Winter is the time when cozy soups become our best friends, warming us one spoonful at a time. There’s nothing quite like a hot bowl of Winter Vegetable Soup to chase away the chill, is there? This delightful medley of seasonal vegetables creates a rustic, hearty dish that not only satisfies hunger but also nourishes your body with essential nutrients. With its vibrant colors and earthy flavors, this soup is a wonderful way to celebrate the bounty of winter veggies.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Winter Vegetable Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Winter Vegetable Soup

If you’re looking for an easy and fulfilling recipe, you’ve just found a winner! As someone who adores cooking, making this Winter Vegetable Soup brings back memories of chilly nights spent gathered around the dinner table with loved ones, where laughter and warmth filled the room. Trust me, once you try it, you’ll want to make it every week during the cold months. So, grab your apron and let’s bring some delightful warmth to our kitchens!

Why You’ll Love This Recipe

Simple & Quick: Whip up this soup in just about an hour – perfect for a comforting weeknight dinner.
Irresistible Flavor: The combination of roasted veggies and savory broth creates a depth of flavor you’ll crave.
Eye-Catching Appeal: Its vibrant hues make the soup as visually appealing as it is delicious.
Flexible Serving: Perfect for lunch, dinner, or even a cozy gathering with friends on a chilly evening.
Diet-Friendly Options: Easily adaptable for vegetarian, vegan, or gluten-free diets.

Ingredients You’ll Need

3 tbsp olive oil: A key fat for sautéing the vegetables, enhancing flavor and providing healthy fats. You can substitute with avocado oil if needed.
1 onion, chopped: Adds sweetness and depth. Yellow onions work best here, but red onions can offer a slightly different flavor.
3 carrots, chopped: Sweetness and color. Feel free to use baby carrots for convenience.
2 sticks celery, chopped: Lends a savory crunch and balances the sweetness of the other veggies.
1 parsnip, peeled and chopped: Adds unique earthy flavors; you could swap it for another root vegetable like turnip.
1 small sweet potato, peeled and chopped: Brings natural sweetness and creaminess. Regular potatoes can be used in its place.
2 large potatoes, chopped: Our starch base that adds heartiness. Red or Yukon Gold potatoes are great for this.
2 cloves garlic, minced: Adds savory notes; fresh is best, but garlic powder can substitute in a pinch.
1/2 tbsp dried thyme or 1 tbsp fresh thyme: Herbaceous flavor that pairs wonderfully with the root vegetables.
400 g cannellini beans, canned: For plant-based protein and creaminess. You can use kidney beans or chickpeas as alternatives.
400 g canned tomatoes: Provides acidity and a wonderful base flavor. Opt for diced tomatoes for more texture.
600 ml vegetable stock or chicken stock: The heart of your soup; homemade or store-bought works well.
250 g green cabbage, chopped: Adds crunch and extra nutrients; feel free to use kale or other greens if preferred.
150 g fresh spinach: Those lovely green leaves add a fresh note. You can substitute with Swiss chard.
Salt and pepper to taste: Essential for seasoning; feel free to experiment with herbs and spices if desired.

How to Make Winter Vegetable Soup

Heat the oil: In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add 1 chopped onion, 3 chopped carrots, 2 chopped celery sticks, 1 peeled and chopped parsnip, and both types of potatoes (two large ones, chopped) to the pot. Sauté for 10-15 minutes, stirring frequently, until the vegetables soften and turn fragrant.

Add garlic and thyme: Stir in 2 minced cloves of garlic and either ½ tablespoon of dried thyme or 1 tablespoon of fresh thyme. Cook for an additional 2 minutes, letting the aroma fill your kitchen.

Combine beans and tomatoes: Drain and rinse 400 g of canned cannellini beans, then add them to the pot. Pour in 400 g of canned tomatoes and 600 ml of vegetable or chicken stock. Stir everything together until well combined.

Bring to a boil: Increase the heat to bring the soup to a boil, then reduce to a simmer for 20 minutes. This is when the flavors really come together, so don’t skip this step!

Add greens and season: After simmering, toss in 250 g of chopped green cabbage and 150 g of fresh spinach, then season generously with salt and pepper to taste. Let it cook for another 5 minutes, just until the cabbage and spinach are tender yet vibrant.

Serve warm: Ladle the soup into bowls and serve with a spoonful of pistou (a French herb pesto) and a sprinkle of freshly grated Parmesan cheese on top. Don’t forget to have some crusty bread on the side for dipping!

Storing & Reheating

For cozy leftovers, allow any unused winter vegetable soup to cool completely before transferring to an airtight container. You can store it at room temperature for up to 2 hours, and it can safely sit in the refrigerator for up to 4 days. The flavors deepen over time, making it even better! For long-term storage, freeze in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply reheat on the stove over low heat until warmed through, about 10-15 minutes, stirring occasionally. Note that the texture may slightly change upon reheating; refreshing it with a splash of stock or water can help.

Chef’s Helpful Tips

Make sure to season at each step; it boosts the final flavor significantly.
To enhance the flavor, consider roasting the vegetables first for a caramelized taste.
Adding a pinch of red pepper flakes gives a nice kick if you like a little heat.
For thicker soup, blend a portion of it using an immersion blender for a creamy consistency.
Leftovers are great for meal prep—consider making this soup in a larger batch for more hearty lunches throughout the week.

There’s something truly fulfilling about making a steaming pot of Winter Vegetable Soup, isn’t there? Not only does it nourish your body, but it also warms the soul. Each hearty spoonful reflects the love and care put into creating it and welcomes the delightful flavors of winter produce to your table. Don’t hesitate to get creative! You can swap in different vegetables or add your favorite herbs. The options are endless! Enjoy your culinary adventure and embrace the comfort of a homemade soup.

Recipe FAQs

Can I make this soup in advance?

Absolutely! This winter vegetable soup keeps well in the refrigerator for up to 4 days, so it’s perfect for meal prepping. Just reheat it gently on the stove, adding a little water or stock if it thickens up too much.

Are there any good substitutes for cannellini beans?

Yes, if cannellini beans aren’t your style or if you’re out, kidney beans or chickpeas work wonderfully as substitutes. They’ll still provide that hearty texture and protein boost you’re looking for.

What can I serve with winter vegetable soup?

This soup pairs beautifully with crusty bread or a delightful side salad. You might also enjoy topping it with a dollop of sour cream or Greek yogurt for creaminess!

Can I freeze winter vegetable soup?

Definitely! Just cool the soup completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight and then reheat on the stove.

More Soups Recipes

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Winter Vegetable Soup

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Author: Anna
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

This Winter Vegetable Soup is packed with vibrant flavors and wholesome ingredients. It’s easy to prepare and perfect for a healthy dinner or a cozy lunch, combining fresh vegetables and beans for a comforting, nourishing meal.

Ingredients

Scale

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

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Instructions

Heat the olive oil in a large saucepan and sauté the onion, carrots, celery, parsnip, and both types of potatoes for about 10-15 minutes, stirring regularly.
Add the minced garlic and thyme, then cook for an additional 2 minutes.
Drain and rinse the cannellini beans, then incorporate them with the canned tomatoes and stock into the saucepan.
Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
Stir in the chopped cabbage and spinach, seasoning with salt and pepper to taste, and cook for another 5 minutes.
Serve the soup with a spoonful of pistou, a sprinkle of freshly grated parmesan cheese, and crusty bread on the side.

Notes

Feel free to add other vegetables based on your preference.
This soup can be stored in the refrigerator for up to three days, making it a great make-ahead meal.
For a vegetarian option, ensure to use vegetable stock.