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Harvest Veggie Soup

A chunky, hearty vegetable soup with warm spices and cannellini beans.

Harvest vegetable soup

It's soup season again and I've been making soup by the barrel - it's just so convenient! It keeps you warm, can be made in huge batches ahead of time, and you can hide all sorts of veggies in there and the kids will be none the wiser.

This veggie soup was my lunch for most of last week, and I blended some for the kids to deter complaints. It worked...

This is a tomato-based soup with butternut squash (but you can sub sweet potato if you prefer) and warming spices. Cannellini beans make it a meal, and baby spinach adds a little freshness. It gets thicker with time and becomes stew-like which may sound a bit weird, but it's perfect for scooping onto a slice of warm sourdough bread. But if you prefer a soupier soup, then by all means, add some more stock to thin it out.

Please don't be put off by the long list of ingredients, it's really simple! Seven of the ingredients come straight out of the spice cupboard! xoxo Kirsty

Harvest Vegetable Soup (serves 6)

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 1 medium carrot, diced

  • 2 sticks celery, diced

  • 3 garlic cloves, minced

  • 1/4 teaspoon salt

  • a few grinds of pepper

  • 12 oz. (340g) butternut squash, diced

  • 28 oz. (790g) canned, diced tomatoes

  • 2 teaspoons smoked paprika

  • 1 teaspoon onion powder

  • 1 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon or more chill flakes (optional)

  • 1 quart (1 litre) vegetable stock (or chicken stock for more flavor)

  • 12 oz. can (340g) cannellini beans, drained and rinsed

  • 1-2 cups (handful) of baby spinach leaves

In a large soup pot, heat the oil over medium heat. When it's hot, add the diced onions, carrots, and celery. Sauté for about 8 minutes until translucent.

Add the minced garlic and sauté for another minute, season with salt and pepper.

Add the butternut squash and cans of diced tomatoes, then stir in the smoked paprika, onion powder, oregano, garlic powder and chilli flakes (if using). Add the vegetable stock and bring to a boil, then simmer for 20 minutes over low heat.

Just before serving, stir in the cannellini beans and baby spinach. Serve in deep bowls with a fresh baguette and your favorite red wine.

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