Vegetarian Winter Root Vegetable Soup

Winter vegetable soup loaded with great seasonal root vegetables, cannellini beans, and pasta in a tomato and mushroom ketchup laced broth.

This vegetarian/vegan soup takes around 90 minutes to prepare and cook, but it is very easy and you spend very little time in the kitchen.

Chunky Vegetable Soup

I love soup, I have dozens here on my website ranging from the gloriously old-fashioned British recipes like cock a leekie soup and Scotch broth to international offerings like my miso noodle soup and a Hungarian Lamb goulash (gulyas).

This delicious winter warming chunky vegetable soup is a celebration of winter root veggies.

Swede, carrot, onions, parsnip and potatoes are the stars of this delicious bowl of comfort food.

Beans and pasta add even more body to this recipe and it is completed by a simple tomato broth and a splash of mushroom ketchup.

Whilst this may take a fairly long time to cook, you spend very little time actively cooking. It is very much a low-maintenance recipe that you can let bubble on the hob for an hour or so whilst you go about your day.

This is very much a “sister recipe” to my summer vegetable soup!

Frequently Asked Questions

Can I use different vegetables?

Yes, you can throw in any type of vegetable you like in this recipe.

I occasionally add added pumpkin, sweet potato, celeriac or turnip in the past.

You can also add quicker cooking vegetables like green beans, broccoli, cauliflower or peas, but these will only need a few minutes of cooking time. They will not reheat quite as well as the root vegetables though.

What sort of pasta should I use?

Any small “soup” pasta works perfectly, here I have used ditalini, the same sort of pasta that I use in my pasta e piselli recipe.

I’ve even added broken-up angel hair spaghetti to this recipe if I don’t have any small pasta in the cupboard.

How long will this store?

This will be fine in the fridge for 4-5 days, although you may need to add more stock or water when you reheat it.

Is this Vegan?

It depends on the pasta you use, but good quality vegan pasta is readily available and instantly transforms this into a delicious vegan soup.

What is mushroom ketchup?

Mushroom ketchup is a wonderful old-school British condiment similar to Worcestershire sauce and Henderson’s relish.

They all taste slightly different but you can use any of the other two if you want. Naturally Worcestershire sauce is not vegetarian, but Henderson’s relish, like mushroom ketchup, are both vegan and vegetarian.

Serving Suggestions

This winter vegetable soup needs nothing else, the pasta and beans make it hearty enough!

My wife disagrees, apparently what’s the point of soup if you can’t have bread?

This recipe is particularly good with soda bread, although I usually opt for something that I have picked up at the supermarket.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 20cm or 8″ saucepan.
• Stirring and serving spoons.
• Chopping board.
• Kitchen knife.
• Vegetable peeler.
• Sieve or colander.
• A combination of weighing scales, a measuring jug, cups and spoons.

Winter Vegetable Soup Step-by-Step Photos

1. Heat a saucepan over a low heat add the oil then add the celery, onions and carrots, cook for 10 minutes stirring occasionally.
   
2. Throw in the parsnip, potato, swede, black pepper, bay leaves and sprigs of thyme.
   
3. Pour in the mushroom ketchup and give it all a good stir.
   
   
4. Add the passata and vegetable stock, then mix well, and simmer for 45-50 minutes.
   
5. Once the vegetables are tender add the beans and pasta, stir and cook for 7-8 minutes.
   
6. Once the beans are hot and the pasta is cooked serve immediately with fresh parsley.