Winter vegetable soup recipe

This is nourishment and goodness in a bowl

General info

Serves: 6-8
Preparation Time: 20
Cooking Time: 1:00


For the Soup

  • 25g butter
  • 1 onion, finely chopped
  • 2 spring onions, chopped
  • 2 sticks celery, finely sliced
  • ½ butternut, peeled and cut into small chunks
  • 2 carrots, cut into small chunks
  • 1 sweet potato, cut into small chunks
  • 1 leek, sliced
  • 2 potatoes, peeled and cut into small chunks
  • 85g pearl barley
  • 1 bay leaf
  • 1 litre vegetable or chicken stock

For the Topping

  • 100g mature Cheddar, grated
  • 12 slices sourdough bread, halved
  • 4-5 sprigs thyme, leaves only


  1.  In a large, heavy-based saucepan, melt the butter over a medium heat and cook the onion for 5 minutes, or until just softened. Add the spring onions, celery, butternut, carrots, sweet potato, leek and potatoes, and cook for another 5 minutes. Now add the pearl barley, bay leaf and stock, and season well. Bring to the boil, then leave to simmer gently for 30 minutes, or until the barley is cooked.
  2. To serve, divide the cheese between the slices of bread and grill until bubbling. Stir the thyme in the soup, and top with the cheesy bread.

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