Name: Winter Vegetable Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Comfort Food
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

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Warmth and comfort come together in this delightful winter vegetable soup, making it an ideal dish for those chilly days. Full of vibrant vegetables, hearty beans, and fragrant herbs, this soup is not only hearty but also beautifully nourishing. Whenever I’d return home on a frosty evening, the aroma of simmering veggies happily greeting me at the door would make my heart swell. There’s something about a big pot of soup that feels like a hug in a bowl.

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

This easy winter vegetable soup is a perfect solution for busy weeknights or cozy gatherings around the dinner table. It’s straightforward to prepare, inexpensive, and yields a generous amount that’s sure to warm everyone’s souls. Trust me; once you embrace the robust flavors in this soup, it might just become a staple in your winter meal rotation. Give it a whirl—you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 50 minutes of cooking, this recipe is a breeze to bring to life.
Irresistible Flavor: The medley of sweet potatoes, parsnips, and fresh herbs creates a hearty yet soothing flavor profile.
Eye-Catching Appeal: The colorful assortment of vegetables makes it as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfectly suited for lunch, dinner, or a gathering with friends. Serve it alongside crusty bread, and it’s a meal!
Diet-Friendly Options: This soup is naturally vegetarian and can easily be made vegan by ensuring your stock is plant-based!

Ingredients You’ll Need

3 tbsp olive oil: A high-quality olive oil adds depth and richness to the flavor of the soup.
1 onion, chopped: This aromatic vegetable forms the perfect savory base for your dish.
3 carrots, chopped: These add natural sweetness and a lovely pop of color.
2 sticks celery, chopped: Celery gives a subtle earthiness and crunch to the mix.
1 parsnip, peeled and chopped: A slightly sweet root vegetable that enhances the soup’s overall flavor profile.
1 small sweet potato, peeled and chopped: Sweet potatoes bring a creamy texture and additional nutrients.
2 large potatoes, chopped: These hearty potatoes provide substance to the dish—no need to peel as the skin adds nutrition.
2 cloves garlic, minced: Fresh garlic elevates the flavor with its aromatic essence.
1/2 tbsp dried thyme or 1 tbsp fresh thyme: Thyme infuses warmth and fragrance, enhancing the soup’s savoriness.
400 g cannellini beans, canned: These white beans are packed with protein and give the soup a satisfying, creamy texture.
400 g canned tomatoes: Adding both flavor and acidity, canned tomatoes brighten the soup beautifully.
600 ml vegetable stock or chicken stock: Stock is the flavor backbone of your soup, making it rich and savory.
250 g green cabbage, chopped: Cabbage adds a tender crunch when cooked and is rich in vitamins.
150 g fresh spinach: Spinach wilts down beautifully, providing a nutrient boost with every spoonful.
Salt and pepper to taste: Essential for seasoning, bringing out the best in all your ingredients.

How to Make Winter Vegetable Soup

Heat Oil: In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Once hot, add 1 chopped onion, 3 chopped carrots, and 2 sticks of chopped celery. Toss in 1 peeled and chopped parsnip, 1 small peeled and chopped sweet potato, and 2 chopped large potatoes. Stir frequently for 10-15 minutes, letting the veggies soften and sweeten.

Add Garlic & Thyme: When the vegetables become fragrant and start to soften, stir in 2 minced cloves of garlic and ½ tablespoon of dried thyme (or 1 tablespoon of fresh thyme). Cook for another 2 minutes, allowing the flavors to meld beautifully.

Incorporate Beans & Tomatoes: Drain and rinse 400 grams of cannellini beans, then add them to the pot along with 400 grams of canned tomatoes. Pour in 600 ml of vegetable stock (or chicken stock for non-vegetarians). Stir well to combine all these hearty ingredients.

Simmer Until Perfect: Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 20 minutes. During this time, the flavors will deepen, and the veggies will become tender.

Add Greens & Season: Once the vegetables are cooked, throw in 250 grams of chopped green cabbage and 150 grams of fresh spinach. Season generously with salt and pepper to taste. Allow everything to cook for an additional 5 minutes until the cabbage is tender and vibrant.

Serve & Enjoy: Spoon the soup into bowls and consider an optional topping of pistou and freshly grated parmesan cheese for a flavor boost. Serve with crusty bread on the side for a complete cozy meal.

Storing & Reheating

To store your winter vegetable soup, let it cool completely before transferring it to an airtight container. It can stay at room temperature for about 2 hours, but for longer storage, refrigerate for up to 4-5 days. If you prefer to freeze it, keep it in a freezer-safe container, and it will last for up to 3 months. When reheating, warm it up in a pot over medium heat until bubbling, adding a splash of water or stock if it seems too thick. Just remember, the texture may change slightly after freezing, but a quick stir will refresh those delightful flavors.

Chef’s Helpful Tips

Avoid putting in too many potatoes; they can thicken the soup too much, so stick to the recommended 2 large ones for a balanced texture.
If you can, use fresh thyme over dried for a more vibrant flavor, but either will work well.
For a quicker cooking time, cut your vegetables into smaller, evenly-sized pieces to promote even cooking.
Trust your judgment when seasoning; taste often and adjust salt and pepper as needed.
Make this soup even heartier by adding cooked quinoa or barley during the last few minutes of cooking.

It’s hard to believe a bowl of soup could be this fulfilling. This winter vegetable soup not only warms you from the inside out but also invites you to savor every spoonful. Feel free to experiment with other seasonal vegetables you have on hand—there’s no wrong way to enjoy this dish!

Recipe FAQs

Can I use frozen vegetables?

Absolutely! Frozen vegetables can save you time. You can substitute fresh veggies for frozen ones. Just keep in mind that they may require slightly less cooking time, so add them in during the last 10 minutes of simmering.

Can I make this soup ahead of time?

Yes, this soup is perfect for preparing in advance. In fact, the flavors deepen and improve overnight. Just follow the storage guidelines provided, and you’ll be good to go for meal prep!

How can I make this soup spicier?

If you love a kick, consider adding a pinch of red pepper flakes or a splash of hot sauce while it simmers. You can adjust it to your spice preference and even make it your own!

What can I substitute for cannellini beans?

If cannellini beans aren’t available, feel free to use navy beans, great northern beans, or even chickpeas for a different flavor and texture. Just be sure to drain and rinse any canned beans you choose to use.