive oil. Pick and roughly chop the rosemary, if using, then add to the pan with the frozen veg base and cook for 10 minutes, or until softened.

  2. Roughly slice the greens and add to the pan with the beans (juice and all), rice and stock. Bring to the boil, then simmer with the lid on for 10 minutes, or until the rice is cooked, adding the peas for the final minute. Season to perfection.

  3. Meanwhile, grill the bread on one side until toasted, turn over, grate over the cheese and return to the grill until melted and bubbling. Ladle the soup into bowls, top with the cheesy toasts, drizzle with a little extra virgin olive oil, if you like, and dig in.

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