Comforting Winter Vegetable Soup

When it’s cold outside, you can’t get much better than a nice, hot bowl of soup to keep you warm. This versatile vegetable soup is the perfect winter time meal, and it’s so easy to make that you can quickly whip up a batch on a weekday for the whole family.

Servings: 6

Time: 30 minutes

You will need:

  • 1 frying pan
  • 1 large pot
  • Blender (optional)
  • 1 tbsp vegetable oil
  • 1x parsnip
  • 2x carrots
  • 6x potatoes
  • 2x spring onion
  • 1x celery stalk
  • 700ml vegetable stock
  • 2 garlic cloves (minced)
  • 1 tsp grated ginger
  • sprig of rosemary
  • Salt & pepper (to taste)


  1. Fry up the veg

    Chop and fry the vegetables and potatoes in a frying pan with the oil for a few minutes until the vegetables begin to soften and go pale.

  2. Add flavour

    Once the vegetables have softened, add in garlic, ginger and season well.

  3. Simmer

    Transfer the veg into a large pot, cover with the stock and simmer for 10-15 mins until the veg is tender.

  4. Blend

    Blend until smooth (or don’t if you prefer a chunky soup), then season with rosemary and serve.


  • What can you add to this recipe?

You can make this vegetable soup your own by adding in different vegetables (e.g. cabbage or onions), fresh or dried herbs (basil, thyme, oregano) or add red pepper flakes for a spicy kick.

  • How long can you store soup?

Stick your soup in a sealed container in the refrigerator and it will keep for three to four days. 

Try out some of our other winter recipes:

Irresistible White Chocolate and Cranberry Cookies

After Christmas, it’s normal to have plenty of leftovers from all those lovely dinners and desserts. This recipe is perfect for those with a sweet tooth that might have some cranberries in the fridge leftover from homemade sauces. A particular win for those who love cranberries and white chocolate. Give it a whirl!

Servings: 12

Time: 35 minutes

You will need:

  • 1 small pan
  • 1 large mixing bowl
  • 1 small mixing bowl
  • Electric mixer or whisk
  • Baking tray
  • Baking paper
  • Wooden spoon
  • Wire rack for cooling


  • 135g unsalted butter
  • 1/2tsp of vanilla extract
  • 75g light brown soft sugar
  • 75g caster sugar
  • 1 large egg
  • 1/2tsp bicarbonate of soda
  • 1/4tsp ground ginger
  • 180g plain flour
  • 150g white chocolate drops or a chocolate bar cut into chunks
  • 75g dried cranberries


  • Step 1
    Gently heat the butter on the hob until melted and pour into your large mixing bowl. Add the vanilla extract, both sugars and the egg and mix until smooth.
  • Step 2
    In a separate bowl, add the flour, ginger, bicarbonate of soda and then slowly add the butter while mixing. Use an electric mix if too thick to stir by hand.
  • Step 3
    It’s now time to add the chocolate and cranberries. Put them into the same bowl as your cookie mixture and combine. Put in the fridge for two hours before baking.
  • Step 4
    Preheat the oven to 170C, fan 150C, gas mark 3. Once you’re cookie dough has come out of the fridge, prep two to three baking trays with baking paper and separate your dough into small balls by rolling them in your hands. Place on the trays evenly spaced apart.
  • Step 5
    Time to bake! Put the trays into the oven and bake for 15-20 minutes, until the cookies have settled and become a nice golden colour. Keep them on the tray for 5 minutes when first taken out of the oven, then move onto the rack to cool down fully. Enjoy!

Baking Tip

  • Use Fresh Cranberries

Fresh cranberries are a lovely touch when baking these beauties. Although you can use normal dried cranberries from a packet, if you grow your own cranberries then this is the perfect recipe to try them out.

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