Winter vegetable soup recipe for chilly days
This filling winter vegetable soup is not only scrumptious, but packed full of nourishing goodness. It really couldn’t be simpler to make and is sure to become a family favourite.
A winter vegetable soup is also 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. Better still, serve your sourdough warm with a little salted butter from grass-fed cows. Delicious!
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- 1 leek or onion
- 2 celery stalks
- 3 carrots
- 4 potatoes
- 1 tbsp olive oil
- Approximately 1 litre of vegetable stock
- 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.
- 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.
- 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.
- Whizz in a blender until smooth, check for seasoning and serve piping hot.