Skip to content
Spiced veg soup with crème fraîche recipe

Spiced veg soup with crème fraîche recipe

86 ratings

With a medley of beautiful winter vegetables and a chilli and paprika kick this warming soup is packed with flavour for a hearty but easy midweek meal that can be ready in just 35 minutes. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 280 calories / serving
  • Freezable
  • Vegetarian


  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 1 butternut squash, chopped
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 200g (7oz) potato, cut into chunks
  • 1ltr (1 3/4pt) vegetable or chicken stock
  • 227g tin chopped tomatoes
  • 2 tbsp crème fraîche
  • chopped flat-leaf parsley, to serve
  • crusty brown loaf, to serve (optional)
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    4g 19%
  • Sugars

    19g 21%
  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 37.7g Protein 5.8g Fibre 8.1g


  1. Heat the oil in a pan. Add the onion and cook for 10 minutes. Add the spices, cook for 30 seconds, then stir in the vegetables, stock and tomatoes. Season well and bring to the boil.
  2. Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender. Whizz smooth with a hand blender.
  3. Ladle into bowls and add a dollop of crème fraîche and a sprinkling of parsley and black pepper to each. Serve with crusty bread, if you like.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Easy weeknight recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.