Winter Vegetable Soup

(Eating Locally – February in Scotland)


handful of kale
1/2 large turnip
2 large carrots
4 medium potatoes
1 onion
1 small leek
1-2tbsp butter
3-4tsp of salt
2-3litres of water
herbs (optional)


  1. Wash, peel and chop all of the vegetables into small cubes and set aside. Slice up the kale and any other greens you are using.
  2. Melt the butter in a large pan and add all the vegetables into the butter. Cook down for 10-15minutes until golden in colour.
  3. Add in the salt and 2-3 litres of water, enough to cover the vegetables and a little over.
  4. Cook the soup on a medium simmer for 1hr 30minutes. Reduce the heat to a low simmer. You can keep the soup on a low simmer until ready to serve. Sprinkle the herbs in at this point too.
  5. Season and serve up into large bowls and serve with oatcakes and cheese or crusty bread.

Share This Post

More Recipes To Explore


Foods That Save Our Planet: Debunking Sustainability and Mindful Eating Myths

In today’s world, where our food choices have far-reaching consequences, embracing
sustainability and mindful eating has become more crucial than ever. However, as we
navigate the vast sea of information, it’s important to debunk some common myths
surrounding these topics. Join us as we explore the truth behind sustainability and mindful
eating, shedding light on the foods that can truly make a positive impact on our planet.