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This Winter Vegetable Soup is the perfect comfort food – and so cheap and easy to make! A root vegetable soup flavoured with sage and thyme, which is naturally gluten free and dairy free too. Great for batch cooking and freezing as part of your lunch meal prep.
I absolutely love a bowl of winter vegetable soup on a cold day – it’s like a giant hug in a bowl!
Packed with carrots, parsnips, leeks, potatoes and onion, this easy gluten free vegetable soup is the prime example of how simple is sometimes best.
You can whip this easy vegetable soup recipe up in half an hour, and make a giant batch so you have plenty of portions for the freezer.
This soup was one of the first recipes I ever posted on the blog back in 2009(!) and it’s definitely stood the test of time. It was one of my student recipe staples!
This root vegetable soup is perfect for serving with crunchy gluten free croutons, a freshly baked, crusty gluten free baguette or even cheesy gluten free doughballs for dunking.
For an extra treat I like to top mine with a swirl of cream and some crisp fried sage, but you can easily customise this veg soup recipe however you like.
Ingredients
There’s a printable recipe card for this winter vegetable soup below. But for the shopping list you will need…
- Parsnips: These add a lovely sweetness to the soup. Use any leftovers to make my friend James’ delicious Parsnip Soup.
- Carrots: Normal carrots or baby carrots are fine.
- Leek
- Onion: I used a brown onion but a red onion would work too.
- Potatoes: Any type of potato works, or use sweet potato if you prefer.
- Dried Sage
- Dried Thyme
- Gluten Free Vegetable Stock: Always ensure you use a gluten free stock cube – you can also swap this for gluten free chicken stock if you prefer.
How to make winter vegetable soup
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free vegetable soup is to make:
Peel the carrots and parsnips and chop into rough chunks. Finely chop the onion and slice the leek. Chop the potatoes into rough chunks.
Add the olive oil to a large pan and place on a medium heat. Fry the leeks and onions for 5 minutes until starting to soften.
Add the carrots, parsnips, potatoes, sage and thyme. Turn the heat up to medium-high and fry for another 5 minutes, stirring well.
Pour the vegetable stock into the pan and mix well. Bring to the boil, cover with a lid and turn the heat down. Simmer for 20 minutes or until the vegetables are cooked through.
Blend using a stick blender (or pour into a blender and blitz in batches) before serving.
As an optional extra, I like to make some crispy sage leaves to top my soup with. They only take a couple of minutes and are SO tasty.
Heat some butter in a pan then add the sage leaves and fry, turning once, until crispy (about 1-2 mins). Top the soup with the crispy leaves before serving.
Storing and Freezing
I love how cheap and easy this veggie soup is to make and it’s great for batch cooking. You can make a huge pan of soup and then portion it and freeze it!
To Store: Once cooled, you can portion the veg soup into tubs and pop them in the fridge for up to 5 days. Reheat in a pan or microwave before eating.
To Freeze: Portion the cooled soup into tubs, label them and then pop them in the freezer for up to six months. You can reheat them straight from frozen or defrost in the fridge first overnight.
Variations
Love this winter vegetable soup recipe and want to try some other variations? For starters, you must check out all my other gluten free soup recipes!
Some of my favourites include roast chicken soup, my easy tomato soup and a classic pea and ham soup. But to jazz up this veg soup, you could also try:
- Chunky Vegetable Soup: I love my vegetable soup thick and smooth. However you can easily turn this into a chunky veg soup instead. Cut the veg up into bite-size chunks before adding to the pan, then simple skip the blending.
- Extra Protein: For a bit of a protein hit, try blending a tin of beans (such as cannellini beans or butter beans) or lentils into the soup. It’ll make it even creamier, stretch the soup even further and up the protein content too.
- Curried Veg Soup: When I originally published this recipe, I used 1-2 tsp mild curry powder in place of the sage and thyme. You could easily do this to make a delicious curried root vegetable soup instead.
- Chicken and Veg Soup: Try adding some shredded roast chicken to the soup before (or after!) blending for a chicken and root vegetable soup.
- Mix Up The Veg: Want to try using some other veg in this winter vegetable soup? Butternut squash, sweet potato and swede all work really well too. The great thing about this recipe is that you can amend all the veg quantities to suit your taste!
Serving suggestions
Need some ideas for gluten free sides for this winter veg soup recipe? Here are some of my favourite gluten free breads and soup toppings!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Winter Vegetable Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 400 g parsnips
- 600 g carrots
- 1 leek
- 1 onion
- 500 g potatoes
- 2 tsp dried sage
- 1 tsp thyme
- 1.5 litres gluten free vegetable stock
Instructions
- Peel the carrots and parsnips and chop into rough chunks. Finely chop the onion and slice the leek. Chop the potatoes into rough chunks.
- Add the olive oil to a large pan and place on a medium heat. Fry the leeks and onions for 5 minutes until starting to soften.
- Add the carrots, parsnips, potatoes, sage and thyme. Turn the heat up to medium-high and fry for another 5 minutes, stirring well.
- Pour the vegetable stock into the pan and mix well. Bring to the boil, cover with a lid and turn the heat down. Simmer for 20 minutes or until the vegetables are cooked through.
- Blend using a stick blender (or pour into a blender and blitz in batches) before serving.
- As an optional extra: Swirl some cream into the soup before serving and/or fry some sage leaves in butter until crispy, before using them to top the soup.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this vegetable soup recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this winter veg soup.
- Variations: Want to change this soup up? Check out the post above for some ideas to add a twist to this root vegetable soup.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Winter Vegetable Soup!
Nutrition
More gluten free soup recipes
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Something to keep you warm in this freeeeeeezing cold weather! Gr8 site! 🙂
I like the sound of it Sarah but i cannot see your picture of the soup! i don’t know whether it’s my computer! sounds good though, us gluten free people need someone like you, so keep up the recipes!
Thanks Terry, I have sorted it now and hopefully the picture should work for you. Thankyou for your comment!
Sarah, i’m very impressed! I might try some myself, it looks quite nice! check you out, the next delia! I love yoou, see you monday? x
This is amazing! Simple and quick to make and also the hubby loves it and he’s a tough critique so got to be good! Xxx
Lovely!