There’s nothing quite like a steaming bowl of hearty soup to warm you up on a chilly winter evening. If you’re craving comfort, nutrition, and an easy, wholesome meal, this BBC Good Food winter vegetable soup recipe is the perfect answer.
Packed with a medley of robust root vegetables, fragrant herbs, and a rich broth, it’s a celebration of winter produce at its best. Whether you’re feeding a crowd or meal-prepping for the week, this soup is as practical as it is delicious.
It’s also naturally vegetarian and can be easily adapted to suit vegan diets, making it a reliable favorite for households with varied dietary needs.
As you simmer your soup, you’ll be greeted by inviting aromas that promise both nourishment and comfort. This dish is not only filling and nutritious but also incredibly versatile.
If you love simple, honest food that brings the family together, read on to discover how this winter vegetable soup can become a staple in your kitchen this season.
Why You’ll Love This Recipe
- Seasonal and Budget-Friendly: Utilizes widely available winter produce like carrots, parsnips, leeks, and potatoes.
- Easy to Prepare: No complicated techniques—just chop, simmer, and blend if desired.
- Naturally Healthy: Packed with vitamins, fiber, and minerals for immune support and energy.
- Vegan-Friendly: Naturally plant-based and easy to adapt for different dietary needs.
- Perfect for Batch Cooking: Makes generous portions and freezes beautifully for future meals.
- Family-Approved: Mild, comforting flavors appeal to adults and children alike.
Ingredients
Here’s what you’ll need to make the classic BBC Good Food winter vegetable soup. This recipe makes 4-6 generous servings.
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Onion (finely chopped) | 1 large |
| Leek (well cleaned, sliced) | 1 large |
| Carrots (peeled, diced) | 3 medium |
| Parsnips (peeled, diced) | 2 medium |
| Potatoes (peeled, diced) | 2 medium |
| Swede (Rutabaga) (peeled, diced) | 1 small (about 250g) |
| Garlic cloves (minced) | 2 |
| Vegetable stock (homemade or low-sodium) | 1.2 liters (5 cups) |
| Fresh thyme (or 1 tsp dried) | 2 sprigs |
| Bay leaf | 1 |
| Salt & black pepper (to taste) | – |
| Lemon juice (optional, for finishing) | 1 tbsp |
| Chopped fresh parsley (for garnish) | 2 tbsp |
Equipment
- Large saucepan or soup pot
- Chopping board and sharp knife
- Wooden spoon
- Measuring jug
- Ladle
- Blender or stick blender (optional, for a smoother soup)
- Peeler
- Serving bowls
Instructions
-
Prepare the vegetables:
Peel and dice the onion, carrots, parsnips, potatoes, and swede. Slice the leek and rinse it thoroughly to remove any grit.
Mince the garlic.
-
Sauté the aromatics:
Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, and garlic.
Sauté gently for 5-7 minutes, stirring occasionally, until softened but not browned.
-
Add root vegetables:
Toss in the carrots, parsnips, potatoes, and swede. Stir well to coat with the oil and aromatics.
Cook for another 5 minutes, letting the flavors meld.
-
Add stock and herbs:
Pour in the vegetable stock. Add the thyme sprigs and bay leaf.
Increase the heat and bring to a gentle boil.
-
Simmer:
Reduce the heat to low. Cover and simmer for 25-30 minutes, or until all the vegetables are tender.
-
Season and blend (optional):
Remove the thyme sprigs and bay leaf. Season the soup with salt and black pepper to taste.
For a rustic soup, leave as is. For a smoother texture, use a stick blender to partially or fully puree the soup, depending on your preference.
-
Finish and serve:
Stir in the lemon juice if desired. Ladle the soup into bowls and garnish with fresh parsley.
Serve piping hot.
Tips & Variations
- Make it heartier: Add a drained can of beans (such as cannellini or butter beans) in the last 10 minutes of cooking for extra protein and fiber.
- Switch up the veggies: Use whatever root vegetables you have on hand, such as celeriac, turnip, or sweet potato.
- Add greens: Stir in chopped kale, spinach, or chard during the final 5 minutes for added nutrition and color.
- Spice it up: Add a pinch of smoked paprika, cumin, or chili flakes for a warming twist.
- Texture choices: Blend just half the soup for a chunkier finish, or blend completely for a smooth, creamy texture.
- Vegan and gluten-free: This soup is naturally vegan and gluten-free, just be sure to use a suitable vegetable stock.
- Meal prep: Portions freeze well for up to 3 months. Defrost and reheat gently on the stove.
“For an extra flavor boost, sauté a teaspoon of tomato paste with the aromatics or finish with a splash of dairy-free cream for richness.”
Nutrition Facts
This soup is a light yet satisfying meal, loaded with fiber, vitamins, and minerals. Here’s an approximate nutritional breakdown per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 3g |
| Carbohydrates | 27g |
| Fat | 3.5g |
| Saturated Fat | 0.5g |
| Fiber | 6g |
| Sugar | 7g |
| Sodium | 650mg |
Nutritional values will vary based on the stock used and any additions or substitutions.
Serving Suggestions
- With bread: Serve with a thick slice of rustic sourdough or try a homemade loaf like this Vegan Bread Machine Recipe for Soft, Delicious Loaves for dunking.
- As a starter: Serve in smaller portions before a main course or as part of a winter dinner party.
- Topped with crunch: Add homemade croutons, roasted seeds, or a sprinkle of vegan cheese for added texture.
- Make it a meal: Pair with a fresh salad or a hearty grain side for a well-rounded lunch or dinner.
- For meal prep: Store leftovers in airtight containers for easy weekday lunches—just reheat and enjoy.
“Soup is always better the next day—let the flavors meld overnight for an even richer taste experience.”
Conclusion
This BBC Good Food winter vegetable soup recipe captures everything you want in a winter meal: warmth, comfort, and nutrition in every spoonful. It’s a recipe you’ll turn to again and again—especially when you want to use up seasonal veggies or need a make-ahead meal that nourishes and satisfies.
The gentle sweetness of root vegetables, the subtle lift from herbs, and the flexible, forgiving method make this a true kitchen staple.
If you love this soup, you might also enjoy exploring more cozy, plant-based ideas like our Low Calorie Vegetable Soup Recipe for Healthy Eating or getting creative with global flavors in Peruvian Vegetable Recipes for Flavorful Healthy Meals.
Looking for the perfect finish to your meal? Try a sweet treat like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert.
So gather your favorite winter vegetables, pull out your soup pot, and enjoy the simple pleasure of homemade soup this season. There’s nothing more comforting than a bowl of goodness made with care.
Happy cooking!
📖 Recipe Card: Winter Vegetable Soup
Description: A hearty, warming soup packed with seasonal winter vegetables. Perfect for a comforting lunch or light dinner during cold weather.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 2 parsnips, diced
- 1 small swede, diced
- 2 potatoes, peeled and diced
- 1.2 litres vegetable stock
- 1 bay leaf
- Salt and black pepper, to taste
- Handful fresh parsley, chopped (to serve)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and garlic; cook until softened.
- Stir in the carrots, parsnips, swede, and potatoes; cook for 5 minutes.
- Pour in the vegetable stock and add the bay leaf.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Remove the bay leaf and season with salt and pepper.
- Blend the soup until smooth or leave chunky as preferred.
- Serve hot, garnished with fresh parsley.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 6 g | Carbs: 29 g
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