Squash, rhubarb and bay leaf winter-warming soup

A hearty soup that’s bursting with good-for-you ingredients

If you thought rhubarb was good for nothing but crumble, you are seriously underestimating the power of this bold flavoured vegetable. That’s right – vegetable. Despite its best-known role as an apple substitute for puddings and crumbles, rhubarb (which looks a lot like hot pink celery when you think about it) grows firmly under the ground, making it every bit as viable for savoury dishes. It is also high in vitamins A, B, C and K and provides a delicious twist on a traditional winter soup. 

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Add to that the fibre and vitamin C in carrots, the vitamin A in squash and the folic acid, anti-oxidant and digestive compounds in fresh bay leaves and you’ve got yourself a deliciously nourishing and healthy dinner option.


  • 2 medium sized squash, diced
  • 2 large honeycrisp apples
  • 3 rhubarb stalks
  • 4 large carrots
  • 1 red onion
  • 4 garlic cloves
  • 4 bay leaves
  • 2 tbsp olive oil
  • 2 x 900ml containers of vegetable broth
  • Salt & pepper
  • Cumin
  • Ginger
  • Chili powder
  • Cayenne powder

Option garnish:

  • Organic coconut cream
  • Pomegranate arils



See the fully illustrated step-by-step recipe at Justine’s gorgeous site.

Grow your own rhubarb

Everybody knows that home grown vegetables taste the best – and with rhubarb planting season in full swing, now is the perfect time to start.

Rhubarb requires well-drained fertile garden soil in a sunny spot. Prepare the soil by getting rid of weeds and digging in a couple of bucketfuls of well-rotted organic matter.

Plant the rhubarb crowns with the growing point just below the soil’s surface, planting crowns a metre apart and 1-2 metres between rows.

For more information on cultivating your rhubarb throughout the year, head to the RHS blog.