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.
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.
To make this simple winter vegetable soup you will need;
3 tablespoons 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 tablespoon chopped fresh thyme
400g/14 oz canned cannellini beans
400g/14 oz canned chopped tomatoes
600ml/1 pint vegetable or chicken stock
250g/9 oz chopped green cabbage
250g/9 oz fresh spinach
Salt and pepper
Pistou and parmesan to serve
How to make this simple 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.
I like to serve my winter vegetable soup with a spoonful of homemade Pistou (recipe coming for you this Friday!) and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.
Sometimes the best things are simple and maybe just a wee bit plain…..
Karon x
- WINTER VEGETABLE SOUP
- 3 tablespoons 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 tablespoon chopped fresh thyme
- 400g/14 oz canned cannellini beans
- 400g/14 oz canned chopped tomatoes
- 600ml/1 pint vegetable or chicken stock
- 250g/9 oz chopped green cabbage
- 250g/9 oz fresh spinach
- Salt and pepper
- Pistou and parmesan to serve
- 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.
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