Thick Winter Vegetable Soup

A warm, delicious soup made with a selection of vegetables. Healthy, simple to make and perfect for those cold winter days.

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I make this soup on regular basis with some variations from time to time. It’s filling, rich and warming – the perfect remedy for the cold weather. Usually I have it on its own or with some crackers (or bread) and cream cheese. It’s a nice and easy recipe so I thought I’ll share it with you!

  • 6 medium sized potatoes, chopped
  • 5 medium sized carrots, chopped
  • half a cup of frozen peas
  • 200g of broccoli florets
  • 300g of cauliflower florets
  • two handfuls of spinach leaves
  • vegetable stock cube, crumbled
  • 3 tbsp of olive oil
  • salt and black pepper, to taste
  • garlic and cumin powder, to taste (optional)
  • 1 tsp of chopped fresh parsley (optional)

Wash, peel and chop the potatoes and carrots.

Place all of the vegetables, except the spinach, in a large pot and pour in water to fully immerse them. Once boiling, add the crumbled vegetable stock and allow to fully dissolve by stirring. Cook until the potatoes and carrots can be easily pierced with a fork. Now add the spinach leaves and cook for a further 2-3 minutes until they’ve become soft.

Remove the pot from the heat and puree the soup using an immersion blender. Return back to the stove over a low heat. Add the olive oil and seasoning to taste while stirring continuously for a further 2-3 minutes.

Serve the soup warm, topped with some fresh parsley.


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