Winter Vegetable Soup
This easy, winter veg soup is packed with delicious root vegetables for a super cheap and delicious lunch idea. Gluten and dairy free.
Servings: 6 portions
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
Serving: 1bowl | Calories: 193kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Monounsaturated Fat: 2g
