Winter vegetable soup

Winter vegetable soup is a thick and hearty vegetarian soup which 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 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 carrot and cardamon soup and minestrone soup, winter vegetable soup can be prepared ahead of time for convenience. It is perfect for bulk cooking and will keep well in the fridge for up to a week.

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

Winter vegetable soup ingredients

For this easy soup recipe you will need:

• 1 large onion and/or 1 large leek - onions and leeks are two of my favourite soup ingredients as they are perfect for adding flavour.

• 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.

• 150g red lentils - red lentils will add protein to your soup and make it more filling and nutritious. They also act as a soup thickener to create a deliciously thick vegetable soup.

• 100g 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.

• 3 teaspoons 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.

Equipment needed

No specialist equipment is needed for this soup recipe but the following may be useful:

• Large pan with lid
• Chopping board
• Sharp knife
• Hand blender
• Long handled spoon
• Teaspoon

How to make winter vegetable soup

Peel and chop the vegetables and place in a large pan.

Add the lentils and pearl barley. Cover with the vegetable stock, season with salt and pepper and stir.

Cover with a lid and bring to the boil. Simmer gently until the lentils and pearl barley are cooked by which time the vegetables will have softened.

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.

Either blend, partially blend or don't blend the soup as follows:

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 is my preferred choice as it produces a thick and hearty 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.

Add the paprika and stir. Simmer again for about 5 to 10 minutes until ready to serve.

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