Winter vegetable soup

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Prep time:

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Serves: 4

By saultanpepper

(1 Vote) 2

Ingredients

  • 1 medium onion

  • 1 large leek

  • 2 cloves garlic

  • 1 pinch dried mixed herbs

  • 3 vegetable stock cubes made up as per pack or 3 pints of home-made vegetable stock

  • 1 small swede

  • 1/2 medium cabbage

  • 2 carrots

Method

<ol> <li>Chop garlic, leek and onion and fry gently with spray oil until soft, then set aside.</li> <li>Dice swede and carrot and bring to simmer in the veg stock. Cook for about 10 minutes.</li> <li>Shred cabbage and add to stock along with dried herbs.</li> <li>Simmer for about 10 minutes, then add the leek/onion mixture and simmer gently for another 5-10 minutes until the cabbage, swede, and carrot are just tender.</li> <li>Pour into a blender (or set about the whole lot with a hand blender) and whiz until you get the desired texture.</li> <li>Check and adjust seasoning, and serve.</li> </ol>

Handy Hint

<p>Will keep for at least three days in a sealed container in the fridge and it freezes well. I tend to neck a bowlful with a pleasantly warm pain rustique from Waitrose :) <br />If you like your soup a bit more spicy, add a chopped red chilli or two to the leek/onion mixture; or replace the dried herbs with a pinch of garam masala for a warming Eastern flavour.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Winter

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

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Your comments

  • MrsJohnDeere 28/01/10 15:53

    I made a variation on this today, using ingredients I had to hand. I used potato instead of swede, fresh herbs, and threw in a handful of pearl barley. Tastes yummy and very easy indeed. My 3 you helped too.

  • saultanpepper 06/01/10 23:34

    These veg are the ones I use but feel free to substitute your favourite/leave out ones you don't like. Is anyone is on WeightWatchers, as written this soup will cost you precisely zero points :)