Hamdi Saidani This warm and hearty soup is perfect for winter. It’s made with roasted squash, cabbage, carrots, and split peas, and it’s packed with comforting flavors. I love how all the ingredients come together in one big pot. It’s healthy and filling, and it makes enough to feed the whole family—or give you leftovers for days.
Jump to RecipeIngredients Needed:
For the squash:
- 1½ pounds (680g) cubed kabocha or butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
For the rest of the soup:
- 2 tablespoons olive oil
- 5 tablespoons tomato paste (3 oz or ½ a can)
- 1 large onion (about 8 oz or 225g), diced
- 10 cups (2.4L) water
- ½ cup yellow split peas, rinsed and drained
- 2 large carrots, diced
- 8 oz (225g) button or cremini mushrooms, diced
- 1 pound (450g) cabbage, roughly chopped
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 dried bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
How To Make Winter Vegetable Soup?
- Roast the squash: Preheat the oven to 190°C. Put the squash on a tray lined with parchment paper. Toss it with olive oil, salt, and pepper. Roast for 30 minutes.
- Cook the onion: In a large soup pot, heat olive oil over medium-low heat. Add the tomato paste and diced onion. Cook for a few minutes until the onion is soft and see-through. Stir often.
- Add the rest: Add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, and pepper. Add the roasted squash too. Stir everything together and bring it to a boil.
- Simmer the soup: Once it starts boiling, lower the heat to medium. Cover the pot and cook for 30 to 60 minutes, depending on how soft you want your vegetables.
Recipe Tips:
- Roast the squash fully until soft and slightly golden: This brings out its natural sweetness and gives the soup a rich, deep flavor.
- Dice the vegetables the same size: This helps them cook evenly and gives each spoonful the perfect mix of ingredients.
- Use fresh cabbage, not pre-shredded: Freshly chopped cabbage holds up better in the soup and adds more texture.
- Stir the soup often while simmering: This keeps the split peas from sticking to the bottom of the pot and burning.
- Taste and adjust seasoning at the end: The flavors develop as the soup cooks, so you might need to add a little more salt or pepper before serving.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover winter vegetable soup cool down to room temperature. Then, pour it into a sealed container and place it in the fridge. It will stay fresh for up to 5 days.
- Freeze: Let the soup cool completely, then pour it into freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: Pour the soup into a pot and warm over medium heat, stirring often, until it starts to simmer and is heated through.
Nutrition Facts:
- Calories: 123 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 469mg
- Potassium: 521mg
- Total Carbohydrate: 18g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Winter Vegetable Soup
Course: SoupsCuisine: BritishDifficulty: Easy12
servings30
minutes1
hour15
minutes123
kcalThis warm and hearty soup is perfect for winter. It’s made with roasted squash, cabbage, carrots, and split peas, and it’s packed with comforting flavors. I love how all the ingredients come together in one big pot. It’s healthy and filling, and it makes enough to feed the whole family—or give you leftovers for days.
Ingredients
- For the squash:
1½ pounds (680g) cubed kabocha or butternut squash
2 tablespoons olive oil
1 teaspoon salt
⅛ teaspoon black pepper
- For the rest of the soup:
2 tablespoons olive oil
5 tablespoons tomato paste (3 oz or ½ a can)
1 large onion (about 8 oz or 225g), diced
10 cups (2.4L) water
½ cup yellow split peas, rinsed and drained
2 large carrots, diced
8 oz (225g) button or cremini mushrooms, diced
1 pound (450g) cabbage, roughly chopped
½ teaspoon dried oregano
1 teaspoon dried thyme
6 dried bay leaves
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Directions
- Roast the squash: Preheat the oven to 190°C. Put the squash on a tray lined with parchment paper. Toss it with olive oil, salt, and pepper. Roast for 30 minutes.
- Cook the onion: In a large soup pot, heat olive oil over medium-low heat. Add the tomato paste and diced onion. Cook for a few minutes until the onion is soft and see-through. Stir often.
- Add the rest: Add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, and pepper. Add the roasted squash too. Stir everything together and bring it to a boil.
- Simmer the soup: Once it starts boiling, lower the heat to medium. Cover the pot and cook for 30 to 60 minutes, depending on how soft you want your vegetables.
Notes
- Roast the squash fully until soft and slightly golden: This brings out its natural sweetness and gives the soup a rich, deep flavor.
- Dice the vegetables the same size: This helps them cook evenly and gives each spoonful the perfect mix of ingredients.
- Use fresh cabbage, not pre-shredded: Freshly chopped cabbage holds up better in the soup and adds more texture.
- Stir the soup often while simmering: This keeps the split peas from sticking to the bottom of the pot and burning.
- Taste and adjust seasoning at the end: The flavors develop as the soup cooks, so you might need to add a little more salt or pepper before serving.