Seriously simple but sensationally tasty. Like a hug-in-a-mug this easy winter vegetable soup is a classic and a must-have for your recipe collection to see you through those chilly winter months.
Winter Vegetable Soup
It is cold and wet and windy here in Scotland. Winter is upon us, but not in the pretty but chilly snow-filled way, more in the bone-cold and damp sort of way.
When the weather is like this there is just nothing better than holing up in the house and keeping warm by the fire. Add a big bowl of hearty comforting winter vegetable soup and the picture really is complete.
Seasonal vegetables
This easy winter vegetable soup is all about those basic winter veggies that don’t ring the bells in the glamour department, they are far more earthy, down-home and some would even say a tad boring.
Potatoes, carrots, leeks, parsnip, spinach, cabbage and celery. No chilli fire, no real drama.
Instead, there is depth of flavour and simple goodness.
Now don’t be put off by the list of ingredients here, once you have your veggies washed and peeled it really is just a case of tossing things into the pan, so please resist any temptation to run away and give up at the long list here.
Ingredients for this winter vegetable soup
An onion, carrots, celery, parsnip, sweet potato, potatoes and garlic.
Actually, you can use any vegetables you can get your hands on. Swede/turnip is always a good choice.
Some green veggies like cabbage and spinach.
Beans for filling fibre. I’ve used a can of cannellini beans but you could just as easily use butter beans or anything else lurking in the cupboard.
Tinned tomatoes and vegetable (or chicken) stock.
There are no spices other than salt and pepper and for herbal interest, I’ve used thyme. You could use rosemary if you prefer. I love the earthiness of thyme in this winter vegetable soup.
Pro tips
I’ve used dried thyme but feel free to use fresh thyme if you have it. Use half the amount of dried herbs to fresh herbs though as their flavour is much stronger.
You could use swede/turnip or cauliflower for this soup, broccoli or butternut squash or pumpkin. just use any veggies you can get your hands on in winter.
If you don’t have any canned beans you could always use lentils instead or chickpeas.
What size to chop the vegetables?
When chopping the veggies you don’t want to make the pieces tiny in small dice.
Simply chop them into pieces about 1cm in size and try to keep everything about the same size so they cook evenly.
How to make winter vegetable soup
Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently.
Add the garlic and thyme and cook for a further 2 minutes.
Drain and rinse the cannellini beans and add these along with the tomatoes and stock.
Bring to the boil then lower the heat and simmer for 20 minutes.
Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.
Serving suggestions
I like to serve my winter vegetable soup with a spoonful of homemade Pistou as I always feel this veggie soup is a bit like a winter version of the French summer soup de pistou.
You can also add a dollop of pesto instead of pistou. Check out my pesto section for lots of great pesto recipes. I even have an Ebook ‘A Passion For Pesto’ with over 50 great pesto recipes and serving ideas.
I also serve my vegetarian Scotch broth with kale pistou. It’s a great way to brighten up any simple soup.
A sprinkling of freshly grated Parmesan cheese and some crusty bread on the side.
How many does this serve?
This winter vegetable soup recipe will serve up to 8 people.
Storage
This winter vegetable soup will keep fine in the fridge for about 5 days in a sealed container and of course, it freezes well for up to 6 months.
Looking for more hearty soups to see you through the winter months? Then check these out before you go;
Vegetarian Scotch broth with kale pistou
Rich and creamy garlic mushroom soup
Quick and easy tomato and mascarpone soup
Curried cauliflower potato and kale soup
Spiced carrot and cauliflower soup
Traditional 5 ingredient Scottish cock-a-leekie soup
Scottish classic Cullen Skink soup
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy winter vegetable soup recipe
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 3 carrots chopped
- 2 sticks celery chopped
- 1 parsnip peeled and chopped
- 1 small sweet potato peeled and chopped
- 2 large potatoes chopped
- 2 cloves garlic minced
- 1/2 tbsp dried thyme or 1 tbsp fresh thyme
- 400 g cannellini beans canned
- 400 g canned tomatoes
- 600 ml vegetable stock or chicken stock
- 250 g green cabbage chopped
- 150 g fresh spinach
- Salt and pepper to taste
Instructions
- Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.
- Drain and rinse the cannellini beans and add these along with the tomatoes and stock.
- Bring to the boil and simmer for 20 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.
- Serve with a spoonful of pistou and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.
OMG! I just made this wonderful soup for our family of vegan, and gluten-free adults. They absolutely loved it. I used fresh tarragon instead of thyme and four cloves of garlic. The flavors of the vegetables and sweet potato just combine amazingly well. Thank you so much!
Hi Linda
Glad you liked it so much.
K x
Hi. This soup is amazing. Can it be frozen?
Glad you like the soup. Of course it can be frozen and used within three months
K
Love to try need to can some have extra only 2 of us hate to waste need easy way save my soup freeze full!
Hi Anita
I think it would probably take between 60-90 minutes for water bath canning. Hope this helps.
K
Can you describe how you chopped each vegetable?
Hi Jill
I chop my veggies into about 1cm pieces and try to keep things about the same size so they cook evenly. Thanks for mentioning this, I have updated the recipe showing this.
K
This was delicious. Lovely flavours.
Hi Mandy
Thanks so much, glad you liked it.
K