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winter vegetable soup in two bowls

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
4.06 from 18 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine British
Servings 8 people
Calories 232 kcal

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.

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!
Keyword soup, vegetables
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