Name: Hearty winter veg soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: British
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

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Hearty winter veg soup

Hearty winter veg soup

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 3.5 out of 5.16 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal307
fat7g
saturates2g
carbs47g
sugars27g
fibre14g
protein17g
salt0.99g

low

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.

Recipe from Good Food magazine, December 2006

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A star rating of 3.5 out of 5.16 ratings

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