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5 from 1 vote

Winter Vegetable Soup

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Servings: 6
Author: Karon Grieve


  • 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
  • 400 g/14 oz canned cannellini beans
  • 400 g/14 oz canned chopped tomatoes
  • 600 ml/1 pint vegetable or chicken stock
  • 250 g/9 oz chopped green cabbage
  • 250 g/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.