Winter Vegetable Soup
Winter Vegetable Soup is the ultimate cozy dish that embraces the essence of the season. This hearty soup boasts a colorful medley of vegetables, all combined to create a warm essence that wraps around you like a favorite blanket. Each bowl is brimming with nourishing ingredients, inviting aromas, and a depth of flavor that only comes from a slow simmer on the stove. Rich in nutrients with every delightful spoonful, it will keep your spirits high and heart warm during those chilly days.
Table of Contents
When I first discovered this easy winter vegetable soup recipe, I couldn’t believe how simple yet satisfying it was. It quickly became a staple in my kitchen on cold evenings when comfort food is a must. Whether it’s a welcome home from the elements or an impromptu gathering, this soup is a crowd-pleaser, proving that you don’t need to overcomplicate things to create a heartwarming dish. So let’s jump into making this delicious and nutritious winter vegetable soup—you’re in for a treat!
Why You’ll Love This Recipe
- Simple & Quick: With only 10 minutes of prep and 50 minutes of cooking, you can whip up this comforting soup in no time.
- Irresistible Flavor: Each bite is bursting with the natural sweetness of vegetables balanced with savory herbs, creating a delightful flavor explosion.
- Eye-Catching Appeal: The vibrant colors of carrots, sweet potatoes, and green cabbage make this soup visually stunning.
- Flexible Serving: Perfect for lunch, dinner, or as a comforting snack, it’s versatile enough to enjoy any time.
- Diet-Friendly Options: Feel free to make it vegan and gluten-free, making it suitable for many dietary restrictions.
Ingredients You’ll Need
- 3 tablespoons olive oil: This healthy fat serves as the base for sautéing vegetables. Extra virgin is preferred for richer flavor.
- 1 onion, chopped: Aromatic and flavorful, onions bring depth to the soup. You can substitute with shallots if you prefer.
- 3 carrots, chopped: Adding sweetness and a beautiful pop of color. Feel free to swap with parsnips if you like a different flavor.
- 2 sticks celery, chopped: Celery adds a subtle crunch and savory notes. Green bell peppers work well as an alternative.
- 1 parsnip, peeled and chopped: Earthy and slightly sweet, parsnips complement the soup perfectly. Turnips are a great substitute.
- 1 small sweet potato, peeled and chopped: This adds creaminess and sweetness. If unavailable, you can use regular potatoes.
- 2 large potatoes, chopped: Creamy texture and heartiness make these essential to the soup. Yukon golds are my favorite here.
- 2 cloves garlic, minced: Adds a lovely aroma and flavor profile. You could use garlic powder in a pinch, but fresh is always better.
- ½ tablespoon dried thyme or 1 tablespoon fresh thyme: Thyme enhances the dish with its earthy flavor. Oregano can also work, offering an aromatic twist.
- 400 g cannellini beans, canned: Nutritious and creamy, these beans provide protein and bulk. Any white bean can be substituted if faced with a shortage.
- 400 g canned tomatoes: They bring acidity and depth. Opt for whole peeled tomatoes for more texture, or use fresh if preferred.
- 600 ml vegetable stock or chicken stock: This serves as the soup’s flavorful base. Homemade stock heightens the taste.
- 250 g green cabbage, chopped: Cabbage adds texture and minerals; you could replace it with kale for a different flavor.
- 150 g fresh spinach: Tender and packed with nutrients, spinach offers a beautiful contrast. You can also use Swiss chard or another leafy green.
- Salt and pepper to taste: Essential for enhancing flavors. Don’t rush this step; the right seasoning cam elevate the dish tremendously.
How to Make Winter Vegetable Soup
Heat the oil: Start by heating 3 tablespoons of olive oil in a large saucepan over medium heat. Once it shimmers, it’s time to add the aromatics.
Sauté the vegetables: Toss in the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently, until the vegetables soften and the onion turns translucent.
Add garlic and thyme: Introduce 2 minced cloves of garlic and ½ tablespoon of dried thyme (or 1 tablespoon fresh thyme) into the pot. Stir and let it cook for an additional 2 minutes, allowing the aromas to meld beautifully.
