mixed vegetable soup

This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread

Walkers' wild mushroom, bacon & barley broth

pack bacon lardons

onions

carrots

celery

garlic

rosemary and thyme

pack dried porcini or dried mixed wild mushrooms

glass white wine

chicken stock

pearl barley

spring greens cabbage

Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.

Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.

Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.

When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!!

Roasted Vegetable Soup

/ 1.5litres Vegetable Stock, (or as needed)

Potato,

Carrots,

Parsnips,

small/medium White Onions,

Garlic,

tbsp Olive Oil

tsp Salt, (plus more to taste)

tsp Cumin

tsp Ground Coriander

tsp Turmeric

tsp Black Pepper, (plus more to taste)

Pre heat oven to 200C/390F.

Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.

Place in the oven for 25-30mins or until lightly charred and fork tender. Take the tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.

Squeeze garlic out of skins and add everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray, then add that in too.

Add 5cups/1.25litres veg stock and simmer with the lid on for 15mins, just to fully soften the veg and marry the flavours together.

Use a hand blender to blitz everything, pouring in more stock to thin it out to your desired consistency. Taste test for seasoning and adjust accordingly then serve up and enjoy!

Made this to go with some crusty sourdough and baked Brie. I was looking for a good fall soup without cream or butter to be a nice veggie-filled complement. It’s tasty just as written, and next time I might experiment with a bit more garlic, a dash of apple cider vinegar, some curry powder and/ or smoked paprika to taste. Maybe topped with some croutons? This is definitely going into rotation this fall at our house - thanks!

I love this recipe. It is so delicious and easy to make. We had loadshedding and had no electricity so I could not roast the vegetables in the oven, but the rainy cold weather begged for soup, so I improvised. I fried the vegetables in a skillet on gas. It was delicious. My husband doesn't eat onions so I fried it separately and just added it after mashing the vegetables. I also added some leftover chicken. My oh my, it was delicious, the texture of the onion rings and chicken elevated the soup to a next level.

My go to recipe for soup! So much flavour and it always turns out beautifully! Even my dad who is an avid meat eater clears the bowl!

I wasn't impressed with this soup. I'm not sure the cumin was a good spice here. I also felt the parsnip was too strong. But since I made it I wasn't going to waste it. I added cream to the soup and in my bowl, a splash of red wine vinegar to wake it up.

https://content.jwplatform.com/videos/WJIwUNJi.mp4

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!

Creamy vegetable soup is a warming, cozy and tasty dish to devour especially during the winter. This vegan soup is perfect to have for lunch or dinner. It is perhaps a great way to sneak in as many vegetables as possible to ensure fussy kids eat their healthy meals without any fuss.

Creamy Vegetable Soup

tbsp Oil

132 gms (or) 1cup (or) 1 large Onion (chopped)

Teaspoon (or) 1/2 inch Ginger (finely chopped)

175 gms (or) 1 cup (or) 2 medium Potatoes (chopped)

87 gms (or) ½ cup Celery (chopped)

gms (or) ½ cup (or) 2 medium size Carrots (chopped)

70 gms (or) ½cup Cauliflower flrets (chopped)

117 gms (or) ¾ cup Butternut Squash (chopped)

49 gms (or) ⅓ cup Frozen Green Peas (thawed)

Salt (as required)

Pepper (as required)

Teaspoon Ground Cumin (Cumin Powder)

Tablespoon Plain Flour (Self-Raising Flour)

400 ml (or) 1 ⅔ cups Coconut Milk

Vegetable Stock

Coriander (chopped)

Heat the oil in a pot over medium-low heat.

Once the oil is hot, sauté onion, carrot, potato, garlic and ginger for 5-7 minutes or until the onion turns soft and translucent. 

Add the diced celery, squash, cauliflower florets and cook for 10 minutes until the vegetables start to soften.

Add the green peas, salt, pepper, ground cumin, flour and mix well.

Now add vegetable stock and mix well.

Close the pot with a lid and simmer for 10 minutes.

After 10 minutes, take the lid off the pot. Stir in the coconut milk and continue boiling for a couple of minutes.

Finally, add the chopped coriander.

Enjoy the delicious piping hot vegan vegetable soup with bread or any side dish of your choice.

https://www.youtube.com/watch?v=wTI_oB2TjLc

creamy vegan vegetable soup recipe

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Creamy vegan vegetable soup recipe is a warming, cozy and tasty dish to devour especially during the winter. This vegan vegetable  soup is perfect to have for lunch or dinner. It is perhaps a great way to sneak in as many vegetables as possible to ensure fussy kids eat their healthy meals without any fuss. 

The best part of this insanely easy vegetable soup recipe  is that it can be prepared with any vegetables that you have on hand and it is an ideal recipe to use up the leftover vegetables in the fridge/freezer. This healthy and satisfying easy vegetarian soup is such a versatile dish that pairs well with garlic bread, dinner rolls or with a simple side dish.

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Top 3 mixed vegetable soup recipes from across the web

The most viewed mixed vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Walkers' wild mushroom, bacon & bar...

Roasted Vegetable Soup

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Top 3 mixed vegetable soup recipes from across the web

The most viewed mixed vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Walkers' wild mushroom, bacon & bar...

Roasted Vegetable Soup

Creamy Vegetable Soup

The most viewed mixed vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine