In London, winter was in full force yesterday, with about 20-30 centimeters of snow falling, it was one of those days where you wished you were curled up in front of a fireplace. On days like today, there are really only a handful of foods suitable, and a thick and hearty soup is one of those!

This is an old Swedish soup that was traditionally enjoyed at harvest time. A combination of fresh vegetables are cooked in broth until soft with some resistance. A cream and egg-yolk mix is then tempered into the soup. The result is a very light, soft soup where the flavors of the vegetables are enhanced. You can be flexible regarding what

A recipe for soup

Tried and made it, tasted brilliant.

Vegetable stew is both hearty and healthy. Here are some ways to make it even better.

Vegetable generally refers to an edible part of a plant. The definition is traditional rather than scientific. It is somewhat arbitrary and subjective, as it is determined by individual cultural customs of cooking and food preparation.In general, with some exceptions, any herbaceous plant or plant part which is regularly eaten as food by humans, would normally be considered to be a vegetable. Vegetables are very often eaten cooked. Some, such as potato, are never eaten raw, but many such as carrots, bell peppers and celery are quite commonly eaten either raw or cooked.Mushrooms, though belonging to the biological kingdom Fungi, are also loosely considered as vegetables.In general, vegetables are regarded by cooks as being most suitable for savory or salted dishes, rather than sweet dishes, although there are many exceptions, such as pumpkin pie, etc.Nuts, seeds, grains, herbs, spices and culinary fruits (see below), are not normally considered to be vegetables, even though they are all parts of plants.Some people would consider that salad greens such as lettuce are not vegetables, because they are almost never cooked, but not everyone would agree with this exception.