Winter-Vegetable Soup Recipe – Easy Healthy Comfort Food Dinner Idea
This winter-vegetable soup recipe is hearty, cozy, and nourishing, made with seasonal vegetables, beans, and herbs simmered in a flavorful broth. Perfect for family dinners, weeknight meals, or a comforting vegetarian dish.
Equipment
- Large soup pot
- Cutting board and knife
- Wooden spoon or spatula
- immersion blender (optional)
- Ladle
Ingredients
- 2 carrots (chopped)
- 2 parsnips (chopped)
- 1 turnip (chopped)
- 1 leek (sliced)
- ½ small cabbage (shredded)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 6 cups vegetable or chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish)
- Optional: juice of ½ lemon
Instructions
- Prep Vegetables: Wash and chop carrots, parsnips, turnip, leek, cabbage, onion, and garlic.
- Sauté Aromatics: Heat olive oil in a large pot. Add onion, garlic, and leek. Cook until softened.
- Add Vegetables: Stir in carrots, parsnips, and turnip. Cook for 5–7 minutes to develop flavor.
- Add Broth: Pour in broth. Add cabbage, thyme, and rosemary. Bring to a boil, then reduce to a simmer.
- Simmer: Cook for 25–30 minutes until vegetables are tender. Season with salt, pepper, and lemon juice.
- Adjust Texture: Blend half the soup with an immersion blender for a creamy yet chunky consistency.
- Serve: Garnish with parsley and serve hot with crusty bread.
Notes
- Roast vegetables before simmering for deeper flavor.
- Blend half the soup for a creamy yet chunky texture.
- Add beans or lentils for extra protein.
- Use coconut milk for a dairy-free creamy version.
- Freezes well—store in portions for up to 3 months.