Warming Winter Vegetable Soup

As soon as Winter hits, there is one thing I crave. Soup. It’s warming, almost insulating properties feel like a hug on the inside. Whether it be a smooth, blitzed soup or a chunky textured version, it is my food of choice, seeing me through the short, wind blown days of our coldest season. Today I share with you my Warming Winter Vegetable Soup. Developed specifically to battle cold viruses and yet be thoroughly enjoyable to eat.

FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup

While, to ease sore throats, this soup can be blitzed, the soft, gently cooked vegetables are easily swallowed. Making the most of what was left in the fridge at the end of the week, turned this soup into a five star recipe. Also using frozen vegetables is a good way to bulk out this dish. Adding in anything that will work with the slightly sweet, spicy flavour.

FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup

Winter root vegetables have a natural sweetness, more so after the first frosts. While deep green, leafy brassica’s, rich in iron, provide a more meaty, sometimes slightly bitter taste. Together, in this Warming Winter Vegetable soup, the flavours come together and perfectly compliment each other. Spiked with warmth from the chili adding a more lasting warmth.

FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup

Since this soup is a comforting and warming, adding freshly sliced mild red chili and spring onions to the top provides a burst of freshness. Almost a zesty burst hits the tongue when warming and cold hits. Not only does the addition of fresh parsley look good, it also provides extra Vitamin C!

Recipe: Winter Warming Vegetable Soup serves 6-8

1tbsp Olive Oil

1 Large Onion

3 Celery Sticks washed and trimmed

1/2tsp Sea Salt – I use Maldon

2 Leeks trimmed and washed

1 Large Potato

2-3 Large Carrots

100g/4oz Green Beans trimmed (frozen is fine)

1/2 Savoy Cabbage – Kale, sprout tops, other cabbage (except red or white) can be used

Small Swede/Turnip

2tbsp Pearl Barley

4tbsp Lentils – I used orange

2 Garlic Cloves

1tbsp Tomato Puree

Fresh Thyme – approx 1tsp chopped

Vegetable Stock Cube – I use Knorr

Pinch Chili Flakes – depending on preference

1tsp Black Pepper – to taste

Cold Water

Fresh Mild Red Chili and Spring Onions finely sliced to top

Fresh Parsley

Method:

A large, heavy bottomed pan is needed for this recipe.

  • First of all, place the pan on the hob and add the oil.
  • All of the vegetables in this recipe should be cut into small dice, starting with the onions and leeks.
  • Turn the heat to medium, allow the oil to warm, add the chopped leeks and onion. Also add 1/4tsp salt, sauté until softened but not browned.
  • Next add the carrots and celery, again cook until softened.
  • Now add the garlic and fresh thyme. Pour over enough water to cover the vegetables.
  • Cut the cabbage into thin strips and chop the beans into thirds, then add these to the pan. Also prepare both the potato and swede and add to the soup.
  • Finally add the lentils and pearl barley, top the pan up with water so the vegetables are just covered. Crumble in a stock cube and add a good grinding of black pepper. And also the chili flakes to your preference.
  • Bring the soup up to a simmer, place a lid on the pan.
  • Simmer until the root vegetables are tender – approximately 30 minutes.
FF Warming Winter Vegetable Soup
Warming Winter Vegetable Soup topped with fresh chilli, parsley and spring onion.

Serve in warmed bowls with freshly sliced mild chili’s, spring onion and sprigs of parsley. Add warm, crusty bread such as Seeded Cob Loaf to create a hearty meal.

To store, cool the soup completely. Spoon into sealable containers and refrigerate for up to 4 days. Alternatively, place in the freezer and eat within one month.

If you have enjoyed this recipe for Warming Winter Vegetable Soup you may also like these:

Roasted Garlic Butternut Squash Soup

FF Warming Winter Vegetable Soup
Roasted Garlic Butternut Squash Soup

Creamy Low Fat Mushroom Soup

FF Warming Winter Vegetable Soup
Creamy Low Fat Mushroom Soup

Carrot Soup

FF Warming Winter Vegetable Soup
Carrot Soup

Because most soups, including this Warming Winter Vegetable Soup, are easily made and easily stored, making a big batch seems to make good sense. More so in the Winter, when after a long, cold day, comfort is merely moments away. Since frozen soup can be popped from its container into a saucepan over a gentle heat, with the addition of a little extra water and reheated. Most importantly, dinner or lunch is only a little stirring by the stove away.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Oat Bran White Bread

For those of you who regularly read this blog, you may have noticed a few things about the way I cook and bake. Primarily I make food that is tasty to eat using ‘natural’ ingredients. For example, I unashamedly use butter when baking and cooking and tend to avoid overly processed foods. While I have a passion for baking bread, with nuttier and seeded loaves being my preferred loaves, yet I live in the real world. In a family of five people, three prefer white bread. So here is my compromise. Oat Bran White Bread is a soft loaf without the heaviness or chewing required by its wholemeal cousin.

