Winter Vegetable Soup
Warm, comforting, and bursting with flavors, this Easy Winter Vegetable Soup is the perfect antidote to the chilly days of winter. Inspired by the rich traditions of British cuisine, it beautifully blends tender vegetables with hearty beans and spices, creating a soup that feels like a warm hug. Each spoonful offers a delightful mix of textures, from the creamy cannellini beans to the crisp cabbage, making it not just a meal, but a celebration of seasonal produce. Whether you’re striving to eat healthier or simply searching for a fulfilling dish to warm you from the inside out, this vibrant soup checks all the boxes.
Table of Contents
I first stumbled upon this recipe during one particularly frosty evening when I needed comfort food that wouldn’t keep me in the kitchen all day. With minimal prep and an easygoing cooking process, this winter vegetable soup emerged as a go-to in my home. The delightful aroma that fills the kitchen as it simmers is a bonus that draws everyone in. Plus, this recipe is incredibly versatile and oh-so forgiving; feel free to swap in whatever root vegetables you have on hand. Once you try it, you may find this becoming a regular fixture in your winter dinner rotation!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 50 minutes of cooking, you’ll have a warm bowl of goodness ready in no time.
- Irresistible Flavor: The blend of thyme, garlic, and fresh vegetables creates a hearty, aromatic experience that will nuzzle your taste buds.
- Eye-Catching Appeal: The vibrant colors of the vegetables make this soup as visually appealing as it is tasty.
- Flexible Serving: Enjoy it for lunch, dinner, or even as a cozy snack during a winter evening.
- Diet-Friendly Options: This soup is naturally vegetarian and can easily be adapted to be gluten-free or vegan using simple substitutions.
Ingredients You’ll Need
- 3 tbsp olive oil: For sautéing vegetables, olive oil adds a lovely flavor. Can be substituted with vegetable oil or butter.
- 1 onion, chopped: The base for this soup that adds sweetness when caramelized. Yellow or white onion works best.
- 3 carrots, chopped: Adds natural sweetness and a pop of color; feel free to use parsnips for a twist.
- 2 sticks celery, chopped: Provides crunch and a fresh flavor, optional if you’re not a fan.
- 1 parsnip, peeled and chopped: A slightly sweet root vegetable enhancing the soup’s earthy flavors.
- 1 small sweet potato, peeled and chopped: Contributes creaminess and sweetness; you can use regular potatoes as an alternative.
- 2 large potatoes, chopped: Adds hearty substance to the soup. Other varieties like Yukon Gold or red potatoes work well too and you can leave the skins on for extra nutrients.
- 2 cloves garlic, minced: Infuses the soup with aroma and depth; can’t be substituted for flavor.
- 1/2 tbsp dried thyme or 1 tbsp fresh thyme: Offers an earthy note; fresh herbs are always preferable, but dried does just fine.
- 400 g cannellini beans, canned: A great protein source adding creaminess; navy or great northern beans can be swapped in.
- 400 g canned tomatoes: Adds acidity and brightness; diced tomatoes are ideal, but crushed also work.
- 600 ml vegetable or chicken stock: The heart of the soup; store-bought or homemade works well.
- 250 g green cabbage, chopped: Provides texture and a bit of crunch; kale is a great substitute.
- 150 g fresh spinach: For a nutrient boost, wilted spinach adds color and freshness.
- Salt and pepper to taste: Essential for enhancing flavors.
How to Make Winter Vegetable Soup
Heat the oil: In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Once hot, add the chopped onion, carrots, celery, parsnip, and both types of potatoes. Cook for 10–15 minutes, stirring frequently, until the vegetables soften.
Add garlic and thyme: Next, stir in the minced garlic and half a tablespoon of dried thyme (or 1 tablespoon of fresh thyme). Cook for another 2 minutes until fragrant, allowing the garlic to infuse the oil.
