WINTER VEGETABLE SOUP
A hearty and healthy combination of vegetables readily found in wintertime. Very low in fat. Red cabbage gives a rich color to this soup. This recipe also happens to be vegan!
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
- Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
- Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.2 g, Fat 6.1 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 553.3 mg, Sugar 8.8 g
WINTER VEGETABLE SOUP
Steps:
- In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.
Nutrition Facts : Calories 170, Fat 1 grams, Cholesterol 0 milligrams, Sodium 1162 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 grams
WINTER VEGETABLE SOUP
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.
Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
HEARTY WINTER-VEGETABLE SOUP
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
- Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
WINTER VEGETABLE SOUP
Provided by Lulu Powers
Categories Sauté Low Fat Vegetarian Apple Turnip Butternut Squash Winter Maple Syrup Self
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For soup, heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. For toast toppers, cut 6 slices bread and toast them. Spread 1/2 oz goat cheese on top of each; sprinkle with chives. Pour soup into 6 large bowls; float toast on top.
WINTER VEGETABLE SOUP
This quick one-pot soup is perfect after a busy day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.
Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 7 g, Protein 12 g
WINTER VEGETABLE & LENTIL SOUP
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
WINTER VEGETABLE SOUP
Provided by Lillian Chou
Categories Soup/Stew Onion Potato Quick & Easy Celery Carrot Sweet Potato/Yam Winter Potluck Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
- Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
More about "wintervegetablesoup recipes"
TOP 10 WINTER SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Author Elinor DaviesPublished 2018-10-23
- Spiced root vegetable soup. This soup is supercharged with seasonal vegetables, ensuring all the family get their vitamin and mineral requirements. As the vegetables are in season, they could even be grown at home in the cold and rainy months, so this recipe will look after your wallet.
- Indian Winter Soup. This soup is packed with flavour and spice, so is sure to clear any mid-winter sinuses. This recipe proves that hearty food is far from boring, and with the addition of pearl barley and lentils, this soup certainly packs a punch.
- Roasted red pepper, sweet potato & smoked paprika soup. This is one of the easiest ever soups – simply roast the veg and blend with the remaining ingredients.
- Roasted butternut squash soup. This bright yellow soup adds an explosion of colour to the otherwise dark landscape outside, helping to clear away any winter blues.
- Winter vegetable & lentil soup. This soup constitutes four of your five-a-day! It's high in fibre as well as vitamins and minerals, which is ideal for keeping healthy during the winter and fighting away any colds and bugs.
- Celeriac, hazelnut & truffle soup. Who says soup can’t be fancy? The subtle truffle flavour and pops of roasted hazelnut feel very luxurious and make this recipe an ideal starter for a dinner party or even Christmas dinner.
- Hearty winter veg soup. Swede, carrots and beans make this soup thick and filling without breaking the bank. This recipe has no exotic or expensive ingredients, so can be a staple meal every week without trouble, and will keep everybody full.
- Chicken noodle soup. This recipe mirrors the classic Chinese soup with its use of ginger, chicken and sweetcorn, and gives oriental inspiration to your mid-winter meals.
- All-in-one chunky winter broth. Taking just 20 minutes from start to finish, simplicity and ease is the name of the game with this recipe. This can be whipped up on even the most hectic of days, ensuring everyone is well-fed this winter.
PROVENCAL STYLE WINTER VEGETABLE SOUP - SEASONS AND …
From seasonsandsuppers.ca
5/5 (3)Total Time 1 hrCategory SoupCalories 256 per serving
- n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
- Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
- Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.
25 EASY VEGETABLE SOUP RECIPES FOR WINTER - PUREWOW
From purewow.com
Author Taryn Pire
- Sheet Pan Curried Butternut Squash Soup. You make whole meals on your baking sheet all the time, so why not soup? Roasting the butternut squash before blending concentrates its flavor in a way simmering just can’t.
- Freekeh Vegetable Soup. Not familiar with this popular grain? Freekeh is young wheat that’s picked and dried over wood, which makes it taste nutty and smoky.
- Carrot, Fennel and Miso Soup. Caramelized veggies and umami-laced miso pump this dish full of deep, savory flavor. Don’t even get us started on the sweet-and-spicy, seed-nut crunch topping.
- Roasted Tomato Soup. You’ll never go back to the canned stuff again. Roasting the tomatoes alongside garlic and onion intensifies their sweetness, making earthy, salty goat cheese the optimal finishing touch.
- Restorative Miso Noodle Soup. All the soothing power of standard, tofu-laden miso soup, plus satiating soba noodles, meaty mushrooms and vitamin-rich spinach.
- Easy 5-Ingredient Corn Soup. Potatoes make the soup’s texture starchy and silky, while the in-season corn infuses it with natural sweetness. But the real pièce de résistance is the brown butter-sesame seed topping.
- Easy Lentil Soup. What’s the key to making a lentil soup that isn’t straight-up mush, you ask? Use larger heirloom varieties and cook them gently so each lentil retains its structure.
- Curried Parsnip and Apple Soup. The parsnip is so underrated when it comes to winter root vegetables, despite its versatility and subtle sweetness. It turns out that crisp, acidic apples and heady, warm spices are its ultimate foils.
- Vegan Slow-Cooker Detox Coconut Soup. Impossibly creamy without a drop of dairy, thanks to canned coconut milk. Finish the ginger-spiked broth with baby spinach, glass noodles, scallions, fresh herbs and sliced Fresno chiles.
- The Best Damn Pumpkin Soup. Making this soup is as simple as scooping out the seeds, pouring chicken stock and herbs into the pumpkin and roasting the entire thing in the oven.
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