This time last year I posted a recipe for winter vegetable soup, and it was super tasty, but I’m bringing you another one today, which is equally as tasty, but has a bigger proportion of vegetables, so has a more rustic and chunky texture. There’s also a slightly different selection of vegetables, and a mixture of both vegetable and chicken stock, which brings out a few a wider variety of flavours. So, here it is, an easy and delicious winter vegetable soup, best served with warm, crusty bread covered in tasty butter! This would serve 4-5 people.
1 kg mixed vegetables (carrots, white potatoes, sweet potatoes, butternut squash and onion) cut into small pieces
1 teaspoon parsley
1 pint vegetable stock
1 pint chicken stock
1 tablespoon creme fraiche
Put the chopped vegetables and parsley into a large saucepan. Pour over the vegetable stock and bring to the boil. Put a lid on the saucepan and lessen the heat to low-medium, simmering for 25-30 minutes, until all the vegetables are super tender. Pour the portion you are serving (a mixture of the vegetables and the stock) into a food processor or blender and blitz until it reaches the desired consistency. Add the creme fraiche and pulse until mixed in. Serve.