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Winter vegetable soup

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
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine British
Servings 5
Calories 646 kcal

Equipment

  • Large saucepan with lid
  • Hand blender

Ingredients
 
 

  • 1 onion (or leek)
  • 6 carrots
  • 3 sticks celery
  • 1 sweet potato
  • 1 parsnip
  • 150 g red lentils
  • 100 g pearl barley
  • 600 ml vegetable stock (approx)
  • 3 teaspoon paprika
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  • Peel and chop the vegetables and place in a large pan.
  • Add the lentils, pearl barley and sufficient vegetable stock to cover. Season with salt and pepper.
  • Cover and bring to the boil. Simmer gently until the lentils and pearl barley are cooked by which time the vegetables will also be cooked. Add extra vegetable stock or water if needed.
  • 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 any additional seasoning and stir. Simmer again for 5 to 10 minutes before serving.

Notes

How to serve
  • Winter vegetable soup is best served hot.
  • Serve your homemade soup topped with a handful of croutons.
  • Enjoy your 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
  • This soup can be made using a wide variety of different vegetables depending on preference and availability.
  • The quantities in this soup recipe are a guide only and can be adjusted to suit your own taste.
  • 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.
  • 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.

Nutrition

Calories: 646kcalCarbohydrates: 73gProtein: 17gFat: 31gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 20510mgPotassium: 930mgFiber: 18gSugar: 17gVitamin A: 19362IUVitamin C: 14mgCalcium: 85mgIron: 4mg
Keyword Autumn, Fall, lentils, Pulses, Vegan, Vegetables, Vegetarian, Winter
Tried this recipe?Let us know how it was!