1 pot veggie wonder for winter

One way to warm the body from the inside out during winter is by enjoying a delicious bowl of soup.

Extremely versatile, veggie soup recipes can range from simple, hearty and basic to out of this world delicious.

This vegetable soup is great for clearing out the fridge and veggie basket. You can stick to the vegetables listed in the recipe below or make thrifty swaps.

For the soup:

2T extra virgin olive oil
1 onion, roughly chopped
1 large leek, sliced
4 sticks celery, roughly chopped
1 bouquet garni
2 large carrots, washed and diced
1 large butternut, peeled and diced
2 large potatoes, washed and diced
1 bulb celeriac, washed and diced
200g split green peas
200g black lentils
1–2 litres chicken or vegetable stock
Sea salt and freshly ground black pepper to taste

To make the soup, heat the oil in a heavy-based pan and add the onion, leek and celery.

Saute until caramelised, then add the bouquet garni, remaining vegetables, split peas, lentils and stock.

Simmer gently, stirring occasionally until the split peas, lentils and vegetables are soft and velvety. Remove the bouquet garni.

Soups like this are best left chunky, but you can blend it if you prefer.

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