This soup is my winter warmer all-rounder, containing many nutritious root vegetables. It is an easy and quick way to contribute to your healthy vegetable intake and benefit from all the precious nutrition they provide. The great thing about this one-pot recipe is it is about as simple as throwing the ingredients into the pot, letting them cook, adding a bit of flavour to compliment the vegetables, blending, and voila! Let's face it; we sometimes need just a quick, simple and nourishing meal.
The vegetables in this soup are in season. I'm a big advocate of using food in-season. There are benefits to this. Seasonal vegetables are at their peak, are more flavourful, and provide the body with what we need. It is also more sustainable. You can find excellent produce at farmers' markets, supporting local growers, and you will not have to rely so much on out-of-season food transported over great distances with the resulting carbon footprint. Eating seasonally throughout the year puts you in rhythm with nature and will add variety to your diet as the seasons pass.
- White onion
- Vegan yoghurt
- Plant-based milk (I used soya)
- Vegetable stock
- Olive oil
See the recipe card for quantities.
Prepare your ingredients:
- Thoroughly wash the parsnips, turnips, potatoes and carrots. Cut all into dice—no need to peel.
- Peel and roughly chop the ginger and onion.
Heat the oil over medium heat and add the peppercorns. Then add the chopped white onion and ginger and fry until soft - about five minutes.
Next, add diced carrots, turnips, parsnips and potatoes.
Follow this with vegetable stock, plant milk and salt. Cover and bring to a boil, then reduce to a simmer and cook for 20 minutes or until all of the vegetables are soft and easily break when pressed with a spoon.
Once cooked, let it cool down, transfer the ingredients to a blender and blend to a puree.
Transfer the soup back to a pot and adjust the seasoning as required. Add more vegetable stock or water to adjust the thickness of the soup as you desire.
Garnish with vegan yoghurt and a sprig of parsley.
You can use any plant-based milk, like oat or almond.
If you don't have all the vegetables at hand, you can increase the amount of the ones you have. You can even add swede to this soup.
I have used coconut soya yoghurt, but plant-based or dairy yoghurt can be used.
As with most of my recipes, this one is a foundation recipe. You can layer it with any flavour you like - rose harissa, mild curry powder, or whatever you have access to.
This is a blended soup, so that you will need a blender or stick blender.
This soup can be stored in the fridge for up to three days in an airtight container.
Without adding the yoghurt garnish, this soup can be frozen in an airtight container for up to three months. Defrost in the fridge overnight before heating it thoroughly.
Concerning nutrition, root vegetables contain reasonable amounts of vitamins and minerals, such as potassium, calcium, vitamin C and vitamin A. Many root vegetables are low in calories, so they are a good option for weight loss. They are also high in fibre, thus contributing to good digestion.
A word of caution; root vegetables can be high in carbohydrates.
With your root vegetables, take a root-to-stem approach and consider using the often thrown-away parts. Please look at my saag daal with carrot tops for inspiration.
Looking for other nourishing soup recipes? Try some of these :
Here are some suggestions for my other recipes to serve with the winter vegetable soup:
Winter Vegetable Soup
- Digital scales
- Blender or Food processor
- 200 g Carrots
- 160 g Potatoes
- 200 g Turnips
- 120 g Parsnips
- 50 g White onions
- 30 g Ginger
- 2 tablespoon Olive oil
- 6 Peppercorns
- 600 ml Vegetable stock
- 400 ml Plant milk
- 2 teaspoon Salt
- 50 g Plant yoghurt
- Thoroughly wash the potatoes, carrots, turnips and parsnips and roughly dice with skin.
- Roughly chop the onion and ginger.
- Heat the olive oil in the pot over medium heat. Add the peppercorns.
- Fry the onion and ginger until soft ( about 5 minutes)
- Add the diced carrots, turnips, parsnips and potatoes.
- Add the vegetable stock, plant milk and salt. Cover and bring to a boil. Then reduce to simmer and cook for 20 minutes or until all of the vegetables are soft and easily break when pressed with a spoon.
- Allow the soup to cool, and then blend it to a puree.
- Bring the puree back to the pot, check the seasoning, and add vegetable stock or water to adjust the thickness of the soup if required.
- Serve hot, garnished with plant yoghurt and herbs.
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.