Warm the cockles with this hearty winter vegetable soup. Use up whatever vegetables you have in the crisper to reduce food waste or use whatever vegetables are in season to save money! Leave out the parmesan garnish to make this soup vegan.
Adapted from an old Margaret Fulton recipe, this warming winter vegetable soup is delicious, frugal, and healthy. Despite being a liquid soup rather than a blended soup, the cannellini beans make this soup filling and hearty.
It’s also versatile – you can put whatever vegetables are in season or that you have available in your crisper. Besides the vegetables listed in the recipe, I’ve also included parsnip, turnip, sweet potato, zucchini, and beans in the past.
This soup has leeks in it, but they can be expensive – it works just as well if you leave them out. While there’s no garlic in the recipe, if you like garlic, add as much as you like, it may boost immunity during the winter months.
This soup never fails to remind me of the European folk story The Stone Soup, a frugal soup that goes to show that you can make a nourishing meal from very little.
The total prep and cook time is about 50 minutes but some of that is the soup simmering on the stove, so not too labour intensive.
This can be frozen in batches, however, the texture of the vegetables will alter when frozen, especially the potato, so it is best consumed fresh.
- 2 Tbsp. olive oil
- 2 carrots, diced
- 2 medium potatoes, peeled and diced
- 1 leek, (white part and a little of the green) washed and sliced
- 2 small celery sticks, diced
- 1 small onion, chopped
- 1 cup of shelled peas, fresh or frozen
- 8 cups (2 litres / 3 1/4 pints) of vegetable stock or water
- 1 500g tin of cannellini beans, drained
- a handful of baby spinach leaves, shredded
- salt and freshly ground pepper
- freshly grated parmesan cheese to serve
- Heat the olive oil in a large saucepan over low to medium heat and gently sauté all the vegetables except the spinach for about 15 minutes.
- Add the stock or water and bring to the boil. Simmer gently for about 20 minutes or until the vegetables are tender.
- Add the cannellini beans and spinach and simmer for a further 5 minutes. Season to taste.
- Serve very hot. Sprinkle each bowl with grated parmesan. Finish off with a trickle of olive oil if you like.
Amount Per Serving: Calories: 267Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 994mgCarbohydrates: 44gFiber: 9gSugar: 6gProtein: 13g
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