Winter-Vegetable Soup Recipe

A hearty Winter Vegetable Soup is perfect for warming up on cold days. Packed with seasonal vegetables, this soup is not only nutritious but also comforting. It’s vegan and can easily be made gluten-free, making it a great option for many dietary preferences. Here’s a delicious recipe to try:

Ingredients:

• 2 tablespoons olive oil (or any cooking oil of choice)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and diced
• 2 medium potatoes, diced (Yukon Gold or Russet work well)
• 1 sweet potato, peeled and diced
• 1 cup green beans, cut into 1-inch pieces (or frozen if out of season)
• 1 leek, cleaned and sliced (optional)
• 1 zucchini, chopped (optional for extra veggie boost)
• 1 1/2 cups canned diced tomatoes (or fresh if you prefer)
• 4 cups vegetable broth (or water, if you prefer a lighter broth)
• 2 cups water (optional, to adjust consistency)
• 1-2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground turmeric (for color and flavor)
• Salt and pepper, to taste
• 2 cups kale or spinach, chopped (optional for added greens)
• 1 bay leaf (optional)
• Juice of 1 lemon (for brightening the flavor, optional)
• Fresh parsley or dill for garnish (optional)

Instructions:

1. Prepare the Vegetables:

• Begin by chopping and prepping all your vegetables. Peel and dice the carrots, parsnips, sweet potato, and potatoes. Slice the leek (if using), and chop the green beans, zucchini, and greens (kale or spinach).

2. Sauté the Aromatics:

• In a large soup pot, heat the olive oil over medium heat.
• Add the diced onion and cook for 3-4 minutes until softened and translucent.
• Add the minced garlic and cook for another 30 seconds until fragrant.

3. Add the Root Vegetables:

• Stir in the carrots, parsnips, sweet potato, and potatoes. Sauté for about 5 minutes, stirring occasionally to mix the flavors.

4. Add Broth and Seasoning:

• Add the vegetable broth (and water, if using) to the pot along with the canned tomatoes (or fresh tomatoes), thyme, rosemary, turmeric, bay leaf, salt, and pepper.
• Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.

5. Add Greens and Final Touches:

• If you’re using greens like kale or spinach, stir them in during the last 5-7 minutes of cooking.
• Taste the soup and adjust seasoning as needed, adding more salt, pepper, or herbs if you like.
• For an added burst of flavor, stir in the lemon juice just before serving.

6. Serve:

• Ladle the soup into bowls and garnish with fresh parsley or dill if desired.
• You can serve the soup with a slice of crusty bread or a sprinkle of vegan cheese on top for added comfort.

Tips:

• Add Protein: For added protein, you can add a can of drained and rinsed beans (such as white beans, chickpeas, or lentils) during the last 10 minutes of simmering.
• Spicy Version: If you like a bit of heat, add a pinch of red pepper flakes or a small diced chili pepper with the garlic.
• Make it Chunky or Smooth: If you prefer a creamier soup, you can use an immersion blender to puree part of the soup, leaving some chunks for texture.
• Seasonal Variations: Feel free to swap in other winter vegetables such as rutabaga, turnips, or winter squash depending on what’s in season.

This soup is hearty, warming, and full of nutritious vegetables—perfect for the winter months!