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.
- 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.
- Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender. Whizz smooth with a hand blender.
- 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