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
- 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
- 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.