Winter Vegetable Soup
Warm, hearty, and bursting with flavor, this winter vegetable soup truly epitomizes comfort. Rich, vibrant veggies stir together with comforting broth to create a dish that warms you from the inside out. As winter blankets the world outside, there’s nothing quite like a steaming bowl of soup to bring solace after cold days. The blend of tender potatoes, sweet carrots, and earthy beans makes each spoonful not just nourishing but exciting.
Table of Contents
I still remember the first time I made this easy winter vegetable soup. It was a chilly afternoon, the allure of comfort food pulling me into the kitchen. That day became a delightful tradition, inviting friends over, each one leaving with a fuller belly and a smile. Now, whenever the season changes and the weather cools, I instantly crave this simple yet flavorful creation. Trust me; you’ll want to make this soup your go-to remedy for cold, gray days.
Why You’ll Love This Recipe
- Simple & Quick: Prepping takes just 10 minutes, and in under an hour, you have a soul-satisfying soup.
- Irresistible Flavor: The combination of garlic, thyme, and fresh veggies paints a symphony of tastes that will warm your heart.
- Eye-Catching Appeal: This colorful soup is as fun to look at as it is to eat, making it perfect for gathering friends or family.
- Flexible Serving: Enjoy it as a starter, main dish, or even a comforting late-night snack.
- Diet-Friendly Options: It’s naturally vegan, gluten-free, and can easily be adapted to your dietary needs.
Ingredients You’ll Need
- 3 tablespoons olive oil: The base for sautéing, adding depth and richness.
- 1 onion, chopped: This forms the aromatic foundation, sweetening as it cooks.
- 3 carrots, chopped: Bright and sweet, they offer not just flavor but a vibrant color.
- 2 sticks celery, chopped: Adds crunch and a subtle earthiness.
- 1 parsnip, peeled and chopped: A hidden gem that brings a touch of sweetness.
- 1 small sweet potato, peeled and chopped: Lends a creamy texture and natural sweetness.
- 2 large potatoes, chopped: A hearty element, they’re filling and absorb flavors beautifully.
- 2 cloves garlic, minced: For that punch of aroma and taste that lifts the entire soup.
- ½ tablespoon dried thyme or 1 tablespoon fresh thyme: Herbal notes that enhance the soup’s warmth.
- 14 ounces canned cannellini beans, drained and rinsed: These creamy beans add protein and fiber.
- 14 ounces canned tomatoes: Brings acidity and balance, deepening the flavor.
- 2 ½ cups vegetable stock or chicken stock: The flavorful liquid that stitches everything together.
- 250 grams green cabbage, chopped: Bright and nutritious, it’s packed with vitamins.
- 150 grams fresh spinach: Adds a pop of green and iron, making this soup even more wholesome.
- Salt and pepper to taste: Essential for enhancing and balancing the flavors.
How to Make Winter Vegetable Soup
Sauté the aromatics: Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion, carrots, celery, parsnip, and both types of potatoes to the oil. Stir frequently and cook for about 10 to 15 minutes until the vegetables soften and become fragrant. This is where the magic begins, as the kitchen fills with a delightful symphony of scents.
Add garlic and thyme: Once the vegetables have softened, stir in 2 minced cloves of garlic and ½ tablespoon of dried thyme or 1 tablespoon of fresh thyme. Sauté for an additional 2 minutes until the garlic is fragrant but not burnt. This adds layers of flavor to the soup, enhancing its comfort factor.
Combine beans, tomatoes, and stock: Drain and rinse the 14-ounce can of cannellini beans, then toss them into the pot along with 14 ounces of canned tomatoes and 2 ½ cups of vegetable or chicken stock. Mix well and bring the soup to a rolling boil. The vibrant colors of the ingredients will brighten up your day.
Simmer and add greens: Reduce the heat to a simmer and allow the soup to gently bubble for 20 minutes. Afterward, add 250 grams of chopped green cabbage and 150 grams of fresh spinach. Season well with salt and pepper. Cook for a further 5 minutes until the greens wilt. The soup will not only look stunning but also provide a nutritional boost.
Serve it up: Ladle the soup into bowls and, for a special touch, serve it with a spoonful of pistou (a fresh herb sauce) and a sprinkle of freshly grated parmesan cheese. Crusty bread on the side is also a must; it’s perfect for dipping.
Storing & Reheating
You can store any leftover winter vegetable soup at room temperature for up to 2 hours. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. If you’d like to freeze it, portion the soup into freezer-safe bags or containers, ensuring to leave space for expansion. It can last up to 3 months in the freezer. When reheating, warm the soup gently on the stove over low heat for about 10-15 minutes, stirring occasionally. The texture may change slightly after freezing, so adding a splash of stock or water can refresh it.
Chef’s Helpful Tips
- Be mindful not to overcrowd the pot when sautéing; this can lead to steaming instead of browning.
- Use room temperature vegetables for even cooking and optimal flavor release.
- If the soup turns out too thick, simply add more stock until you reach the desired consistency.
- Don’t hesitate to blend a portion of the soup for a creamier texture, if you prefer!
- Spice it up with a pinch of red pepper flakes for extra warmth or add your favorite herbs for a personal touch.
This easy winter vegetable soup captures the essence of cozy gatherings and chilly days alike. It’s a perfect canvas for you to spotlight seasonal vegetables, while keeping your nutrition on track. Feel free to play with the recipe—toss in any leftover vegetables or beans from your fridge to make it your own.
There’s a certain magic in how a beloved recipe can bring people together. These warming, vibrant bowls of comfort encourage us to gather around the table, share stories, and enjoy delicious food. So, gather your ingredients, let those flavors mingle, and get ready to savor a dish that’s bound to please.
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! The flavors actually deepen and enhance after a day in the fridge, making it perfect for meal prep. Just reheat it on the stovetop when you’re ready to enjoy!
What can I substitute for the cannellini beans?
If cannellini beans aren’t available, you can use any similar bean such as navy beans, great northern beans, or even chickpeas. Each option adds its own unique flavor and texture.
Is this soup vegan-friendly?
Yes! This winter vegetable soup is entirely plant-based, making it a great choice for vegans and vegetarians. Just ensure you use vegetable stock instead of chicken stock.
How can I adjust this recipe for a smaller serving?
This recipe makes eight servings, but you can easily halve it by using half the amount of each ingredient. Alternatively, you can freeze leftovers for later, making future meals a breeze!
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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 brings together the flavors of fresh vegetables and beans, creating a comforting dish that’s perfect for chilly days. With simple prep and wholesome ingredients, it’s an effortless way to enjoy a healthy meal or quick dinner.
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 olive oil in a large saucepan over medium heat.
- Add chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently.
- Mix in minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse cannellini beans; add them along with canned tomatoes and vegetable stock to the saucepan.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped cabbage and spinach, seasoning with salt and pepper. Cook for another 5 minutes.
- Serve hot with pistou, grated parmesan cheese, and crusty bread.
Notes
You can substitute vegetable stock with chicken stock for a richer flavor.
Feel free to adjust the vegetables according to what you have on hand. Try adding peas or green beans for extra texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
