Old-Fashioned Golden Vegetable Soup

Close up bowl of vegetable soup with yellow handled spoon and second bowl in background, slices of bread to side on a mat with fox image.

Course: Dinner, Lunch, Starter

Cuisine: British

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 4-6 bowls

Calories: 118kcal

Author: Jacq

Old-fashioned Golden Vegetable Soup is ideal for deliciously easy, quick, homely, and budget-friendly vegetable packed family meals. Fill up your food flask with this warming soup for tasty wholesome lunches on-the-go, especially good and nourishing throughout the chilly months. Our golden vegetable soup can be easily prepared as vegan, vegetarian, and gluten-free.

Print Recipe

US Customary - Metric

Equipment

Soup pot non-stick
mixing spoon
Stick blender optional [only required if soup is to be blended]

Ingredients

2 tablespoons margarine [or butter, olive oil, rapeseed oil, etc.,or ½ cup vegetable stock]
140 grams carrot [1 medium-large, diced]
170 grams swede [⅓ medium swede, diced]
240 grams potatoes [1 medium-large, diced]
75 grams celery [1-2 sticks, diced]
150 grams leek [1 medium-large, thin sliced]
4 cloves garlic [if small cloves use a few extra]
130 grams onion [1 medium-large, diced]
1.2 litres vegetable stock [hot]
⅛ teaspoon turmeric powder [add extra if liked]

Garnish, optional

4 tablespoons parsley [chopped]
2 spring onions [green onions/scallions, fine chopped]

Instructions

Dice the carrots, potatoes, celery, swede, leeks, onions into small pieces. It doesn't have to be perfect dice just rough chopped.
Fine chop or mince the garlic.
140 grams carrot, 170 grams swede, 240 grams potatoes, 75 grams celery, 150 grams leek, 130 grams onion, 4 cloves garlic
Melt the margarine or butter, or heat the oil or a half cup of veggie stock in the soup pot.
2 tablespoons margarine
Add the vegetables, potatoes and garlic. Stir well.
Place the lid askew over the pot, and over a low-medium heat saute the veggies for 15 minutes.
Stir a few times during cooking. If the veggies are starting to stick to the pan just add a few tablespoons of water to loosen them up.
After 15 minutes, stir through the ground turmeric. You can add a few extra pinches of turmeric if liked.
⅛ teaspoon turmeric powder
Pour in the hot vegetable stock and season with salt and black pepper.
1.2 litres vegetable stock
Bring to a boil, lower the heat and simmer for 15 minutes or until the veggies are soft.
Check the seasoning and add extra salt and black pepper if required.
If preferred the soup can be blended with an immersion stick blender or food processor.
Optional:
Serve garnished with fine chopped parsley, sliced spring onions and a drizzle of cream [we like Alpro soya single cream or Oatley cream].
4 tablespoons parsley, 2 spring onions

Notes

Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover soup can be stored for 3 days within a covered container in the refrigerator.
Or freeze for 3-4 months.
We are a plant-based family recipe blog so all our ingredient suggestions are for vegan-friendly ones so if you have different dietary requirements then you can use your usual ingredients.
Add a drizzle of cream before serving for a traditional cream of golden vegetable soup. Or add a scoop of creme fraise, sour cream, or plain yogurt.
For gluten-free soup choose a gluten-free stock and ensure that the margarine is free from gluten ingredients.
In Scotland, we tend to call a swede a turnip.
Can't source swede? Swedes may also be known as rutabaga, Swedish turnip, neeps, yellow turnip, or wax turnip depending on where you live!
Alternatively replace with turnips which are within the same brassica family as swedes, but turnips are much smaller in size so a few may be required.
Fun fact: A swede is a cross between a cabbage and a turnip!

Nutrition