Winter Velvet Soup

A good Winter warmer soup. Make while vegetables are at their cheapest and freeze in suitable containers, ready to take out in the cold weather.

20 minutes


  • 2 sticks Celery
  • 8oz Parsnips
  • 8ox leeks
  • 1oz butter
  • 1 onion
  • 1 large carrot
  • ¼ teaspoon nutmeg
  • 2 pints chicken stock
  • ¼ pint single cream
  • Salt and black pepper
  • Croutons to serve


  1. Wash and prepare vegetables and dice
  2. Melt the butter in a large pan, add the vegetables and saute for 5-10 minutes, stirring to prevent browning.
  3. Add the stock and nutmeg and simmer until vegetables are soft.
  4. Puree or sieve the soup and return it to the rinsed out pan. Season to taste and add cream, bring back to heat (do not boil). Serve with croutons.

To freeze, after sieving the soup, season and put into suitable containers and freeze. Remove when required, defrost, add cream and reheat.