Winter Vegetable Soup

Recipe: Winter Vegetable Soup & Cheese & Rosemary Toasts

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I love this soup! It’s incredibly simple, incredibly cheap and incredibly tasty.  Picture a cold, winter’s day and you’ve just come inside after taking the kids to the park.  Everyone’s noses are red and everyone’s tummies are rumbling.

Luckily, you have a few bits of old, rather sorry for itself veg that needs using up! Not very inspiring? …

…Ok, how about this?  You have a rich, smooth winter vegetable soup.  The vegetables themselves give it a beautiful sweetness, while the fennel seeds add a note of aniseed which compliments it perfectly.   As if that wasn’t enough, you’ve whipped up some rather decadent cheese and rosemary toasts to go alongside.  All in all, a deeply warming, healthy and oh-so-satisfying winter’s lunch.

Not bad popped in a travel mug and taken to work for lunch either!

Winter Vegetable Soup

Winter Vegetable Soup (Serves 4)

You will need:

1 oz unsalted butter

1/2 tbs olive oil

2 leeks, roughly chopped

1 clove garlic, crushed

2 carrots, roughly chopped (peeling optional!)

1 sweet potato, peeled and roughly chopped

1 tbs tomato purée

750 ml chicken (or vegetable) stock

1 tsp fennel seeds

2 heaped tbs Greek yoghurt

  • Melt the butter in a large saucepan and add the olive oil (this stops the butter from burning)
  • Add the leeks and sauté gently until they have softened
  • Add the garlic and continue to cook for a minute longer
  • Add the chopped carrot, sweet potato and tomato purée. Let the purée cook for a minute or so to take away some of the bitterness
  • Add the fennel seeds and stock.  Simmer, covered for 20 minutes
  • Allow to cool slightly and then use a hand blender to blend until smooth
  • Add the Greek yoghurt and mix in

Cheese & Rosemary Toasts

Cheese & Rosemary Toasts

You will need:

1 part-baked white baguette

1 large handful of your favourite cheese, grated (I use a mix of Cheddar and Parmesan)

A sprinkle of dried rosemary (if you have fresh, then use that but don’t buy it especially!)

  • Bake your baguette as per the packet instructions
  • Cut in half horizontally
  • Sprinkle over your cheese and rosemary and pop back in the oven for 2-3 minutes, until the cheese has melted

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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