Winter vegetable soup

Winter vegetable soup is a thick and hearty vegetarian soup made using plant based ingredients and is quick and easy to make. It is perfect for autumn or winter days served with homemade croutons, crusty bread or focaccia.

Homemade vegetable soup is a great way to make use of seasonal and year round vegetables such as carrots, parsnips, swede, turnip, sweet potatoes, butternut squash or celery. In this versatile recipe you can use whatever vegetables you have to hand and in whatever quantity you wish.

And as this recipe is made using only plant based ingredients it is vegan too.

Similar to spicy carrot and lentil soup, sweet potato and ginger soup and minestrone soup, winter vegetable soup can be prepared ahead of time and reheated. It is perfect for bulk cooking and will keep well in the fridge for up to a week.

The quantities in this easy soup recipe are sufficient for around 5 servings but can easily be adjusted to make whatever quantity you like.

Winter vegetable soup ingredients

See the recipe card below for detailed list of ingredients and instructions.

• Onion or leek - onions and leeks are some of the best vegetables for adding flavour to homemade soups.

• Vegetables - such as carrots, celery, sweet potato, parsnips, butternut squash, swede, etc, sufficient to half fill a large saucepan. Many root vegetables are suitable for this recipe.

• Red lentils - red lentils will add protein to your soup and help to keep you feeling full for longer. They also act as a soup thickener to create a deliciously thick and hearty soup.

• Pearl barley - pearl barley also adds protein to your soup along with extra flavour.

• Vegetable stock - use sufficient vegetable stock to cook the soup ingredients. Add extra stock or water if needed or if you would like a thinner soup.

• Paprika - paprika adds warmth and a depth of flavour to this soup. Use either paprika, smoked paprika or sweet paprika depending on your preference.

• Salt and pepper - season your soup to suit your taste.

How to prepare

All you have to do is prepare the vegetables, add lentils and pearl barley and cook with stock and seasoning.

The soup will thicken as the lentils and pearl barley cook. Check regularly and add more stock or water if needed. The amount of vegetable stock can be varied depending on how thick you would like the soup to be.

For a smooth soup - blend using a hand blender, adding more stock or water to the consistency you would like.

For a thick soup with some chunks - partially blend using a hand blender. This produces a thick soup with some texture. Add more stock or water if needed.

For a chunky soup - no need to blend. If you don't have a hand blender then this if the option for you.

How to serve

• Winter vegetable soup is best served hot.
• Serve your homemade soup topped with a handful of croutons.
• Enjoy your homemade soup with a portion of crusty bread or focaccia.
• Garnish your bowls of soup with freshly ground black pepper, ground paprika or fresh herbs such as parsley or coriander.
• Stir in a handful of chopped celery leaves before serving for extra texture and flavour.

How to store

Winter vegetable soup can be stored in the fridge for up to a week. When reheating it may be necessary to add a little more water as it has a tendency to thicken whilst in the fridge.

This soup can also be frozen. Defrost before reheating.

Tips

1. This soup can be made using a wide variety of different vegetables depending on preference and availability.
2. The quantities in this soup recipe are a guide only and can be adjusted to suit your own taste.
3. Make a batch of oven baked croutons to enjoy with your homemade soups. They are quick and easy to make and can be stored in the freezer for convenience.
4. Add a handful of peas or other quick cooking green vegetables after blending the soup. Peas will cook within a few minutes and will add colour to your soup.

Other homemade soup ideas

Other quick and easy lunch ideas