Combine beans and tomatoes: Drain and rinse 400 g of cannellini beans, then add them along with 400 g of canned tomatoes to the simmering vegetables. The beans create a heartiness that’s hard to resist.
Pour in the stock: Combine everything with 600 ml of vegetable or chicken stock. Increase the heat until it reaches a boil, then reduce it to a gentle simmer for 20 minutes.
Add greens and season: Stir in 250 g of green cabbage and 150 g of fresh spinach, seasoning generously with salt and pepper to taste. Cook for another 5 minutes until the greens wilt down and the flavors deepen.
Serve hot: Ladle the soup into bowls and serve with a spoonful of pistou and a sprinkle of freshly grated parmesan cheese. Pair with some crusty bread for the ultimate comfort experience.
Storing & Reheating
You can store any leftover soup in an airtight container at room temperature for up to 2 hours. If you plan to keep it longer, refrigerate it for up to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When reheating, simply microwave it for about 3-5 minutes or warm it gently on the stovetop over low heat. Keep in mind that the consistency might change slightly, so consider adding a splash of stock or water to refresh it.
Chef’s Helpful Tips
- Avoid overcrowding the pan while sautéing to ensure even cooking; this helps release flavors from the vegetables.
- For deeper flavor, use room-temperature vegetables. Cold vegetables can lower the pan’s temperature.
- Bring the soup’s flavors together by simmering longer, but don’t overcook the greens—their vibrant color is a feature, not a flaw!
- If you prefer a smoother texture, blend a portion of the soup before adding the greens for a creamy finish.
Winter Vegetable Soup is not just a meal; it’s a hug in a bowl, nourishing for both body and soul. The combination of fresh ingredients ensures each spoonful is packed with nutrients and comfort. Feel free to experiment—maybe add a dash of lemon for brightness or a few chili flakes for some warmth. Whether to serve it on a frosty evening or for a cozy family gathering, this soup is bound to warm your hearts and bellies. Enjoy every comforting bowl with a bit of love!
Recipe FAQs
Can I use fresh vegetables instead of canned?
Absolutely! You can swap canned tomatoes for about 4 fresh tomatoes, diced, and fresh beans need to be cooked beforehand. Just keep an eye on cooking times.
How can I make this soup vegetarian/vegan?
To make this delightful soup vegan, simply use vegetable stock instead of chicken stock. All other ingredients are already plant-based!
Can I freeze the Winter Vegetable Soup?
Definitely! It’s a great make-ahead recipe. Ensure it’s cooled before transferring it to freezer-safe containers. It can be stored for up to 3 months.
How do I enhance the flavor of my soup?
To intensify the flavors, consider adding a splash of balsamic vinegar or a pinch of smoked paprika. Fresh herbs at the end can also add a delightful freshness.
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📖 Recipe Card
Winter Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Comfort Food
Description
This Winter Vegetable Soup features a delightful blend of fresh vegetables and beans, creating a hearty and flavorful dish that’s simple to prepare. It’s an ideal choice for a quick dinner or a comforting healthy meal, perfect for cozy evenings.
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 3 carrots chopped
- 2 sticks celery chopped
- 1 parsnip peeled and chopped
- 1 small sweet potato peeled and chopped
- 2 large potatoes chopped
- 2 cloves garlic minced
- 1/2 tbsp dried thyme or 1 tbsp fresh thyme
- 400 g cannellini beans canned
- 400 g canned tomatoes
- 600 ml vegetable stock or chicken stock
- 250 g green cabbage chopped
- 150 g fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently, until softened.
- Stir in the minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the canned cannellini beans, then add them along with the canned tomatoes and stock to the pot.
- Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
- Add the chopped cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes until the greens are wilted.
- Serve the soup with a dollop of pistou and freshly grated parmesan cheese, alongside some crusty bread.
Notes
Feel free to add any seasonal vegetables you have on hand.
The soup can be prepped ahead of time and stored in the refrigerator for up to three days.
Add a splash of lemon juice for brightness before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
