Warming Winter Vegetable Soup

This warming, winter, vegan soup is packed full of seasonal vegetables and cold-busting ingredients! It's a lovely acid-green colour and tastes great with fresh, crusty bread.

Serves 4

• 1 large red onion, peeled and chopped
• 1-2 large cloves of garlic, roughly chopped
• ½ small butternut squash, peeled, seeded and chopped 
• 1 medium parsnip, peeled and chopped
• 3 medium carrots, peeled and chopped
• half a head of broccoli (inc. stalks) chopped
• ½ chilli, de-seeded and sliced
• 1 tsp fresh/frozen ginger
• ¼ tsp turmeric
• ¼ tsp of garam masala 
• 1 tbsp chopped coriander leaves
• 1 litre vegetable stock

Prepare the vegetables and cut into large chunks.
Sweat the onion and garlic in 1 tbsp olive oil for 3-5 minutes.
Add the spices and cook for a further minute.
Add all of the remaining vegetables.
Cover with the stock and bring to a simmer.
Simmer with the lid on for 20-30 minutes, until the vegetables are soft.
Add the coriander leaves and blend to desired consistency.

Garnish with a little extra coriander to serve.

Suitable for freezing.

I'm entering this recipe to this month's Credit Crunch Munch , hosted by Fab Food 4 All and Fuss Free Flavours.



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