by Lillie Elliott
With autumn coming to an end and winter fast approaching, now is the perfect time to gather all the home-grown vegetables you’ve been nurturing throughout the year.
Daisy from @gardentogarnish is well-known for her green fingers when it comes to her beautiful garden and varied allotment. Watch here as she invites us into her plot to watch the digging of her end of season vegetables, sharing tips and advice for fellow growers as she goes.
So that none of your hard-earned haul goes to waste, we recommend making this delicious winter soup recipe that includes all your produce! This fantastic winter warmer is ideal for lunch or dinner.
Winter Vegetable Soup
1 tablespoon olive oil
25g (1oz) butter
1 large onion, chopped
125g (4½ oz) leeks, rinsed and sliced
280g (10oz) parsnips, peeled and chopped
400g (14oz) carrots, peeled and chopped
1 large potato, peeled and chopped
900ml (1 pint 12fl oz) vegetable stock
4-5 tablespoons semi-skimmed milk (optional)
Salt, black pepper and freshly grated nutmeg
2 tablespoons chopped parsley
- Heat the butter and oil and butter in a deep saucepan. Add the leeks and onions and cook over a medium heat while stirring for 4-5 minutes until soft. Continue stirring and add the parsnips, carrots and potato for 2-3 minutes.
- Pour in the stock, bring to the boil, then simmer for 20-25 minutes until all the vegetables are tender.
- Use a blender or food processor to process the vegetables until smooth. Return the soup to the saucepan and pour in a little milk to thin, if needed. Season with salt, pepper and nutmeg, then stir in the parsley.
- Gently reheat and transfer to warmed bowls. Serve with your favourite bread.
- This recipe serves four, so to make a larger batch just double all the ingredients.
- If you have any other similar vegetables that need to be used up, throw those in too.
- Chop your vegetables into spoon-friendly sizes.
- This soup can be frozen for up to three-months so you can enjoy it for longer.