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Hearty winter veg soup

Hearty winter veg soup

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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!

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal307
fat7g
saturates2g
carbs47g
sugars27g
fibre14g
protein17g
low insalt0.99g
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Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves , crushed
  • 1 swede , peeled and cut into chunks
  • 4 large carrots , peeled and cut into chunks
  • 3 sprigs thyme , leaves removed and roughly chopped
  • 850ml vegetable stock
  • 500ml semi-skimmed milk
  • 2 x 410g cans mixed beans in water, drained

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2006

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Overall rating

Rating: 4 out of 5.16 ratings

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