Easy Winter Vegetable Soup Recipe

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

Broccoli and stilton soup

Curried cauliflower potato and kale soup

Spiced carrot and cauliflower soup

Traditional 5 ingredient Scottish cock-a-leekie soup

Chunky vegetable 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, and Pinterest and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Easy winter vegetable soup recipe

Karon Grieve

a super easy rich and hearty vegetable soup that will fill you up and warm your heart in the chilly winter months

4.15 from 21 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine British

Servings 8 people

Calories 232 kcal

Ingredients

 

MetricUS Customary

• ▢ 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

Metric – US Customary

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.

Video

Notes

Chopping the vegetables; I have said roughly chop these veggies as they don’t need to be in a tiny dice or anything. Just try to keep your veggie pieces about the same size when chopping them so they cook at around the same time.

I kept the skin on the potatoes, its full of nutrients.

You can use frozen spinach but defrost first and squeeze out excess water.

Nutrition

Calories: 232kcalCarbohydrates: 42gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 535mgPotassium: 944mgFiber: 9gSugar: 8gVitamin A: 8240IUVitamin C: 46mgCalcium: 122mgIron: 4mg

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

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