Hearty winter veg soup

Hearty winter veg soup

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(15 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
The perfect soup for those warm cosy nights - it's vegetarian and a good source of calcium, folic acid and vitamin C, too!

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal307
  • fat7g
  • saturates2g
  • carbs47g
  • sugars27g
  • fibre14g
  • protein17g
  • salt0.99g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic clove, crushed
  • 1 swede, peeled and cut into chunks



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 4 large carrots, peeled and cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 sprigs thyme, leaves removed and roughly chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 850ml vegetable stock
  • 500ml semi-skimmed milk
  • 2 x 410g cans mixed beans in water, drained


  1. Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.

  2. Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.

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Comments (15)

Sarahjane52's picture

This soup is tasteless!!!! Needs something to give it some flavour.

Chez78's picture

I made this using butter and flour to thicken the soup and then before serving added the milk it was lovely I think they have got the method all wrong in this

sueolav's picture

I have a curdled mess... going to have to throw it out. What a waste.

ravenkg's picture

I made this recipe and it was fantastic. I used butternut squash instead of swede just to use it up and it was lovely. I put a good plenty seasoning in and a little chilli. Great tip is to check the veg is cooked through before serving! Cooked it for longer than recipe recommends, it didnt curdle, I used 1% milk.

eleanormayo's picture

I tried this recipe as I had a lot of swede in my veggie box to use up. It was fine, but does take longer to cook than suggested and shouldn't be boiled too furiously as that is probably why it curdles.

cmrob36's picture

I agree with Deborah and Sandra. We followed it to the letter, but something happened along the way, it curdled and was revolting to taste. Won't try it again.

sandra51's picture

I have to agree with Deborah on this one, one very bad tasting soup!

theedda's picture

Very nutritious, but a little bit uninspiring. The blandness of the vegetables leaves the thyme somewhat overwhelming. Great for winter though.

deborahcole's picture

This smelt great but I really didn't like it at all. No-one in my family liked it either.

hilal-uk's picture

Katie, this recipe can be made with Soya milk..

katieaisthorpe's picture

Could someone let me know if this recipe could be made with Soya milk instead of cows as I have dairy allergies.
Thank you

julianaiwg's picture

Great, but I cooked it *way* longer than 15 minutes, to ensure that all the vegetables were soft. We used a can of kidney beans, a can of cannelini. Will make again & again -- but cooking for much longer! Also, we liked it more with very small pieces of veggies...

danielle's picture

Made this twice, blitz a bit more than the recipe suggests. A keeper.

dwaller80's picture

Excellent! I make this all the time for work. It's so quick and easy to make!

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