• danialindop

Winter Soups To Warm You Up

Winter walks call for winter warm-ups and we don’t mean in the terms of exercise. We are talking about something warm and comforting to look forward to you on your return home, a nice homemade bowl of soup. Made up of delicious winter vegetables and ingredients blended together to create inviting flavours. Soup is a hug in a bowl and perfect for those wintery nights wrapped up in blankets with your cosiest pair of pyjamas on.

Here are some mouth-watering winter soup recipes carefully selected for maximum comfort.

Carrot & Parsnip

A super creamy soup. Add in some grated root ginger for a zesty twist.


  • 1 tbsp sunflower oil

  • 1 onion, finely chopped

  • 3 garlic cloves, finely chopped

  • ½ tsp black peppercorns ground

  • a handful of thyme leaves

  • 2 large carrots, chopped

  • 2 large parsnips, chopped

  • 1 litre of vegetable stock

  • 50ml double cream (optional)


STEP 1 Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.


Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.

Celeriac, Hazelnut & Truffle

A luxurious soup, that's healthy too.


  • 1 tbsp olive oil

  • Small bunch of thyme

  • 2 bay leaves

  • 1 onion, chopped

  • 1 fat garlic clove, chopped

  • 1 celeriac (about 1kg), peeled and chopped

  • 1 potato (about 200g), chopped

  • 1l veg stock (check the label to ensure it’s vegan – we used Marigold)

  • 100ml soya cream

  • 50g blanched hazelnuts, toasted and roughly chopped

  • 1 tbsp truffle oil, plus an extra drizzle to serve


STEP 1 In a large saucepan, heat the oil over low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

STEP 2 Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

STEP 3 Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

STEP 4 To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

Tomato & Basil

The classic. A Lifestyle Guide hot tip - add vodka to your tomato soup for extra warmth!