Easy Hearty Winter Vegetable Soup
A deeply comforting winter soup built around sweet root vegetables, leafy greens, and gentle aromatics. Everything is slowly simmered in a rich vegetable broth, creating a nourishing, filling meal that’s simple, flexible, and perfect for cold days.
Prep time: 15–20 minutes
Cook time: 30–40 minutes
Serves: 6–8
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, sliced
- 1 parsnip, peeled and diced
- 1 large potato, diced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1 can (400 g) diced tomatoes
- 1.5 litres vegetable stock
- 2 cups chopped kale or cavolo nero
- 1 can (400 g) cannellini beans, drained (optional)
- Salt and freshly ground black pepper
To serve (optional): grated Parmesan, a squeeze of fresh lemon juice, crusty bread
Method
- Soften the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, parsnip, and potato. Cook gently for 10–15 minutes, stirring occasionally, until the vegetables begin to soften and take on a little colour.
- Build the flavour
Stir in the garlic, thyme, and bay leaf. Cook for about 1 minute, just until fragrant.
- Simmer the soup
Add the diced tomatoes and vegetable stock. Bring to the boil, then reduce the heat, cover, and simmer for around 20 minutes, or until all the vegetables are tender.
- Add the greens
Stir in the kale and cannellini beans, if using. Simmer for a further 5 minutes, until the greens are wilted and tender.
- Season and serve
Season generously with salt and black pepper. Finish with a squeeze of lemon juice if you like, and serve hot with crusty bread and a little Parmesan on top.