Incorporate beans and tomatoes: Drain and rinse the 400 grams of cannellini beans, then add them to the pot alongside the 400 grams of canned tomatoes and 600 milliliters of vegetable stock. Give it a good stir, bringing everything together.
Simmer to perfection: Raise the heat to high until the mixture comes to a boil, then reduce to a gentle simmer. Let it simmer for 20 minutes, allowing the flavors to meld beautifully.
Add greens and season: Stir in the chopped 250 grams of green cabbage and 150 grams of fresh spinach. Season generously with salt and pepper to taste, cooking for an additional 5 minutes until the vegetables are tender and bright.
Serve blissfully: Ladle the hot soup into bowls and serve with a spoonful of pistou (a type of pesto) and a sprinkle of freshly grated Parmesan cheese on top. Don’t forget some crusty bread on the side for dipping!
Storing & Reheating
This winter vegetable soup can be stored at room temperature for up to 2 hours after making. After that, transfer it to the refrigerator in an airtight container, where it keeps well for about 3-4 days. If you’re looking to store it longer, this soup can be frozen for up to 3 months. Just make sure to use freezer-safe containers. To reheat, warm it gently in a saucepan over medium heat for about 10 minutes, stirring occasionally. You may notice that the texture changes slightly upon reheating; if so, add a splash of water or stock to refresh it.
Chef’s Helpful Tips
- Don’t skip sautéing the vegetables first; it deepens the soup’s flavor.
- For extra richness, try adding a splash of cream or a dollop of sour cream just before serving.
- If you prefer your soup a bit thicker, use an immersion blender to puree a portion of it before adding the greens.
- Fresh herbs like parsley or basil invited just before serving can brighten the dish beautifully.
- This soup is highly adaptable — throw in leftover veggies you have from other meals.
With its delightful medley of flavors and comforting warmth, this easy winter vegetable soup is an invitation to savor the season. The adaptability of this recipe means you can customize it with what you have at home while still maintaining the soothing essence of a heartwarming bowl of soup. Feel inspired to experiment with different vegetables and even seasonings to make this dish uniquely yours. Whether you’re seeking nourishment after a long day or a cozy dinner with friends and family, I hope every bowl brings you the comfort and joy that only a homemade soup can provide!
Recipe FAQs
Can I make this soup in advance?
Yes! This winter vegetable soup tastes even better the next day as the flavors meld. Just store it in the fridge after cooling and reheat when you’re ready to enjoy.
What can I substitute for cannellini beans?
If cannellini beans aren’t available, feel free to use navy beans or great northern beans instead. You can even use chickpeas for a different texture!
How can I make this soup spicier?
For a kick, add a pinch of red pepper flakes or diced jalapeños while sautéing the vegetables or stir in some hot sauce right before serving.
Is this soup vegan?
Yes! To keep this winter vegetable soup vegan, just use vegetable stock instead of chicken stock, and skip the cheese on top or substitute with a vegan parmesan.
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📖 Recipe Card
Winter Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian
Description
Warm up with this delightful Winter Vegetable Soup, featuring a medley of fresh vegetables, beans, and flavorful herbs. It’s a simple yet hearty dish that makes a perfect quick dinner or healthy meal for the whole family.
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
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onion, carrots, celery, parsnip, and both types of potatoes, cooking for 10-15 minutes while stirring frequently.
- Stir in minced garlic and thyme, cooking for an additional 2 minutes.
- Drain and rinse the cannellini beans. Add them to the pot along with the tomatoes and stock.
- Bring the mixture to a boil, then simmer for 20 minutes.
- Incorporate chopped cabbage and spinach, seasoning to taste with salt and pepper. Cook for another 5 minutes.
- Serve with a spoonful of pistou, a sprinkle of freshly grated parmesan cheese, and crusty bread on the side.
Notes
Feel free to use any seasonal vegetables you have on hand.
For added flavor, consider adding herbs like rosemary or bay leaf during cooking.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
