There’s something incredibly comforting about a bowl of hearty soup, especially when it’s packed with wholesome winter vegetables. This easy winter vegetable soup is the epitome of warmth, with a medley of vibrant veggies simmering in a fragrant herbed broth. Each spoonful offers a delightful balance of earthy flavors, making it not only delicious but nourishing too. Imagine cozying up with your favorite blanket, savoring a rich bowl of this soup as the chill of winter envelopes the world outside. Now that’s a moment worth savoring!

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

As I reflect on my first experience making this easy winter vegetable soup, I remember how I was searching for a simple but satisfying meal that didn’t take hours in the kitchen. With a small handful of ingredients and minimal prep, this recipe quickly became a staple in my home. It’s perfect for busy weeknights or when you’re looking to impress guests with minimal effort, while also being budget-friendly and easy to adapt to whatever vegetables you have on hand. There’s nothing quite like the aroma that fills your kitchen, enticing everyone to gather around the table.

Why You’ll Love This Recipe

Simple & Quick: Whip this soup up in just 10 minutes of prep and 50 minutes of cooking!
Irresistible Flavor: Each bite is filled with the warmth of garlic, thyme, and a delightful blend of fresh vegetables.
Eye-Catching Appeal: The medley of colors from vibrant veggies makes this soup visually inviting and appetizing.
Flexible Serving: Enjoy it on a cold winter evening or serve it as a lunch option that will brighten your day.
Diet-Friendly Options: Easily make it vegan or gluten-free by using vegetable stock and fresh ingredients.

Ingredients You’ll Need

3 tbsp olive oil: This provides a flavorful base for sautéing the veggies. Extra virgin olive oil is great for added richness.
1 onion, chopped: A staple in any soup, onions add depth and sweetness. You can swap it with leeks for a milder flavor.
3 carrots, chopped: Carrots bring natural sweetness and a lovely color. Feel free to use parsnips for a different twist.
2 sticks celery, chopped: Celery offers a subtle crunch and fresh flavor; you can substitute with fennel for a distinct taste.
1 parsnip, peeled and chopped: This adds a slightly sweet, earthy flavor; rutabagas can be a great alternative.
1 small sweet potato, peeled and chopped: Sweet potatoes contribute creaminess to the broth. Regular potatoes work too, but the flavor will differ.
2 large potatoes, chopped: They help thicken the soup. Red potatoes or Yukon gold potatoes are excellent options.
2 cloves garlic, minced: Garlic adds aromatic depth to the soup. Use fresh, as it has a more vibrant flavor compared to powdered.
1/2 tbsp dried thyme or 1 tbsp fresh thyme: Thyme enhances the comforting aroma of the soup. Rosemary is a lovely substitute if you prefer a different herb.
400 g cannellini beans, canned: These beans add protein and creaminess. Any white beans will work in a pinch, like navy beans or great northern beans.
400 g canned tomatoes: They provide acidity, balancing the sweetness of the vegetables. Use fire-roasted tomatoes for an extra layer of flavor.
600 ml vegetable stock or chicken stock: A base that brings everything together. Homemade stock takes it to another level, but store-bought is convenient.
250 g green cabbage, chopped: Cabbage contributes a hearty texture; feel free to use kale or Swiss chard as a nutritious alternative.
150 g fresh spinach: Spinach adds a fresh, vibrant element. If you don’t have it, Swiss chard or even frozen spinach will work fine.
Salt and pepper to taste: Essential seasoning that enhances all the flavors.

How to Make Winter Vegetable Soup

Heat the oil: In a large saucepan, heat 3 tbsp of olive oil over medium heat. Once it’s shimmering, add in the chopped onion, carrots, celery, parsnip, and both types of potatoes. Sauté them for 10-15 minutes, stirring frequently, until they start to soften and the onion becomes translucent.

