This creamy, velvety soup is packed with six wholesome vegetables, delivering both rich flavour and a serious nutrition boost. Recent nutrition studies have discovered the importance of eating 30 plants per week and this is definitely one of those recipes you want to save in order help you hit that goal! It’s completely dairy and gluten-free, making it the perfect choice for those looking for a light yet satisfying meal. Roasting the vegetables enhances their natural sweetness, giving the soup a comforting, indulgent feel—without any added cream. Topped with crispy chickpeas, it’s a nourishing bowl that’s as easy to make as it is to enjoy. Full of fibre, antioxidants, and plant-powered goodness, this is a meal that truly feels as good as it tastes.
Swaps
Leek: swap with yellow onion
Vegetables: If you are missing any of the vegetables add more of another ingredient to compensate. Easting a variety of vegetables is essential for gut health so this recipe was created to get the best result with as many vegetables as possible, but if you are missing parsnips or leek just add more cauliflower or onion.
Stock: to keep it vegan I used vegetable stock but chicken stock would work well too and add another layer of flavour.
Pair with
To add a lovely crunch, texture and extra fibre try this Crispy Roasted Chickpea, accompany this soup with Cheesy Chickpea Crackers or serve with my favourite Easy No Knead Bread
Storage
Fridge: Let the soup cool to room temperature first (but no longer than 2 hours out), then store it in an airtight container. It will keep in the fridge for up to 3–4 days.
Freezer: this soup freezes really well! Pour it into freezer-safe containers or bags (leave a little space for expansion). It will last for up to 3 months.
Reheating: Warm gently on the hob or in the microwave, stirring often. If it thickens too much, just add a splash of water or stock.
Winter White Soup
Ingredients
- 1 potato peeled and chopped into cubes,
- 1 head cauliflower chopped
- 1 parsnip sliced
- 1/2 leeks slices
- 1/2 onion chopped
- 2 garlic whole
- 1 tbsp veg stock 700-800ml very hot water
Instructions
- Add all the vegetables to a large tray and bake at 200C for 25-30 mins, until soft but not browned. The vegetables should be soft enough for a fork to glide through easily.
- Transfer to a blender (I use @magimixuk) with vegetable stock and blend until you reach a gorgeous velvety consistency, like you see in the video.
- Serve with garlicky sourdough bread or like I did with crunchy chickpeas on top.