Soup for a Warming Winter Lunch

There’s nothing quite like a steaming bowl of homemade soup to warm up both body and soul. I find homemade vegetable soup for lunch especially cosy in the winter months. I’ll share more of my autumn and winter soup recipes here in the future but there isn’t a particular trick to it. You can whip up a hearty soup from any number of combinations of vegetables. The flavour is always going to be best when you use fresh and organic produce. Veggie soup is a great meal option when you need to use up those extra veggies you might have in your pantry.

A Simple Yet Wholesome Recipe

Today, we have a delightful recipe that will not only satisfy your taste buds but also fill your kitchen with the irresistible aroma of hearty goodness. Our Creamy Vegetable Soup with Wholemeal Bread is the perfect combination of wholesome ingredients and comforting flavours, making it a go-to dish for those chilly evenings or whenever you crave a bowl of warmth. So, roll up your sleeves, gather your ingredients, and let’s get chopping.

The Recipe

Here’s the recipe. Carrots and potatoes are a great base but you can experiment with adding other veggies if you have them to hand. Additional veggies that will work well include butternut squash, sub the potatoes with sweet potatoes if you like, or add more root veggies such as parsnip or swede for extra winter warmth.

Creamy Vegetable Soup with Wholemeal Bread

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Course Soup

Cuisine British

Servings 2 people

Equipment

• Pot
• Immersion blender

Ingredients

  

• 1 cup carrots diced
• 1 cup celery diced
• 1 cup potatoes peeled and diced
• 1 onion finely chopped
• 3 cloves garlic minced
• 4 cups vegetable broth
• 1 cup plant-based cream such as cashew or soy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 slices of wholemeal bread
• Fresh parsley for garnish

Instructions

 

• In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent.
• Add carrots, celery, and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
• Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
• Stir in the plant-based cream, thyme, salt, and pepper. Cook for another 5 minutes.
• Use an immersion blender to partially blend the soup for a creamy yet chunky texture.
• Toast the wholemeal bread slices.
• Serve the soup hot, garnished with fresh parsley, alongside the toasted wholemeal bread.