Hearty Winter Vegetable Soup

    55 min

    A super-delicious vegetable soup, which is packed full of vitamins and nutrients. Feel free to substitute in any vegetables you have at hand. Enjoy with fresh crusty bread.

    2 people made this

    Serves: 4 

    • 30g butter or ghee
    • 1 tablespoon oil
    • 1 large leek, cleaned and thinly sliced
    • 3-4 slices fresh ginger root (optional)
    • 1 large carrots, peeled and chopped
    • 2 medium potatoes, peeled and chopped
    • 1/4 pumpkin, seeded, peeled and chopped
    • 2 parsnips, peeled and chopped
    • 500-750ml chicken or vegetable stock
    • 2-3 bay leaves (optional)
    • 1 tablespoon dried mixed herbs
    • 1 tablespoon paprika
    • salt and pepper to taste
    • chopped chives or spring onions, for garnish (optional)

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Heat butter and oil in pot. Saute leek and ginger until softened, about 5 minutes. Add the other vegetables, bay leaves and stock. Bring to the boil, then simmer, covered for about 25 minutes or until vegetables are fork-tender.
    2. Remove from heat. Take out bay leaves and puree the soup with a hand blender. Return to the heat, add mixed herbs, paprika, salt and pepper. Season to taste. Sprinkle over chives, if using.

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    Reviews in English (1)


    Altered ingredient amounts. In the photo, I added cabbage after pureeing the soup to give it texture as I prefer it this way, but this is purely personal.  -  07 May 2009  (Review from Allrecipes AU | NZ)