Hearty Winter Vegetable Soup

We have no trouble eating fruit, but vegetables are a different matter. I have a number of tricks to sneak veg into our food.

For a pasta sauce I use some pasata or tinned tomatoes pop in some veg and whiz into a smooth pasta sauce. Bacon, ham, pepperoni or chicken can easily be added to the sauce, pour a little over cooked  pasta with grated cheese on top. A similar tomato sauce works as a pizza topping.

Yesterday being one of those very wet, miserable winter days made me think of soup and nice fresh bread!

In the fridge I had:

2 small onions

2 carrots

2 potatoes

1 sweet potato

1/4 swede

2-3 cabbage leaves

a little broccoli


frozen spinach, peas and sweetcorn

1.8 litres of vegetable stock

pearl barley – a handful

1 tsp  turmeric

1 tsp celery salt

I cooked the onions in a large pan over a low heat in a little butter while I prepared the root vegetables, cutting them into small chunks or slices.

I then added these to the pan along with the stock, pearl barley, turmeric
and celery salt. I brought this to the boil and then simmered for 20 mins. I added the frozen veg and cabbage for a further 10 mins.

Serve with fresh bread.

My children didn’t like the look of this soup – the  vegetables were a little too visible! I popped it through the blender for a soother version, which they loved and ate all up even though it did become very green.

Look out for more soup recipes coming soon.


One thought on “Hearty Winter Vegetable Soup

  1. Pingback: Making Bread | IQ WOMAN

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