British Wartime Soup Recipes That Kept People Going

When food was rationed, options were limited, and air raids were daily threats, British families turned to soup. Hot, simple, and often made from whatever was on hand, wartime soups weren’t just meals—they were survival in a bowl.

These soups were hearty, filling, and made from scratch. Think vegetables from the garden, scraps from the pantry, and flavor from whatever could be spared. They warmed cold shelters and soothed nerves during blackouts. And most importantly—they kept people going.

Chunky Vegetable Soup

This soup was a classic. It used leeks, carrots, swede (that’s rutabaga), potatoes, and cabbage. Butter or margarine helped sauté the veggies, which were dusted with flour before stock was added.

Cabbage went in last to stay a little crunchy. A sprinkle of parsley finished it off. Served with a slice of the National Loaf, this was a full meal, not just a starter.

Blitz Soup

Born during the Blitz, this soup was as tough as the people who made it.

It started with basic veg—carrots, leeks, turnips, celery, and potatoes. Some families added bones or scraps for flavor. Others used Marmite or meat extract if they had it.

Everything went into one pot and simmered for a good hour. You could keep it chunky or mash it a bit. Either way, it was a hot meal during hard nights.

Potato Soup

Potato soup was humble but dependable. All you needed was potatoes, maybe some leeks or celery, parsley, and water or milk.

Some used leftover veggie water from boiling greens. Others added a splash of milk if they could spare it. The soup was thick, warm, and filling.

Nothing fancy—just comfort in a cup.

Pea Soup

Pea soup brought a touch of sweetness and color to the table. It used peas (fresh or frozen), potatoes, onions, and vegetable stock.

Some recipes called for blending it all together for a smooth, thick texture. Others left it chunky. A spoonful of flour could make it heartier, but often, the potatoes did the job just fine.

Fish Soup

Waste not, want not—that was the rule. Fish soup used heads, bones, and scraps that might otherwise be tossed.

These were boiled with onions, celery, and herbs to make a flavorful stock. A bit of margarine and flour helped thicken it. Some added milk, and if they had an egg, they’d whisk it in at the end.

A handful of watercress on top gave it a fresh bite. It was resourceful cooking at its best.

Skilly Soup

This was the most basic of all—and maybe the most clever.

It combined grated carrots or parsnips, onions, and oats. Garlic if you had it. All simmered in stock or salted water until creamy.

It was somewhere between soup and porridge. Not glamorous, but quick, filling, and nutritious. Perfect when you had very little left in the cupboard.

Why Soup Mattered

Soup stretched the rations. It made small amounts go further and turned garden vegetables into something satisfying.

It didn’t waste anything. Bones became broth. Veggie scraps became flavor. Even the water used to boil vegetables was reused in soup.

And in a time when the future was uncertain and meals had to be earned with ration coupons, soup gave families a sense of normalcy. Something hot to share around the table. Something to hold onto.

Soup wasn’t just food—it was fuel for resilience.