Golden Winter Vegetable Soup

    40 minutes

    A hearty, filling and nutritious soup that is sure to warm the cockles of the hardest hearts. Great especially on chilly winter nights. Use whatever vegetables are available, but be sure to have carrots, potatoes and/or pumpkin to produce the characteristic flavour and colour. Ideal for vegetarians especially if using vegetable stock.

    Victoria, Australia
    7 people made this

    Serves: 4 

    • 2 tablespoons butter or ghee
    • 1 tablespoon oil
    • 1 large leek, cleaned and sliced thinly
    • 3-4 slices of ginger (optional)
    • 1 large or 2 medium carrots, peeled and chopped
    • 2 medium potatoes, peeled and chopped
    • 1/4 pumpkin, seeded, peeled and chopped
    • 2 parsnips, peeled and chopped
    • (or use zucchini, cabbage, cauliflower, whatever you have)
    • 2-3 cups chicken or vegetable stock
    • 2-3 bay leaves (optional)
    • 1 tablespoon dried mixed herbs
    • 1 tablespoon paprika
    • salt and pepper to taste
    • chopped chives or sliced green top of spring onion, as garnish (optional)

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat butter and oil in pot, add leek and ginger, saute till leek has softened, about 5 minutes. Add the other vegetables, bay leaves if using and stock, bring to a boil, then turn down heat and simmer with the lid on for about 25 minutes or till veggies are fork-tender.
    2. Remove bay leaves, take pot off the stove and puree the mixture with stick blender to smooth consistency. Return pot to stove, add mixed herbs, paprika, salt and pepper. Season to taste. Add chives or spring onions if using. Serve soup hot with crusty bread or croutons on top.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    Altered ingredient amounts. In the photo, I added cabbage after pureeing the soup to give it texture as I prefer it this way, but this is purely personal.  -  07 May 2009