Winter and soup go together hand-in-hand and this Winter Vegetable Soup is a fantastic way of using some of the cheap and plentiful veggies which are so easy to pick up at this time of the year.
This soup is absolutely packed with variety and is a brilliant way of using up odd bits of veg in your fridge. If you don’t have one of the ingredients you can sub in something similar or leave it out completely. This is a very chunky soup, as that’s how we like them, but has a richness thanks to the secret butter beans. By blending the beans with the passata before adding to the pan you create a thicker, creamier texture with a real depth of flavour. It also bumps up the protein levels and is brilliant to add if you have kids who aren’t keen on beans. If you would like a much smoother texture then you could blend the whole soup, but for me the different chunks in every mouthful keeps things interesting.
This Winter Vegetable Soup is also vegan, fat-free and gluten free, it’s delicious on its own or with some bread or even cheese on toast on the side.
Winter Vegetable Soup
Ingredients
- 1 leek
- 250g peeled swede
- 250g peeled celeriac
- 2 carrots
- 1 parsnip
- 1 green pepper
- 150g mushrooms
- 1 tablespoon Marmite
- 500g passata
- 1 drained tin butter beans
- 1.25 litres vegetable stock
Directions
- Step 1 Finely slice the leek, wash well and place in a large saucepan with a splash of water and cook with the lid on on a medium heat until soft.
- Step 2 Meanwhile chop all the vegetables into small pieces. They should be evenly sized and allow for a few on a soup spoon at a time!
- Step 3 When the leeks are soft add all the vegetables and vegetable stock.
- Step 4 Blend together the passata and butter beans until smooth then add this to the soup (make sure you include all the sauce stuck to the blade and blender too).
- Step 5 Place the lid on the pan, bring to the boil then simmer, lid on, for 20min.
- Step 6 Check the veggie pieces are all cooked through, the swede and carrots are the best to try as they take a little longer. Cook for another 5mins if the vegetables aren’t soft.
- Step 7 Season the cooked soup with salt and pepper to taste.
I like to make lots of soups at this time of year. There’s definitely something to be said for comfort food. This recipe would be great for using up those bits of veg left over the fridge. I can’t wait to try it!
Perfect for using up all you bits and eliminating waste
This looks great, I love a good soup i the winter.
This looks delicious! It’s been awfully chilly here and soup would absolutely hit the spot!
Thanks for sharing!
Vegetable soup is one of my favorite easy meals to prepare. And it just so happens to be a tad chilly in LA today — makes me want to make it!
Yum. Vegetable soup is one of my favs during winter. But unfortunately in Australia it’s summer at the moment and it’s way to hot for soup let alone cook anything really. Thanks for sharing this yummy recipe.
Save this one for later!
This looks absolutely tasty, paired with a big piece of crusty bread it would be perfect. I love that your recipe calls for marmite, I’ve always wanted to use it. I tried it once plane when I was in England and I didn’t quite develop a taste for it. However I think it would be good if used and something else like this soup.
Marmite is fab in stews, soups and anything you want a bit of a meaty/savoury tang too and you wouldn’t know it was there. Personally I love it on toast too and have been known to lick the spoon happily!
I love your idea of blending the verbs to make it a creamer soup! Genius! And hiding the veggies from the kids by blending the whole soup! Excellent idea! I’d still keep my bowl chunky because that how I like it as well! ❤️
You can hide anything if you blend it!