Winter vegetable soup

Winter Vegetable Soup



1 tbsp olive oil

1 garlic clove, crushed

1 Swede, peeled and cut into 1cm chunks

1 parsnip, peeled as above

250g butternut squash peeled as above

2 large carrots, peeled and cut into 2cm chunks

3 sprigs thyme, leaves removed and roughly chopped

1000ml vegetable stock

200ml semi-skimmed milk (optional)

1 x 410g can of haricot beans in water, drained

1 x 410g can of butter beans in water, drained


Heat the oil in a large saucepan; then gently soften the garlic without colouring

Tip in the Swede, carrots, parsnip and butternut squash and two-thirds of the thyme

Pour in the stock and optional milk. Bring to the boil, and simmer for 12-15 minutes

Ladle a third of the soup into a blender, whizz until smooth then pour back into the pan along with the beans

Check for seasoning, adding salt and pepper if required then return to the heat and warm through

Serve sprinkled with the remaining thyme and some warm, crusty bread rolls

17 Jan, 2013

8 thoughts on “Winter vegetable soup

  1. It looks like something that my girlfriend cooks up quite often this time of year, which is usually very good!

    It’s definitely that time of year when it is a great meal to have.

    1. That’s great Randy! I agree it’s a good meal to have this time of year. This particular recipe is very easy to make.

  2. This is a great recipe. Delicious as posted, but there are so many ingredients you can swap and change too. Also great with a pinch of chilli powder!

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