I called this Winter Veg Soup for want of a better name; in all honesty it was a These-are-the-random-veg-leftover-in-my-fridge Soup! I didn’t expect this combination of vegetables to make such a nice soup, but everyone in my house was raving about it, so hopefully you will like it too! It’s a great way to beat the cold weather, and is a convenient, healthy and filling lunch option to bring to work.
I was in the mood for a warming, filling and thick soup when I made this, but if you like a thinner, lighter soup, simply leave out a potato and add 200-300 mL more stock until you reach the consistency you’re looking for.
Winter Veg Soup
Serves ~4 bowls
- 1 large/2 medium/3 small potatoes
- 1 leek
- ½ butternut squash
- 2 teaspoons thyme (fresh if possible, stalk removed)
- 2 stalks of celery
- 500 mL stock (veg or chicken – can also use 1 tbsp of bullion powder/500 mL water)
- 3 handfuls of spinach
Prepare all of the vegetables by peeling and cutting into small cubes (don’t forget to clear any grit out of the leek by slicing it length ways and washing under the tap).
Heat 2 or 3 tbsp of olive oils in a large pot on a low-medium heat. Add in the chopped potatoes, leek, squash and thyme. Ensure they are all lightly coated in the olive oil, add some more if not. Sweat them for 10-15 min with the lid on the pot, stirring occasionally and watching to make sure the bottom of the pot doesn’t burn.
Add the celery and stock, bring to the boil and simmer for ~10 min (until all the veg are soft).
Turn off the heat, add the spinach and leave for 2-3 min before using a hand-blender to achieve the soup consistency you desire.
Season with salt and pepper.
Tag @thecorkfork on Instagram to show me your soup creations!