Winter Vegetable Soup

Why You’ll Love This Recipe

• Comforting and cozy, ideal for cold winter days

• Packed with seasonal vegetables and nutrients

• Budget-friendly and uses pantry staples

• Naturally vegetarian and easily adaptable for vegan diets

• Can be made ahead and frozen in batches

• Customizable: adjust texture by blending fully, partially, or leaving chunky

• Light but filling, perfect for those following a slimming plan

• Great served alone or paired with crusty bread

• Simple to prepare with minimal ingredients

• Family-friendly and a delicious way to get in your veggies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 3 carrots, sliced

• 2 parsnips, sliced

• 2 potatoes, peeled and chopped

• 1/2 small swede (rutabaga), chopped

• 1 vegetable stock cube (dissolved in 1 liter hot water)

• 1 teaspoon dried mixed herbs

• Salt and pepper, to taste

• Optional: fresh parsley, for garnish

directions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and cook for 3–4 minutes until softened.

3. Stir in garlic, carrots, parsnips, potatoes, and swede. Cook for another 5 minutes.

4. Pour in the vegetable stock and add dried mixed herbs. Bring to a boil.

5. Reduce the heat and let the soup simmer for 25–30 minutes, or until all vegetables are tender.

6. Use a hand blender to partially or fully blend the soup, depending on whether you like it chunky or smooth.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh parsley if desired.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add beans: Stir in white beans or lentils for extra protein and fiber.

• Spice it up: Add a pinch of chili flakes, curry powder, or smoked paprika for more depth.

• Swap veggies: Use sweet potatoes, turnips, or butternut squash instead of swede or parsnip.

• Creamy version: Blend fully and add a splash of cream, milk, or coconut milk for a richer soup.

• Grain boost: Add cooked rice, quinoa, or barley to make it more filling.

storage/reheating

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.

• Freeze: Portion into containers and freeze for up to 3 months. Defrost in the fridge overnight before reheating.

• Reheat: Warm gently on the stovetop or in the microwave until piping hot.

FAQs

Can I make this soup vegan?

Yes, simply ensure your stock cube is vegan-friendly.

Do I need to peel all the vegetables?

Peeling potatoes and swede is recommended, but carrots and parsnips can be left unpeeled if well scrubbed.

Can I make this soup in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours until the vegetables are tender.

Should I blend the soup fully?

That depends on your preference—blend fully for a smooth texture or partially for a chunky, rustic finish.

Can I add meat?

Yes, shredded chicken, turkey, or even cooked sausage can be stirred in for a heartier version.

Is this soup slimming plan friendly?

Yes, it’s naturally low in calories and fat while being very filling.

Can I use frozen vegetables?

Yes, frozen carrots, parsnips, or mixed vegetables work well—add them straight to the pot.

How do I thicken the soup?

Blend more of the vegetables or stir in a spoonful of mashed potato.

What herbs go best in this soup?

Mixed dried herbs are great, but thyme, rosemary, or parsley work beautifully too.

Can I prep this soup ahead of time?

Absolutely! You can make it a day ahead—the flavors often deepen after resting overnight.

Conclusion

Winter Vegetable Soup is a wholesome, hearty, and comforting meal that’s both simple and nourishing. With just a handful of ingredients, you can create a budget-friendly soup that’s full of seasonal flavors and perfect for cozying up on cold days. Whether you enjoy it chunky, smooth, or with added extras like beans or grains, this recipe is sure to become a winter favorite in your kitchen.

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