Vegetarian

Winter vegetable soup recipe for chilly days

Serves 6
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This filling winter vegetable soup is not only scrumptious, but packed full of nourishing goodness. Ideal for the winter months, when we may be more likely to catch a cold and feel less than our best. What’s more, it really couldn’t be simpler to make and is sure to become a family favourite.

You may notice that this recipe follows a ‘4-3-2-1’ method with its ingredients, making it a super easy one to remember. But, a winter vegetable soup also offers the perfect excuse to use up whatever veggies you have in the fridge. Feel free to experiment – it can be a simple way to make your Sunday roast leftovers go further!

Enjoy this warming bowlful on its own or, if you can’t resist a slice of bread, opt for some crusty sourdough. If traditional varieties of bread make you feel bloated, sourdough can help to satisfy a carb craving without messing with your microbiome.

Sourdough is naturally fermented, meaning the tough outer shell of the grain is broken down before we eat it. This makes it easier to absorb and is gentler on our gut.

Up the benefits even further by serving your sourdough warm with a little salted butter from grass-fed cows for healthy dose of butyrate to boost your good-gut bugs. Delicious!

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Ingredients

  • 1 leek or onion
  • 2 celery stalks
  • 3 carrots
  • 4 potatoes
  • 1 tbsp olive oil
  • Approximately 1 litre of vegetable stock

Method

  1.  Roughly chop the onion or leek, celery and carrots (no need to peel as long as they are clean!). Pour the olive oil into a large heavy-based saucepan, add the chopped vegetables and heat gently with the lid on for five minutes, stirring occasionally until they have softened a little.
  2.  Meanwhile, peel your potatoes and dice into smallish chunks. Add to the softened vegetables and continue to gently heat for another couple of minutes (the potatoes have a tendency to stick to the bottom so keep stirring!), then add the stock.
  3.  Put the lid back on the pan, bring to the boil and simmer gently for about 20 minutes until the potatoes and carrots are cooked through.
  4.  Whizz in a blender until smooth, check for seasoning and serve piping hot.