So it’s starting to get more rainy, there’s a nip in the air, and it looks like we have finally seen off barbeque weather for good this year. But fear not! Why not swap those barbeque blues for some hearty winter meals that’ll keep you nice and warm in the evenings? They are student friendly and cheap to make, so go on, have a go! Everyone hates the cold weather, but this will keep you filled up nicely ready to blast your way through uni right up until the Christmas break. (Then home for Christmas dinner of course!)






Hearty root vegetable soup

This is a simple but delicious chunky vegetable soup, which is cheap to make and really healthy. Plus if you make one big batch, you can freeze the rest ready to reheat another day.

Time: 5 mins preparation, 20-25 mins cooking time.

You will need:

A large saucepan

A blender

Chopping board/ kitchen knives

Measuring jug



Selection of Root vegetables (Parnips, potatoes, carrots)


1 Vegetable stock cube

Boiling water

Thick crusty bread to serve.


  1. Prepare the vegetables. Peel and chop all the vegetables into small chunks, about an inch in diameter. As a rule, to serve 2-3 people use 2 large carrots, 2 parsnips and 1 large or 2 medium potatoes.
  2. Make up one pint of vegetable stock using boiling water and 1 stock cube.
  3. Put all the vegetables except the potatoes in a saucepan and then add the stock. Make sure the vegetables are well covered. Bring to the boil and simmer for around 10 mins before then adding the potatoes to the pan.
  4. Continue to simmer for around 15-20 mins or until all of the vegetables are soft.
  5. Bring the pan off the heat and put half of the mixture into the blender.
  6. Add a small blob of butter to the mixture and blend until fairly smooth.
  7. Depending on whether you wish to have a more chunky soup, strain off the other half of the mixture and mix the vegetables into the blended mixture, or simply blend all the mixture for a smooth soup.
  8. Season to taste if required and serve with crusty bread.