Winter Vegetable Soup
There’s something incredibly heartwarming about a big pot of soup simmering on the stovetop, and this easy winter vegetable soup is no exception. Bursting with vibrant veggies like carrots, celery, and sweet potatoes, it’s a comforting melange that warms you from the inside out. As the chilly winds whip outside, this soup becomes a cozy haven, delivering flavor and nutrition in each inviting bowl.
Table of Contents
I remember the first time I made this winter vegetable soup; it was one of those frosty evenings where snuggling under a blanket sounded like a perfect plan. I threw on my apron, scoured the pantry, and within an hour, the aroma wafting through the house was simply irresistible. Not only did it save me for dinner that night, but it also fed my soul with nostalgia. Trust me when I say this soup is a delightful budget-friendly option that may just become your new favorite.
Why You’ll Love This Recipe
- Simple & Quick: In just 10 minutes of prep time and 50 minutes of cooking, you can have a delicious meal ready to enjoy.
- Irresistible Flavor: Each spoonful boasts a combination of earthy sweetness from the root vegetables, enhanced by fragrant thyme.
- Eye-Catching Appeal: The colorful array of veggies makes for an inviting and cheerful presentation.
- Flexible Serving: Perfect for a family dinner, casual lunches, or even entertaining guests, this soup adapts to any occasion.
- Diet-Friendly Options: Naturally gluten-free and can be made vegan with vegetable broth, it fits various dietary preferences.
Ingredients You’ll Need
- 3 tablespoons olive oil: This adds richness and aids in sautéing the vegetables. You can substitute it with canola or avocado oil if needed.
- 1 onion, chopped: Onions are the building blocks of flavor, providing a savory baseline. Shallots are a nice alternative.
- 3 carrots, chopped: Carrots add natural sweetness and color. Parsnips can also be used for an earthier taste.
- 2 sticks celery, chopped: Celery contributes crunch and depth. You could replace it with fennel for a unique twist.
- 1 parsnip, peeled and chopped: A root vegetable with a sweet, nutty flavor, but you can skip it if not on hand.
- 1 small sweet potato, peeled and chopped: Sweet potatoes give a creamy texture, while regular potatoes work too.
- 2 large potatoes, chopped: They add heartiness. Use Yukon gold or red potatoes for a more flavorful soup.
- 2 cloves garlic, minced: Garlic brings aromatic warmth; don’t skip it as it enhances the overall flavor profile.
- 1/2 tablespoon dried thyme or 1 tablespoon fresh thyme: Thyme is a quintessential herb in soups. Use dried if that’s what you have, but fresh is always more fragrant.
- 400 g canned cannellini beans: These beans add protein and creaminess. Any white beans like great northern can be used.
- 400 g canned tomatoes: Tomatoes provide acidity that balances the sweetness of the veggies. Opt for diced or crushed tomatoes based on your preference.
- 600 ml vegetable stock or chicken stock: A flavorful base, you can make your own or use store-bought. Homemade always tastes better!
- 250 g green cabbage, chopped: Cabbage enhances the soup’s texture and adds nutrition. You can swap in kale or Swiss chard if you like.
- 150 g fresh spinach: Spinach brings a pop of color and nutrition; feel free to throw in other greens like arugula or bok choy.
- Salt and pepper to taste: Essential for enhancing all the flavors; adjust according to your palate.
How to Make Winter Vegetable Soup
Heat the oil: Begin by heating 3 tablespoons of olive oil in a large saucepan over medium heat. Once hot, add the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
Add garlic and thyme: Toss in 2 cloves of minced garlic and 1/2 tablespoon of dried thyme (or 1 tablespoon of fresh thyme). Stir and let it cook for another 2 minutes until fragrant — this step boosts the flavor profile wonderfully.
Combine the beans and tomatoes: Next, drain and rinse 400 g of cannellini beans. Add them to the pot along with 400 g of canned tomatoes and pour in 600 ml of vegetable stock (or chicken stock). Bring everything to a boil, then lower the heat and let it simmer for about 20 minutes, giving flavors a chance to meld.
Incorporate cabbage and spinach: After simmering, stir in 250 g of chopped green cabbage and 150 g of fresh spinach. Season generously with salt and pepper. Keep cooking for another 5 minutes until the greens are wilted and tender.
Serve it up: As you ladle the soup into bowls, consider finishing it with a spoonful of pistou (a fresh spinach and basil puree) and a sprinkle of freshly grated Parmesan cheese for added indulgence. Serve with some crusty bread, and you’ll have a cozy meal that’s hard to resist.
Storing & Reheating
To store your winter vegetable soup, let it cool completely before transferring it to an airtight container. It can sit at room temperature for up to 2 hours, or stored in the fridge, it will last for about 3-4 days. If you want to keep it longer, consider freezing it in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over low heat until warmed through, which should take about 10-15 minutes. Keep in mind that the texture may slightly change, but a splash of vegetable stock can help revive it!
Chef’s Helpful Tips
- Don’t rush the sautéing; it’s where a lot of flavor develops. Aim for soft, translucent onions.
- Experiment with herbs! Aside from thyme, herbs like rosemary or oregano can enhance flavor.
- Let leftovers sit overnight; the flavors meld beautifully in the fridge.
- Feel free to add other veggies you have on hand, such as zucchini or bell peppers, for added taste and nutrition.
- Aim to taste and adjust salt and pepper as you go; fresh ingredients often need different seasoning.
This easy winter vegetable soup is not just delicious but also a nourishing way to warm up on cold days. With its simple preparation, it’s perfect for busy weeknights yet impressive enough to serve guests. I encourage you to arrange a bowlful, gather around the table with loved ones, and savor the warmth it brings. Plus, feel free to switch it up — maybe add a dash of hot sauce for some heat or top it with fresh herbs for an extra pop of flavor. Enjoy every comforting spoonful!
Recipe FAQs
Can I prepare this soup in advance?
Absolutely! This soup actually tastes better the next day after the flavors have had time to develop. Just store it in an airtight container in the fridge and reheat as needed.
What can I use instead of cannellini beans?
If cannellini beans are not available, you can substitute them with other beans, such as great northern, navy beans, or even kidney beans. Each brings a slightly different flavor but still works beautifully in the soup.
Is this recipe gluten-free?
Yes, this winter vegetable soup is naturally gluten-free when made with vegetable or chicken stock that is explicitly labeled as gluten-free. Always check the labels to be sure!
Can I add protein to this soup?
Definitely! For a heartier meal, consider adding diced cooked chicken, sausage, or even quinoa for a unique twist. Just add them in during the last 10 minutes of cooking to heat through.
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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: Vegetarian
Description
This winter vegetable soup is perfect for a cozy dinner. Packed with hearty vegetables and rich flavors, it offers a quick, comforting, and healthy meal option for chilly nights.
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
- In a large saucepan, heat the olive oil over medium heat and sauté the chopped onion, carrots, celery, parsnip, and both types of potatoes for 10-15 minutes, stirring often.
- Add minced garlic and thyme, cooking for another 2 minutes until fragrant.
- Rinse and drain the cannellini beans, then add them to the pot along with the canned tomatoes and vegetable or chicken stock.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Incorporate the chopped cabbage and spinach, seasoning with salt and pepper to taste, and cook for an additional 5 minutes.
- Serve hot, garnished with pistou and freshly grated parmesan cheese, accompanied by crusty bread.
Notes
You can use fresh herbs for added flavor instead of dried.
Substitute cannellini beans with your favorite type of beans if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
