Winter vegetable soup

    1 hour

    Other winter vegetables can be used in this thick, warming soup. Try Jerusalem artichokes or swede in place of the parsnips or carrots. Garlic sippets are also very good with this.

    169 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 25g (1oz) butter
    • 1 large onion, chopped
    • 125g (4½ oz) leeks, rinsed and sliced
    • 280g (10oz) parsnips, peeled and chopped
    • 400g (14oz) carrots, peeled and chopped
    • 1 large potato, peeled and chopped
    • 900ml (1 pint 12fl oz) vegetable stock
    • 4-5 tablespoons semi-skimmed milk (optional)
    • Salt, black pepper and freshly grated nutmeg
    • 2 tablespoons chopped parsley

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the oil and butter in a large saucepan. Add the onion and leeks and cook, stirring, over a medium heat, for 4-5 minutes until soft. Add the parsnips, carrots and potato and cook, stirring, for 2-3 minutes.
    2. Pour in the stock, bring to the boil, then simmer for 20-25 minutes until all the vegetables are tender.
    3. Transfer to a blender or food processor and process until smooth. Return to the saucepan and pour in a little milk to thin, if needed. Season with salt, pepper and nutmeg, then stir in the parsley.
    4. Reheat gently, then transfer to warmed bowls. Serve with bread.

    Nutrients per serving

    Vitamins A, C

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    Reviews in English (6)


    the parsnip over flavoured the soup, yak  -  14 Apr 2010


    really lovely recipe. quite parsnippy in my opinion so maybe a bit less of that next time but a fantastic winter warmer  -  08 Nov 2009


    Something else. I added a little single cream to thin it out, then topped with black pepper and croutons.  -  11 Oct 2009