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Hearty winter vegetable soup

Mandy Mazliah
This recipe for winter vegetable soup is warming, hearty and thrifty and it's a great way to use up odds and ends at the back of the fridge.
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine British
Servings 4 people


  • 1 tbsp olive oil
  • 2 leeks sliced
  • 800 g mixed root vegetables I used swede, turnip and celeriac, peeled and diced
  • tsp ground or freshly grated nutmeg
  • ½ tsp ground ginger
  • 1 litre of hot vegetable stock
  • Salt and pepper to taste


  • Heat 1 tbsp olive oil in a large, heavy-based saucepan. Add 2 sliced leeks, stir well, reduce the heat to low and cover with a lid. Sweat for around 10 minutes until soft stirring occasionally.
  • Add 800g chopped root vegetables, ⅛ tsp nutmeg, ½ tsp ground ginger and a litre of vegetable stock. Bring to the boil, then reduce to a simmer for 30-40 minutes until the vegetables are soft.
  • Blend the soup until smooth. Add more water if you prefer a thinner consistency.
  • Serve hot with bread. I also like to add a little chilli oil and some toasted pumpkin seeds to my portion.
Keyword root vegetable soup
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