Add garlic and thyme: Stir in 2 minced cloves of garlic and 1/2 tbsp of dried thyme (or 1 tbsp fresh thyme) into the mix. Cook for an additional 2 minutes until fragrant, ensuring the garlic doesn’t brown.

Combine beans and tomatoes: Drain and rinse 400 g of cannellini beans. Add these along with 400 g of canned tomatoes and 600 ml of vegetable or chicken stock to the pot. Stir to combine everything well.

Bring to a boil: Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes. This allows all the vegetables to become tender and the flavors to meld.

Incorporate greens: After simmering, add in 250 g of chopped green cabbage and 150 g of fresh spinach. Season generously with salt and pepper to your liking, and cook for another 5 minutes until the greens have wilted.

Serve it up: Once everything is cooked to your liking, ladle the soup into bowls and serve with a spoonful of pistou (a French basil condiment) and a sprinkle of freshly grated parmesan cheese. Pair it with crusty bread to make a wholesome meal.

Storing & Reheating

Store any leftover winter vegetable soup in an airtight container in the refrigerator for up to 3 days. When storing, allow the soup to cool to room temperature before sealing it. For long-term storage, freeze the soup for up to 3 months in a freezer-safe container. When reheating, warm it gently over medium heat on the stovetop until steaming, about 10-15 minutes, adding a splash of vegetable stock if desired. Note that the texture may change slightly, so a quick stir before serving can help refresh it.

Chef’s Helpful Tips

Avoid browning the garlic while sautéing; it can turn bitter. Just let it soften and become fragrant.
For a creamier texture, consider blending a portion of the soup using an immersion blender before adding greens.
Always taste and adjust your seasoning before serving to really bring out those flavors.
This soup is incredibly versatile; feel free to experiment with other vegetables, such as zucchini or bell peppers, based on what you have on hand.
For extra protein, consider adding some diced cooked chicken or quinoa just before serving.

There’s so much to enjoy about this delightful winter vegetable soup. It’s nutritious, delicious, and a great way to use up leftover vegetables. Don’t hesitate to make it your own, experimenting with seasonal ingredients you love. Cherish each bowl, letting it warm your heart and soul during these chilly days. Enjoy every comforting sip!

Recipe FAQs

Can I use frozen vegetables instead of fresh?

Absolutely! Using frozen vegetables can save time and still yield a delicious soup. Just make sure to adjust your cooking time accordingly, as frozen veggies may need extra cooking to soften.

How can I make this soup spicier?

If you love a kick of heat, consider adding red pepper flakes or diced jalapeños when sautéing the veggies. Doing this will infuse a subtle heat throughout the soup.

Is there a way to bulk up this soup?

Definitely! Adding cooked grains such as rice or quinoa will not only bulk it up but also add texture and heartiness, making it even more satisfying.

Can I prepare this soup ahead of time?

Yes, making your winter vegetable soup ahead of time is a fantastic idea! It often tastes even better the next day as the flavors meld together. Just store it in the fridge or freeze for later enjoyment.

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Winter Vegetable Soup

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

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Description

Enjoy a comforting bowl of winter vegetable soup packed with hearty ingredients like potatoes, carrots, and spinach. This easy recipe is perfect for a quick dinner or a healthy lunch, offering a flavorful, homemade option for chilly days.

Ingredients

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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 over medium heat.
Add the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10-15 minutes, stirring frequently.
Incorporate the minced garlic and thyme, cooking for an additional 2 minutes.
Drain and rinse the cannellini beans, then add them to the pot along with the canned tomatoes and stock.
Bring the mixture to a boil, then reduce the heat and let simmer for 20 minutes.
Add the chopped cabbage and spinach, seasoning well with salt and pepper, and cook for another 5 minutes to combine flavors.
Serve with a spoonful of pistou and a sprinkle of freshly grated parmesan cheese, accompanied by crusty bread.

Notes

Feel free to add other seasonal vegetables for variety.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
For a heartier meal, serve it with a side of crusty bread.