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Meat, Meal soups and plant based

Winter vegetable soup with ham and rye bread

This winter vegetable soup with ham and rye bread serves 4, takes 45 minutes, is very easy to make, and costs about €2.00 per person. The key is adding the diced ham right at the end so it stays tender, and blending only part of the soup to keep some vegetable chunks whole.

Tonight, a thick winter vegetable soup with chunks of smoked ham and buttered rye bread on the side.

Winter vegetable soup with ham and rye bread
Total time
45 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup smells like it simmered all afternoon, even though it only takes 45 minutes. Carrots, turnips, leeks, and celery root soften together in the broth while the potatoes thicken everything naturally. Blending only part of the soup leaves some chunks to bite into, for a texture that's neither a smooth puree nor a thin broth.

The diced ham added at the end brings softness and a touch of saltiness without needing extra seasoning. It's the dinner for cold weeknights, served with buttered rye bread for dipping. Mon Chou likes to put it on the menu when the market vegetables are in season and everyone needs warming up.

The ingredients

4 people

Fruits and vegetables

  • carrots 3
  • turnips 2
  • leeks 2
  • celery root 0.5
  • potatoes 2
  • onion 1

Dairy

  • thick cooked ham 200 g
  • butter 40 g

Pantry

  • vegetable bouillon cubeoften in the pantry 1
  • pepperoften in the pantry 1 pinch

Bakery

  • rye bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Peel all the vegetables and cut them into large chunks.

    Pieces of even size cook at the same rate.

  2. Put them in a pot with the crumbled bouillon cube and 1.5 liters of water, and simmer gently. 30 min

    Half cover the pot to avoid boil overs.

  3. Blend part of the soup, leaving some chunks whole.

    Use an immersion blender right in the pot.

  4. Dice the ham and add it to the hot soup with a turn of pepper.

    Don't add salt, the ham and bouillon are enough.

  5. Butter the rye bread generously and serve it with the soup.

    A small pat of butter in the soup bowl, just like grandma used to do.

Our tips to get it right

  • Cut the vegetables into evenly sized chunks from the start, so you don't end up with overcooked pieces next to still firm ones when you blend.
  • Keep an eye on the water level while it cooks, and add a splash more broth if the soup thickens too fast from the potatoes.
  • Blend right in the pot off the heat, it's easier to clean and you can control the texture better by tasting as you go.

The variations

  • Swap the celery root for parsnip for a milder, slightly sweet flavor.
  • For a vegetarian version, skip the ham and add a handful of red lentils with the vegetables to keep the soup hearty.
  • For kids, blend the whole soup smooth with no chunks, and serve the rye bread cut into small dipping strips.

What to serve it with

  • Buttered rye bread
  • A sprinkle of grated cheese on top
  • A light green salad to start

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally before adding the ham. Reheat gently over low heat, stirring, and add the ham only when serving if you froze it without.

Questions about this dish

Can you make this soup ahead of time?

Yes, blend the vegetable base the day before and keep it in the fridge. Reheat gently over low heat and add the ham only when serving so it stays tender.

Can you use a different ham?

You can use smoked ham or bacon lardons instead. Cook the lardons separately first to avoid adding too much fat to the soup.

Does this soup freeze well?

Yes, it freezes well for up to 2 months in an airtight container. It's best to freeze it without the ham and add it fresh after thawing to keep its texture.

Should you blend the whole soup or leave chunks?

Blending only part of it gives a more interesting texture, with body and bits to bite into. You can blend it all smooth if you prefer, especially for kids.

How long does it take to make a winter vegetable soup with ham and rye bread?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a winter vegetable soup with ham and rye bread?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a winter vegetable soup with ham and rye bread cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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