Winter Vegetable Soup

A chunky soup using lots of cheap winter vegetables which will fill you up without providing lots of calories. Make a batch of this to freeze in individual portions so you can quickly heat one up in the microwave if you are feeling peckish.

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1 tbsp vegetable oil
1 large onion, chopped
2 medium carrots, scrubbed, trimmed and cut into cubes
2 medium potatoes, peeled and cut into chunks
1 large parsnip, peeled and cut into cubes.
1.2 litres vegetable stock
2 bayleaves
100g green beans, trimmed and cut into 1cm lengths.
Black pepper
Chopped parsley to serve (optional)


Calories: 128

No of servings: 10

Preparation time: 10 minutes

Cooking time: 10-12 minutes


1. Heat the oil in a large non stick saucepan and fry the onion, carrot, potatoes and parsnip for 5 minutes.
2. Pour in the stock, and add the bayleaves and bring to the boil. Cover and simmer for 10-15 minutes until the vegetables are nearly tender.
3. Stir in the green beans and cook for another 4-5 minutes or until all the vegetables are tender.
4. Remove the bayleaves, season with black pepper and sprinkle over some parsley. Serve at once.


Serving suggestions: Use other seasonal vegetables such as swede or turnips, or add a little shredded cabbage or spring greens along with the beans at the end of cooking.

Storage: Can be stored in the fridge for 24 hours, or frozen for up to 3 months.

Nutritional Info

Energy kcal 133.00
Protein g 3.30
Carbohydrate g 21.10
Of which sugars g 9.40
Fat g 3.90
Of which saturates g 0.40
Fibre g 5.60
Sodium g 0.30
Salt g 0.80
Portions of vegetables 2

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