FF Oat Bran White Bread
Oat Bran White Bread

Since this bread is so soft it is perfect for sandwiches and also makes the most incredible toast. In fact, this loaf makes the best toast, in my opinion, of all the bread recipes here on Feasting is Fun. Packed full of fibre from the whole oats and oat bran, it is good for you as well as being a tasty, filling bread. Yet also having the lightness of a white loaf.

FF Oat Bran White Bread
Oat Bran White Bread

While I am not into faddy food, having food allergies myself means I am attempting to increase the variety recipes on this site. For example gluten free, dairy free and vegetarian. I try to use fresh local and seasonal food as much as possible in my everyday cooking and that is reflected in the recipes posted here. I am not perfect and we have standby dinners in the freezer for days when I can’t cook.

FF Oat Bran White Bread
Oat Bran White Bread

All that said, I do try to make as much of our own bread as possible. If I didn’t have a bread machine or stand mixer I simply would be unable to make bread from scratch. Kitchen machinery that earns its place will always be welcomed by me. Far better to make good quality, homemade bread with the help of a mixer, than buy its mass produced counterpart. Bread is a staple and a great tasting, fresh loaf will always be at the heart of any kitchen that I use.

FF Oat Bran White Bread
Oat Bran White Bread

A quick note about this Oat Bran White Bread: I have recently updated the recipe, replacing the butter for Rapeseed oil. First of all it gives the baked loaf a softer texture and also makes the recipe both dairy free and vegan. I am NOT jumping on the ‘vegan’ bandwagon, however, creating a loaf that more people can make and enjoy will always be a priority for me, providing there is no compromise on flavour.

Recipe:  Oat Bran White Bread

420ml Water at room temperature

450g/1lb Strong White Bread Flour – I use Shipton Mill

100g/4oz Fine Oat Bran available from health food shops and Amazon

50g/2oz Rolled Oats

7g /1sachet Active Dried Yeast – I use the green tub/sachets from Allinson

7g Sea Salt – I use Maldon

2 tbsp Rapeseed Oil (Canola Oil)

 

Method :

Using a bread maker or stand mixer, pour the water into the  bowl and then add the yeast.

Next add the flour, oat bran and oats.

On top of the dry ingredients add the salt and oil.

Set the bread machine to dough cycle and start.

If using a stand mixer, attatch the dough hook and mix until all the ingredients come together. Continue to mix for 10 minutes. Stop mixing and remove the dough hook. Cover the bowl with a damp cloth until the dough has doubled in size, approx 1 hour.

Once doubled in size, remove the cloth and tip the dough out on to a lightly floured worktop so that the top of the risen dough is in on the bottom, in contact with the work surface.

Once the bread mixer has finished the dough cycle, start it again, allowing it to mix (knock back) the dough for one minute. Turn the dough out onto a lightly floured surface.

Working around the dough, take hold of the dough with your hand, pull out and then press into the centre. Continue, as in the photographs below, until you have a tight, neat lump of dough.

FF Oat Bran White Bread
Creating structure within the dough.

Gently, using your fingers, press the dough out to form a square shape.

Fold the bottom third of the dough up and then the top third of the dough is folded down, slighlty overlapping the seam.

Turn the dough over and place into a well greased loaf pan.

Spray or brush with water and sprinkle over rolled oats and oat bran.

FF Oat Bran White Bread
Shaping the dough ready for the tin.

Cover with a clean tea towel, place in a straight free place and leave to rise until doubled in size.

Preheat the oven to 220C/200C fan, 425F, gas mark 7.

As soon as the dough has risen slash across the dough with a very sharp knife or grignette 4-5 times.

FF Oat Bran White Bread
Proved and slashed Oat Bran White Bread ready for the oven.

Place the bread in the centre of the oven and bake for 30-40 minutes. The bread is baked when golden brown and carefully rapped with a knuckle and it sounds hollow.

As soon as the loaf is baked remove from the oven and turn out immediately on to a cooling rack to cool completely.

FF Oat Bran White Bread
Oat Bran White Bread

Allow the bread to cool fully before slicing.

If you have enjoyed this recipe for Oat Bran White Bread you may also like these:

Sunflower Seed Heart Cob Loaf

FF Oat Bran White Bread
Sunflower Seed Heart Cob Loaf

Lighter Wholemeal Loaf

FF Oat Bran White Loaf
Lighter Wholemeal Loaf

Seeded Cob Loaf

FF Oat Bran White Bread
Seeded Cob Loaf

This Oat Bran White Bread loaf has a wonderful texture and flavour. While it does contain oats it certainly doesn’t taste like porridge. The oat bran lends a slight nuttiness, without the full on slog you get from a wholemeal loaf. It slices beautifully and makes equally good toast and sandwiches, although I confess to enjoying a slice with just butter on it. A really good loaf should have its own flavour and not just be a package for some cheese and ham.

If you love white bread, but want to incorporate more healthy fibre in your diet – this loaf is a great place to start!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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