Winter vegetable soup

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Serves: 4

By saultanpepper

(1 Vote) 2


  • 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


  1. Chop garlic, leek and onion and fry gently with spray oil until soft, then set aside.
  2. Dice swede and carrot and bring to simmer in the veg stock. Cook for about 10 minutes.
  3. Shred cabbage and add to stock along with dried herbs.
  4. 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.
  5. Pour into a blender (or set about the whole lot with a hand blender) and whiz until you get the desired texture.
  6. Check and adjust seasoning, and serve.

Handy Hint

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 :)
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.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • Winter

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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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 :)