Winter Vegetable Soup
Vegetable soup is relatively easy to make, it’s packed full of speed-free food ingredients and a great way to use up any leftover vegetables that you have left at the end of the week and of course, a fantastic way to make the ultimate winter warmer.
If you are not using all of the soup at one time and intend to reheat, try adding the chopped pasta to the soup when reheating to keep the pasta nice and firm.
For this vegetable soup, I have simply used what vegetables I have left in my fridge at the time of cooking but there is no right or wrong vegetable for this type of soup.
Feel free to experiment with your favourite vegetables, your soup will still be packed full of vegetables and be packed full of flavour.
If you like this recipe, you may like some of our other fantastic soup recipes.
- Roasted Butternut Squash Soup
- Chunky Vegetable Minestrone Soup
- Slimming World Leek and Potato Soup
- Mixed Bean & Vegetable Soup
Winter Vegetable Soup
Course: Appetizers, Soup6-8
servings10
minutes40
minutesIngredients:
3 Medium carrots, sliced
1/2 Swede, diced
1/2 Bag of kale
1 Medium onion, diced
2 Medium potatoes, diced
1/2 small tin sweetcorn
1 2 Garlic Cloves, grated.
1 Tsp. Oregano
1/4 Tsp thyme
2 Ltr. Vegetable stock
1/2 Tsp. salt
1/4 Tsp. Black pepper
Method:
- Place all the ingredients in a large pot, bring to a boil. Reduce to a simmer, cover with a lid and cook until all vegetables are fully cooked through.
- Remove a couple of ladles of soup and set aside. Using a stick blender, liquidise the remaining soup then return the removed soup back to the pan.
- Season to taste and serve with a little parsley and a few slices of red chilli.
Watch how to make this dish.
- If you are not using all of the soup at one time and intend to reheat, try adding the chopped pasta to the soup when reheating to keep the pasta nice and firm.
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