Chunky vegetable soup makes a warming winter lunch or dinner that the whole family can enjoy. Plus packing your chunky vegetable soup with lots of lovely things means you’ll be a getting a good 5-a-day hit from every bowl. Filled with carrots, swede, parsnip and butter beans, this soup is delicious with some simple homemade bread rolls – if you’ve got the time! This soup and homemade roll combo is best made in advance. It’s perfect for sharing with the whole family serving 4 people in total. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat until piping hot and serve with your homemade crusty rolls.
- 1 medium swede (500g/1lb prepared weight)
- 1 large carrot
- 1 medium parsnip
- 1 large onion
- 2 cloves garlic, peeled and left whole
- 2 sprigs of rosemary
- 2 tbsp oil
- 1 litre (13⁄4 pints) hot vegetable stock
- 400g can butter beans, rinsed and drained
- Salt and ground black pepper
- For the bread rolls
- (makes 12):
- 500g (1lb) plain, strong white bread flour
- 1 level tsp salt
- 1 level tsp caster sugar
- 7g sachet easy-blend dried yeast
- 150ml (1⁄4 pint) semi-skimmed milk
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 2 tsp poppy seeds
To make the vegetable soup: Set the oven to 200°C/400°F/Gas Mark 6. Peel veg, cut into chunks and put in a roasting tin. Add the garlic and rosemary, and mix in the oil. Roast for 30-40 mins.
Transfer the veg to a large pan, add the stock, bring to the boil, then add the butter beans and simmer for 10 mins, while the rolls are cooking. Season well. Add more stock or whizz the soup with a stick blender, if you like.
To make the rolls: Mix the flour, salt, sugar and yeast in the bowl of a food mixer with a dough hook. Pour 150ml (1⁄4 pint) boiling water into a measuring jug. Top up with the milk and add the oil and 2 more tbsp hot water. Pour into the flour, then mix on a low setting for 5 mins. Take dough out and knead by hand for a few mins. Put the smooth ball of dough in an oiled bowl, cover with oiled cling film. Leave in a warm place to double in size — about 45 mins. Knock dough back, then divide it into 12 (about 75g/21⁄2oz) each. Shape into rolls and put on a floured baking tray. Cover with oiled cling film. Leave in a warm place to rise for 15-20 mins.
Set the oven to 200°C/400°F/Gas Mark 6. Brush tops with a little salty water and sprinkle with seeds. Bake for 20 mins. Serve warm. They’ll keep fresh for 3 days.
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Give the soup a quick whizz with a stick blender to purée some of the veg, which will thicken it. Add more stock to get the consistency you like.