Why Make This Recipe
Winter vegetable soup is the perfect dish to warm you up on chilly days. Packed with nutritious vegetables and lentils, it delivers comfort and health in every bowl. Plus, it’s easy to make and can be enjoyed by everyone, whether you’re at home or serving guests. This soup brings seasonal flavors to your table, making it a cozy meal during the winter.
How to Make Winter Vegetable Soup
Ingredients:
- 2 tbsp sunflower oil
- 1 onion, finely sliced
- 3 garlic cloves, finely sliced
- 2 carrots, cut into 1.5cm/¾in chunks
- 2 turnips, cut into 1.5cm/¾in chunks
- 1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks
- 1 large parsnip, cut into 1.5cm/¾in chunks
- 2 heaped tsp paprika (sweet), plus extra to serve
- 1 heaped tsp hot smoked paprika
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional)
- 100g/3½oz Puy lentils, rinsed and drained
- 1.75 litres/3 pints stock, made with 1 chicken stock cube
- 100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in pieces
- Flaked sea salt and freshly ground black pepper
- Soured cream or crème fraîche, to taste
Directions:
- Heat the oil in a large non-stick saucepan or flame-proof casserole. Fry the onion and garlic gently for 5 minutes, or until softened but not colored. Stir occasionally.
- While the onion is frying, cut the carrots, turnips, potatoes, and parsnip into roughly 1.5cm/¾in chunks.
- Add the root vegetables to the pan with the onion and garlic. Cook over low heat for 5 minutes, stirring occasionally, until they begin to soften.
- Stir in both the sweet and smoked paprika and fry for a few minutes.
- Add the chopped tomatoes and tomato purée. Increase the heat a little and cook for 2-3 minutes, stirring regularly.
- Add the chorizo (if using), Puy lentils, and the stock. Bring to the boil.
- Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender. Stir occasionally.
- Add the cavolo nero, kale, or spring greens to the pan and cook for 5 minutes, or until softened.
- Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls with a dollop of soured cream or crème fraîche and a sprinkling of paprika.
How to Serve Winter Vegetable Soup
Serve the soup hot in deep bowls. A dollop of soured cream or crème fraîche on top adds a creamy texture, while a sprinkle of paprika gives it a lovely finish. Enjoy with crusty bread for a complete meal.
How to Store Winter Vegetable Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Tips to Make Winter Vegetable Soup
- Make sure to chop the vegetables into uniform sizes for even cooking.
- If you want a vegetarian version, skip the chorizo and double the lentils or add more vegetables.
- Adjust the spices to your taste. If you like a bit of heat, you can add more smoked paprika.
Variation
Feel free to swap out any vegetables for your favorites. You could add sweet potatoes, squash, or any seasonal vegetables you have on hand.
FAQs
1. Can I make this soup ahead of time?
Yes! The soup can be made ahead of time and stored in the fridge or freezer. It often tastes even better the next day as the flavors develop.
2. Is this soup gluten-free?
Yes, the ingredients used in this recipe are gluten-free. Just double-check any pre-packaged items like stock cubes.
3. Can I add other proteins to the soup?
Absolutely! You can add cooked chicken, beans, or even more lentils for extra protein and heartiness.
