Winter Root Vegetable Soup Recipe

Chunky winter root vegetable soup served with bread and fresh parsley.

Winter Root Vegetable Soup Recipe

This simple and hearty vegan winter vegetable soup is the perfect pick-me-up on a cold and frosty day. It is a slowly cooked dish, but it is very easy to make, and it's packed with winter root veggies, tinned cannellini beans and pasta.

Course Main Course, Soup

Cuisine British

Diet Vegan, Vegetarian

Keyword chunky winter vegetable soup, hearty winter vegetable soup, vegetable soup winter, vegetarian winter soups, winter root vegetable soup, winter vegetable soup, winter vegetable soup recipe, winter vegetable soup recipes, winter vegetable soups, winter vegetables soup recipe

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings Servings

Calories 330kcal

Author Brian Jones

Ingredients

1 Large Onion 250g
2 Large Celery Sticks 125g total
1 Medium Carrot 150g
3 tablespoon Cooking Oil
½ teaspoon Salt (Plus extra if required)
1 Large Parsnip 200g
1 Medium Potato 200g
1 Small Swede 300g
50 ml Mushroom Ketchup 3 tablespoon
500 g Tomato Passata 2¼ Cups
500 ml Vegetable Stock 2 Cups
2 Sprigs Fresh Thyme
2 Bay Leaves
½ teaspoon Black Pepper
400 g Cannellini Beans 14oz Tin
75 g Small Pasta Shapes ½ Cup

Instructions

Cut the onion in half, peel it and then cut it into a 5-6mm (¼") dice.
Chop the celery sticks into a 5-6mm (¼") dice.
Peel and cut the carrot into a 5-6mm (¼") dice.
Heat a 20cm or 8" saucepan over a low heat, add the oil followed by the diced onion, celery, carrot and salt. Sweat these vegetables down over a low heat, stirring occasionally for 10 minutes.
Peel the swede and cut it into a 1cm (just under ½") dice.
Cut the parsnips into a 1cm (just under ½") dice.
Peel the potatoes and cut them into a 1cm (just under ½") dice.
Once the onion mix has had 10 minutes, add the diced parsnip, potato, swede, black pepper, bay leaves and sprigs of thyme, then pour in the mushroom ketchup, and give everything a stir.
Pour in the passata and vegetable stock, give everything a stir and have a taste, add more salt if required, then simmer gently for 45-50 minutes, or until the root vegetables are soft and cooked through.
Drain the beans into a colander and rinse them under cold water to wash off the canning liquid.
Add the beans and pasta to the soup and cook for a final 7-8 minutes or until the pasta is al dente and the beans are hot.

Video

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