Winter Vegetable Soup
Home » COOK » Recipes »Make a comforting bowl of Winter Vegetable Soup using seasonal vegetables like parsnips and winter squash to warm you through on cold winter nights. Vegetable soups are very easy to make, and can be customized with your favourite veggies and herbs. This soup is also great to enjoy after all the Holiday indulgence!
Take a look at our other Easy Soup Recipes next.
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Winter Vegetable Soup
I love making soups – they’re so easy! You can literally just throw a bunch of ingredients into a saucepan with some stock, and cook until, well, cooked through, and then serve.
When I make vegetable soups I tend to use an immersion hand blender to blitz everything to a smooth consistency. I also like adding a drop of milk to add a touch of creaminess. I remember a friend’s mum doing this to her soup when I visited one day for lunch, and I’ve been doing it ever since!
Ingredients used in this recipe
One of the great things about the recipe is that you can use whatever winter vegetables you have to hand – and that’s pretty much what I did when I made this soup!
If you want to make this winter vegetable soup you will need leeks, carrots, parsnips, winter squash, potatoes, and tomatoes; as well as garlic, some fresh or dried herbs, and some freshly cracked black pepper. I use either vegetable or chicken broth/stock (depends what I have in the kitchen) which usually has enough salt in it that I don’t use extra. But of course, adjust to your personal preference.
How do you make winter vegetable soup?
Start by chopping all your vegetables into small pieces – it doesn’t matter how you chop them as everything is going to get blended with an immersion hand blender anyway. However, if you chop them small they’ll cook quicker, which means you get the soup in your belly quicker.
Place the prepared vegetables into a large saucepan with the garlic, herbs, and black pepper. Then pour in enough broth to cover the vegetables and bring the pan to the boil on a high heat. Reduce to simmer for about 25 minutes or until the vegetables are tender.
Remove from the heat and using a hand held blender, blend everything to your desired consistency. If you find it to thick you can add some more stock and heat it through, or you can thin it out with a dash of milk. This also gives it a hint of creaminess too.
Serve in warmed bowls with a swirl of milk or crème fraîche. Soup always needs some crusty bread or croutons or crackers, so grab your preferred carb of choice and enjoy!
Make It A Meal!
This soup also makes a great starter, so here are some more recipes that you could use to turn this winter vegetable soup into a complete meal.
- Main Dish: Roasted Pork Loin with Apple + Onions
- Side Dish: Loaded Baked Potatoes {with Cheese & Bacon}
- Beverage: Apple Cider Margarita
- Dessert: Peanut Butter Jelly Stuffed Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
Winter Vegetable Soup Recipe
Make a warming bowl of winter vegetable soup to enjoy on cold winter evenings.
Ingredients
- 1 medium leek, halved lengthways and sliced
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- ½ winter squash, peeled and chopped
- 1 potato, peeled and chopped
- 2 ripe tomatoes, quartered
- 2 garlic cloves, peeled
- Fresh or dried herbs of your choice - rosemary, thyme, oregano etc
- Freshly ground black pepper
- 4-8 cups vegetable or chicken broth/stock
- Milk or crème fraîche to serve
Instructions
- Place all the prepared vegetables, garlic, herbs and some salt and pepper into a large saucepan.
- Fill the pan with broth to cover the vegetables.
- Bring to the boil on a high heat, then reduce heat to medium-low and simmer for 25 minutes until the vegetables are tender.
- Remove from heat and use an immersion hand blender to blend to desired consistency.
- Check for seasoning and add more if desired.
- Serve in warmed bowls with a splash of milk or crème fraîche to add creaminess.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 151Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 182mgCarbohydrates: 26gFiber: 6gSugar: 7gProtein: 6g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
