Winter vegetable soup

Winter vegetable soup

Cooking time: 1 hour.

Serves 4 as a main course or 6 as a starter.

Soup season is fast approaching and this recipe holds the key to a healthy, warming lunch. It is made from all the best winter vegetables, and the key to the flavour is in the coriander and parsley stem that are added. It’s ideal to take to work in a thermos flask or if you have a microwave at work you can heat it up there. Serve with bread and butter.

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1 medium onion
1 large leek
1 medium parsnip
1 carrot
2 sticks of celery
1250ml stock (or 1250ml of boiling water with 2 stock cubes)
1 tbsp olive oil or sunflower oil
1 tbsp vinegar
1 tbsp chopped coriander stem
1 tbsp chopped parsley stem
a grating of black pepper
1 tsp soy sauce
100g Greek yogurt and 6 slices bread to serve (optional)


1 large non-stick saucepan with a lid
1 chopping board
1 large knife


Put the non-stick saucepan on the heat and add the oil.

Add the chopped onions to the pan, stir, then cover and cook for about 15 minutes on a very low heat, until they are translucent, stirring occasionally.

Add the leeks and cook for 5 minutes, covered.

Add all the other vegetables, coriander and parsley stem and stir.

If you are making your own stock with stock cubes, pour the boiling water over the stock cubes in a measuring jug or other vessel and stir to dissolve. Add the stock to the vegetables in the saucepan and bring the mixture up to a simmer.

Add a grating of black pepper and the soy sauce, cover and simmer for 30 minutes.

Let it soup cool for a while bit before blending with a blender until smooth.

Reheat as necessary and serve with a dollop of yoghurt on top of each serving (optional).

Listen to the recipe podcast:

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