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Hearty and delicious, this vegetarian winter soup recipe doubles up easily to feed a crowd.

Find more delicious winter soups here.  Try your hand at these winter soups that will have the family asking for more.

Ingredients needed for super easy, vegetarian soup

Serves 6 – 8)

  • 1 x 410g can Rhodes Quality Tomato Chopped & Peeled
  • 1 x 410g can Rhodes Quality Three Bean Mix
  • 30ml (2 Tbsp) sunflower oil
  • 1 onion, chopped into small dice
  • 2 carrots, chopped into small dice
  • 1 leek, sliced and washed
  • 2 celery sticks, chopped into small dice
  • 2 garlic cloves, crushed
  • 1 large sweet potato, peeled and cubed
  • 200g peeled butternut, cubed
  • 1 lt. (4 cups) prepared vegetable stock
  • 1 50g packet brown onion soup mix

Make sure you have some delicious, fresh bread to serve with the soup.



  • Heat the oil in a large saucepan.
  • Add the onions, carrots, leek, celery and garlic.
  • Cook, stirring often over a high heat until the vegetables start to soften without browning.
  • Add the butternut and cook for a few minutes more.
  • Add the prepared vegetable stock and the Rhodes Quality Chopped & Peeled Tomatoes and bring to the boil.
  • Turn the heat down and simmer until the vegetables and potatoes are tender.
  • Mix the soup powder with a 500 ml (2 cups) of water and then stir into the soup.
  • Stir until thickened.
  • Add the Rhodes Quality Three Bean Mix and heat through.
  • Season well with salt and freshly ground black pepper. Time to enjoy this vegetarian winter soup.

Read more: Winter warming mushrooms for lunch.