Delia Smith Vegetable Soup​ Recipe

This hearty Delia Smith Vegetable Soup is made with carrots, celeriac, leeks, rutabaga (swede), and vegetable stock. The result is a velvety smooth and comforting dish where the vegetables are slow-cooked until they are meltingly tender. This recipe is perfect for a cozy winter lunch, making enough for a warming meal for 6 people.

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Delia Smith Vegetable Soup Ingredients

• 8 oz (225g) carrots, peeled and cut into 2-inch pieces
• 8 oz (225g) celeriac, peeled and cut into 2-inch pieces
• 8 oz (225g) leeks, trimmed, washed, halved, and cut into 2-inch lengths
• 8 oz (225g) rutabaga (swede), peeled and cut into 2-inch pieces
• 1 small onion, peeled and roughly chopped
• 2 1/2 pints (1.5 liters) vegetable stock (made with Marigold Swiss Bouillon powder)
• 3 bay leaves
• Salt and freshly milled black pepper
• To serve: 6 teaspoons fat-free Greek yogurt
• To garnish: Fresh chives, snipped

How To Make Delia Smith Vegetable Soup

1. Prepare the oven: Preheat your oven to 275°F (140°C). You will need the lowest shelf of the oven.
2. Combine ingredients: Place the prepared carrots, celeriac, leeks, rutabaga, and onion into a large ovenproof casserole dish. Pour in the vegetable stock and add the bay leaves. Season with salt and pepper.
3. Slow cook: Bring the liquid up to a gentle simmer on the stove. Once simmering, cover the pot with a tight-fitting lid. Transfer it to the lowest shelf of the oven and leave it to cook for 3 hours. The vegetables should be extremely soft.
4. Purée the soup: Remove the pot from the oven. Important: Fish out and discard the 3 bay leaves. Transfer the soup to a blender or food processor in batches and blend until smooth and creamy.
5. Serve: Return the soup to the pot to gently reheat if necessary. Ladle into bowls, swirl in a teaspoon of Greek yogurt, and sprinkle with fresh chives.

Recipe Tips

• Cut Vegetables Evenly: Try to keep your vegetable chunks roughly the same size (about 2 inches). This ensures they all cook at the same speed and become tender at the same time.
• Safety First: When blending hot soup, never fill the blender all the way to the top. The steam can build pressure and blow the lid off. Blend in small batches and hold a kitchen towel over the lid.
• The Stock Matters: Because this is a simple vegetable soup, the flavor relies heavily on the stock. Delia recommends Marigold Swiss Bouillon for the best flavor, but any high-quality vegetable stock will work.
• Don’t Rush It: The 3-hour cooking time might seem long, but this slow roast allows the flavors to deepen and the vegetables to break down completely, creating a better texture than quick boiling.

What To Serve Vegetable Soup

• This smooth soup is light but warming. To turn it into a full meal, serve it with crusty sourdough bread or warm cheese scones for dipping.
• If you want a contrast in texture, add garlic croutons or a handful of toasted pumpkin seeds on top. For a classic lunch combination, pair a bowl of soup with a grilled cheese sandwich.

How To Store Vegetable Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day.
• Freeze: This soup freezes beautifully. Store it in freezer-safe bags or containers for up to 3 months. Thaw it in the fridge overnight before reheating on the stove. Do not freeze the soup with the yogurt added; add the yogurt fresh when serving.

Delia Smith Vegetable Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1/6th of recipe)

• Calories: 110 kcal
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 1mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 4g

Frequently Asked Questions

• What is a Swede? In the UK, “swede” refers to the yellow-fleshed root vegetable known as rutabaga in the US. It has a slightly sweet, earthy flavor perfect for soups.
• Can I cook this on the stovetop instead? Yes. If you don’t want to use the oven, simmer the soup gently on the stove with the lid on for about 45 minutes to 1 hour, or until the vegetables are very soft.
• Can I use different vegetables? Absolutely. This recipe is very flexible. Parsnips, potatoes, or butternut squash make excellent additions or substitutions. Just aim for roughly the same total weight of vegetables.
• Is this recipe vegan? Yes, the soup base is completely vegan. To keep it vegan for serving, simply skip the Greek yogurt swirl or use a plant-based yogurt alternative like coconut or soy yogurt.

Try More Recipes:

• Delia Smith Minestrone Soup Recipe
• Mary Berry Parsnip Soup Recipe
• Delia Smith French Onion Soup​ Recipe