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Home » Super Soups » Easy Winter Vegetable Soup Recipe

Easy Winter Vegetable Soup Recipe

By Karon Grieve 8 Comments

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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 by larder love

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 soup and the picture really is complete.

winter vegetable soup by larder love 1

Seasonal vegetables

This 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 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 fresh thyme but feel free to use dried thyme. 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, 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 25 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.

winter vegetable soup by larder love

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.

I also serve my vegetarian Scotch broth with kale pistou. It’s a great way to brighten up any simple soup.

I also add a sprinkling of freshly grated Parmesan cheese and some crusty bread on the side.

Storage

This 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.

larder links

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, I love to hear from you. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.

soupe au pistou

Easy winter vegetable soup recipe

Karon
a super easy rich and hearty vegetable soup that will fill you up and warm your heart in the chilly winter months
3.67 from 3 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Soup
Cuisine British
Servings 6 people
Calories 415 kcal

Ingredients
 

  • 3 tbsp olive oil
  • 1 medium onion chopped
  • 3 carrots peeled and roughly chopped
  • 2 celery sticks chopped
  • 1 parsnip peeled and chopped
  • 1 small sweet potato chopped
  • 6 small potatoes or 2 large chopped
  • 2 cloves garlic minced
  • 1 tbsp chopped fresh thyme
  • 400 g canned cannellini beans
  • 400 g canned chopped tomatoes
  • 600 ml vegetable or chicken stock
  • 250 g chopped green cabbage
  • 250 g fresh spinach
  • Salt and pepper
  • Pistou and parmesan to serve
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 25 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.

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

Nutrition

Calories: 415kcalCarbohydrates: 77gProtein: 13gFat: 8gSaturated Fat: 1gSodium: 608mgPotassium: 2018mgFiber: 14gSugar: 11gVitamin A: 14793IUVitamin C: 86mgCalcium: 200mgIron: 6mg
Keyword vegetables
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winter vegetable soup pin image

 

Filed Under: ALL RECIPES, Super Soups, Vegetarian Recipes

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Easy Recipe For Classic French Pistou Sauce »

Comments

  1. Linda says

    December 22, 2016 at 10:23 pm

    5 stars
    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!

    Reply
    • Karon Grieve says

      December 28, 2016 at 10:41 am

      Hi Linda
      Glad you liked it so much.
      K x

      Reply
  2. Stacey says

    November 9, 2019 at 1:39 pm

    Hi. This soup is amazing. Can it be frozen?

    Reply
    • Karon Grieve says

      November 27, 2019 at 12:28 pm

      Glad you like the soup. Of course it can be frozen and used within three months
      K

      Reply
  3. Anita Taylor says

    August 23, 2020 at 4:03 am

    Love to try need to can some have extra only 2 of us hate to waste need easy way save my soup freeze full!

    Reply
    • Karon Grieve says

      August 23, 2020 at 9:37 am

      Hi Anita
      I think it would probably take between 60-90 minutes for water bath canning. Hope this helps.
      K

      Reply
  4. JR says

    January 13, 2021 at 3:44 am

    Can you describe how you chopped each vegetable?

    Reply
    • Karon Grieve says

      January 13, 2021 at 9:57 am

      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

      Reply

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