The Harvest Table / Recipes
Recipe of the month
Winter Vegetable Soup
A warming, traditional vegetable soup. Simple, cosy and made in one pan.
Serves4
Prep10 minutes
Cook25 minutes
DietVegetarian
Ingredients
- 2 leeks
- 2 large onions
- 500g carrots
- 150g floury potatoes, such as Maris Piper
- 1 litre water
- 2 vegetable stock cubes
- 30g salted butter
- 1 level tsp white pepper
- Sea salt, to taste
- A small handful of chives, to serve (optional)
Method
- Prepare the vegetables. Trim and wash the leeks well, then slice into medium rings. Peel the carrots and slice into rings. Peel the potato and cut it into small chunks. Peel and finely chop the onions.
- Melt the butter in a large saucepan over a medium heat. Add the onions and cook gently for a couple of minutes until they start to soften.
- Add the leeks, carrots, potato and water, and bring to the boil.
- Crumble in the stock cubes, then season with the white pepper and a small pinch of salt.
- Cover, lower the heat and simmer for 15–20 minutes, stirring now and then, until all the vegetables are tender.
- Taste and adjust the seasoning, then ladle into warm bowls. Scatter over some snipped chives if you have them.
Allergens: contains milk (butter). Many stock cubes contain celery and some contain gluten, so check the label of the brand you use.
Make it vegan: swap the butter for 2 tbsp olive oil and use a vegan stock cube.
🌿 Grow your garnish: chives are one of the easiest herbs to grow on a windowsill. See our windowsill herb guide.
Made it? Tell us how it turned out in the Around the table discussion.