Warming Vegetable Soup

Every winter for as long as I can remember my mum has been making delicious homemade soups. Full of chunky, seasonal vegetables mixed with stock and pureed down to a thick paste. It was always my favourite meal, and one that I would look forward to all day. I would fill the biggest bowl that I could right up to the top (as well as eating a few spoonful’s straight from the pot along the way), gently warm up crusty roll, slather it in butter and use it to soak up the soup and get every single bit left.

My bowl was always left clean and my tummy full. It has always been such a comforting, rich and hearty meal and is perfect during autumn and winter when the colder weather hits and the nights start to draw in. So, every year around this time, I constantly badger my mum to make me her famous soup. 

This is the basic recipe, the go to and the original one that my mum taught me. It’s still my favourite, and I love cooking it up, and knowing that I have such a delicious meal to look forward to. What I love most about this meal is just how easy it is to make and adapt. You can pretty much use any vegetables that you have in your house, from carrots and parsnips to turnips and potatoes. They all cook up to produce a scrumptious soup, and sometimes making a different flavour each time is a good thing!

For me, nothing beats a warm homemade chunky vegetable soup, with a crusty roll. Sitting snuggled in the warm on a cold night with my favourite comfort meal.

Rosie x

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Warming Vegetable Soup

A warming, comforting and hearty soup, filled with chunky winter vegetables and bursting with flavour. This is so simple to make and my absolute favourite meal when the cold weather hits. Perfect with a warm buttered crusty roll on the side.

Course

Lunch, Main Dish, Side Dish

Keyword

Dinner, Lunch, Vegan

Prep Time

5 Minutes

Cook Time

20 Minutes

Servings

Servings

Ingredients

• 2 Parsnips peeled and chopped into cubes
• 3 Carrots peeled and chopped into cubes
• 3 small Turnips peeled and chopped into cubes
• Small chunk ~1/3 small Butternut Squash peeled and chopped into cubes
• 1 small Potato peeled and chopped into cubes
• 200 ml Vegetable Stock
• Salt and Pepper to taste
• Small Pinch Dried Chilli Flakes to garnish, optional

Course Lunch, Main Dish, Side Dish Keyword Dinner, Lunch, Vegan Prep Time 5 Minutes Cook Time 20 Minutes Servings Servings Ingredients 2 Parsnips peeled and chopped into cubes 3 Carrots peeled and chopped into cubes 3 small Turnips peeled and chopped into cubes Small chunk ~1/3 small Butternut Squash peeled and chopped into cubes 1 small Potato peeled and chopped into cubes 200 ml Vegetable Stock Salt and Pepper to taste Small Pinch Dried Chilli Flakes to garnish, optional

Instructions

1. Place all of the ingredients into a large saucepan and simmer until the vegetables are soft
2. Using a hand blender, blitz the ingredients together until your desired consistency is reached, I personally like to keep it a little chunky. Sprinkle a little bit of dried chilli on top and enjoy piping hot on a cold Winters day!

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