Quick Vegetable Soup with Oat Milk (Budget-Friendly Recipe)

Soup is one of those meals that saves the day when you’re tired, short on time, and still want something proper and nourishing. This vegetable soup has become my regular weeknight go-to because it ticks all the important boxes:

• Quick (30 minutes start to finish)
• Economical (costs about £2-3 for four portions)
• Uses everyday ingredients
• Actually tastes good
• Filling enough for a main meal

The secret ingredient? Oat milk. It creates a lovely creamy texture without needing cream or cheese, and it’s usually cheaper than dairy cream whilst being much healthier.

Why Oat Milk in Soup?

I started using oat milk in soup almost by accident—I’d run out of regular milk and had some in the fridge that needed using. Turns out it works brilliantly.

Oat milk has a natural creaminess that thickens soup nicely without needing flour or cornstarch. It has a mild, slightly sweet flavour that complements vegetables rather than overwhelming them. And importantly for those watching budgets, it doesn’t split or curdle when heated, so you won't waste ingredients if the temperature isn’t perfect.

I use Orasì Oat Drink because it’s got good body—not too thin, not too thick—and keeps well once opened, so there’s less waste.

The Recipe

Ingredients (Serves 4):

• 1 tbsp olive oil or vegetable oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 carrots, diced
• 2 celery sticks, diced
• 1 medium potato, diced
• 1 courgette, diced
• 1 tin (400g) chopped tomatoes
• 750ml vegetable stock (one stock cube in hot water is fine)
• 200ml oat milk
• 1 tsp dried mixed herbs
• Salt and pepper

Optional: handful of frozen peas or sweetcorn

Method:
Step 1: Start the Base (5 minutes) Heat oil in a large saucepan. Add the onion and cook for 3-4 minutes until soft but not brown. Add garlic and cook for another minute.
Step 2: Add Sturdy Vegetables (2 minutes) Add carrots, celery, and potato. Stir to coat with the oil and cook with the onion. These go in first because they take longest to cook.
Step 3: Add Liquid and Simmer (15 minutes) Pour in the chopped tomatoes and stock. Add herbs, salt, and pepper. Bring to the boil, then reduce heat, partially cover, and simmer for 15 minutes until vegetables are tender.
Step 4: Add Quick-Cooking Vegetables (5 minutes) Add the courgette and any frozen vegetables. Cook for 5 minutes more.
Step 5: Add Oat Milk (3 minutes) Pour in the oat milk and stir through. Heat gently for 2-3 minutes but don’t let it boil hard. Taste and adjust seasoning—you'll probably need more salt.
Step 6: Serve Ladle into bowls. Serve with crusty bread for a complete meal.

Total time: 30 minutes

Why This Recipe Works for Busy People

Quick: Half an hour including prep. Less time than ordering takeaway.
Flexible: Use whatever vegetables you have. No courgette? Use green beans. No celery? Use leek. It’s very forgiving.
Economical: About £2-3 total for four good portions. Less than a pound per person.
Simple Ingredients: Nothing fancy or hard to find. Everything’s available at any supermarket.
Freezes Well: Make double and freeze half for evenings when you really can’t cook.

Money-Saving Tips

Buy Loose Vegetables: Loose carrots, onions, and potatoes are nearly always cheaper than pre-packed.
Use Reduced Section: Slightly past-their-best vegetables are perfect for soup. Nothing needs to look pretty.
Frozen Vegetables: Frozen peas, sweetcorn, and mixed veg work brilliantly and often cost less. Plus no waste.
Make Stock from Scraps: Save vegetable peelings and bits in the freezer. When you’ve got enough, boil them for homemade stock. That said, stock cubes are perfectly fine and very economical.
Season Well: Proper seasoning makes cheap ingredients taste good. Don't skimp on herbs, salt, and pepper.

Variations

Curried Vegetable Soup: Add 1-2 tablespoons curry powder with the vegetables. Finish with a squeeze of lemon.
Italian-Style: Add a tin of cannellini beans and small pasta shapes. Use basil instead of mixed herbs.
Winter Soup: Use swede, parsnip, or butternut squash. Add thyme instead of mixed herbs.
Summer Version: More courgettes, fresh peas, finish with torn fresh basil.
Protein Boost: Add a drained tin of chickpeas or butter beans in the last 5 minutes.

Making It Go Further

Soup is brilliant for stretching meals:

• Serve with thick bread or toast
• Add cheese on toast on the side
• Serve with simple green salad
• Warm pitta breads
• Crackers and cheese

Storage

Fridge: Keeps 3-4 days in an airtight container. Often tastes better the next day.
Freezer: Cool completely, then freeze in portions. Keeps 3 months. Defrost overnight in fridge, then reheat thoroughly. I often freeze individual portions for lunch. Much cheaper and healthier than buying lunch out.

Nutritional Notes

This soup provides:

• Multiple vegetable portions
• Fibre from vegetables and oat milk
• Complex carbohydrates from potato
• Vitamins from tomatoes and mixed veg
• Very little fat
• Low salt if you control seasoning

It’s the sort of meal that makes you feel good about feeding your family without spending hours in the kitchen or a fortune at the shops.

Why I Keep Making This

I’m retired and want to spend time on things I enjoy—pottery, walking, reading—not standing over a stove all evening. But I do care about eating well without wasting money. This soup ticks all boxes: quick enough for a weeknight, tasty enough that nobody complains, cheap enough that I do’t worry about cost, healthy enough that I feel good serving it.

It’s one of those recipes I make almost automatically now. The vegetables change depending on what’s in season or needs using up, but the basic method stays the same.

That’s what good everyday cooking should be: simple, flexible, economical, and reliably good.

A Final Word

Nothing fancy about this soup. It won’t win awards or look particularly impressive. But it will feed your family a nutritious meal for very little money, and it'll be ready faster than you can decide what takeaway to order.

Sometimes that’s exactly what you need.