Winter warming vegetable soup recipe
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- Dish type
- Vegetable soup
- Root vegetable soup
This soup recipe is simple, hearty, warming and incredibly good for you. Obviously if you don't want that much soup, reduce ingredients proportionately. However, it keeps for up to a week in the fridge and you can freeze it.
Glamorgan, Wales, UK
11 people made this
IngredientsMakes: 10 servings
- 1 tablespoon oil
- 1 carrot, peeled and sliced
- 1 leek, sliced
- 1 turnip, peeled and sliced
- 2 sticks celery, sliced
- 1 onion, sliced
- 1kg potatoes, peeled and sliced
- 3L vegetable stock
- 4 basil leaves, finely chopped
- 3 bay leaves, finely chopped
- 1 sprig thyme, leaves only
- 1/2 handful fresh parsley, finely chopped
- salt and pepper, to taste
- creme fraiche, for serving
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Warm the oil in a large casserole dish saucepan over a medium heat. Add your vegetables and potatoes and fry them over a medium heat, stirring as you go.
- Once the vegetables have started to brown and soften add the 3L of stock (if you are using stock cubes/pots that equates to 4 dissolved in 3L of boiling water) along with your fresh, chopped herbs. Cover it with a lid and bring to the boil. Reduce the heat and allow to simmer for 20 minutes until the vegetables are tender.
- Five minutes before the end of cooking time, season with freshly ground salt and black pepper. Finally, blitz it in a blender, or using a handheld liquidiser, to your desired consistency (I like it really smooth, some prefer it more chunky - follow your preference on amount of blitzing). Spoon into warmed bowls and serve up with a dollop of creme fraiche.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Good afternoon everyone.I’ve just finished making this, literally 15 minutes ago. I followed Graham’s recipe and it went well although the timings were a bit optimistic but of course this could well have been me being slow.As for flavour it was excellent. The Boss judges it to be “very good, I like that” so proper jobI would definitely recommend trying this one.Idle Jack-14 Nov 2017
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Warming Soup Recipes to Keep Your Spirits up
1. Tortellini Soup
Kristin at Yellow Bliss Road came up with this recipe that was asked for over and over again by my students last year. As a matter of fact, I did make it a second time at the end of the year and they loved it equally as much in the hot weather as they did when it was cold.
I’m not sure what type of tortellini they state we should use but I opted for three cheese both times. It was a winner and will be made again either this December or this January with my new culinary kids.
2. Potato Soup
We have already made potato soup this year. My students have all been big fans of potato soup so I gave them the okay and they whipped up a batch.
The flour was substituted with cornstarch so that our gluten-free student could eat some as well. They also added sour cream to the top of the soup as well. It really brought out the loaded potato flavor of the soup.
I do love that Wendie at Butter Your Biscuit adds carrots and celery to her recipe as well. It adds a delicious flavor and sneaks in some vegetables to those who don’t like them.
3. Vegetable Beef Soup
My mother was the one who gave me my love for cooking. I remember her trying out new recipes and my brother giving her the thumbs up or down. I also remember Sunday lunches after church. My favorite, naturally, was when we ate at Pizza Man.
Yet those are not the ones that I really remember. Instead, I remember simple vegetable soup paired with peanut butter and jelly sandwiches.
This recipe is hearty and hits the spot in a way that not many other soups do for me. I tip my hat to Jordan’s mother for coming up with this recipe and Jordan as well, for posting it on her blog- Smile Sandwich.
4. Ham and Bean Soup
Elise Baur wrote this recipe for Simply Recipes and yet it brings me back to, not my childhood, but my young adult life shortly after I got married. My mother in law would make this because she could get the ingredients for cheap. My husband did not like it.
Yet, I remember it just like Elise mentions- it got better as the days went on. I would eat this for lunch on day two and three. It soothed the soul.
While my family does not eat this now, I would stand to take two-day-old ham and bean soup any time.
5. French Onion Soup
This recipe is one that was created after several different trial and errors by Sally from Good Dinner Mom. I give her mad props too because I am the same way. She started her quest because she got mediocre soup from a restaurant that was known for their French onion soup, so she set out to find a recipe that truly satisfied her.
The test kitchen provided and all is well. Now we, too, can make, prepare, and eat the best French onion soup out there!
6. Crockpot Cheeseburger Soup
I chose this recipe because sometimes even with snow days, us ladies get busy- there is always stuff to do around the house. Laundry to fold, rooms to clean, presents to wrap, or movies to watch curled up with our loved ones.
If that is you then this soup might be the answer. I like that Holly from Life in the Loft House gave us options for our cheese. I am not a big fan of processed cheese and almost decided not to post this one when I saw that she recommended using Velveeta Cheese. Thankfully though, she added we could use equal amounts of cheddar if we chose.
I’ll stick with the good stuff and this one is a winner!
7. Tomato Basil Soup
This tomato basil soup is not like other ones that we see. Instead of using creamer, Karina at Cafe Delights opts to use potatoes to give it the rich, thick flavor. This is great for people who are lactose intolerant or are avoiding dairy products.
After reading Tomatoland though I have to give the note that you really do want to use a local tomato if you can, preferably one that came from your backyard and you canned. I am surprised and appaled that the stuff brought up in this book still exists in America and I can assure you I will not purchase a cheap, tasteless tomato.
8. Spicy White Cheddar Beer Soup
Delish! I added 2 cloves garlic to the sautee, pureed as instructed, used homemade frozen red sauce instead of paste and russet potatoes and added can of rinsed navy beans, and Dill from my garden! Didn’t add peas only bc had none. Winner!
A solid recipe that will go into regular winter rotation.
Great tasting vegetarian soup. We loved the creamy potato base with just a little tomato paste for added flavor. Lots of dill and peas added more flavor and texture. I doubled the recipe which allowed for leftovers. Another reviewer added chickpeas to boost the protein, and I'll try that this time.
Excellent. Added shredded rotisserie chicken, which was a perfect flavor match.
This is a good quick recipe for a nice winter soup that gets its sweetness from the sweet potatoes. I added some chickpeas and chicken Italian sausage for more protein but it would've been just as good without these additions. I also doubled the amount of dill.
OK, this recipe is really good. Do not leave out the peas and do not leave out the dill. these 2 ingredients really bring the soup to life. I did add some extra veggies cuz I like a good amount of vegg. I used my hand blender and just ran it along the bottom of the pot a couple of times to help give a creamy texture to the broth but the majority of the soup stayed chunky. It's a keeper!
This recipe makes a delicious soup. It is quick to make and the recipe is easy to double. This recipe is definitely one to keep.
It was good for sure, I doubled the recipe as I like lot's to freeze and still did more than reciped called for on the veggies and I used corn, not a fan of peas. But overall very good recipe. Next time I'm adding beef - yes I too have a carnivore husband :) But he did like it cause I made sure hardy.
I thought this was an easy and delicious soup to whip up. and I had all of the ingredients (except for the dill) in my kitchen already. After reading others' reviews, I realize that I could have thrown in even more veggies into the mix with equal success. This recipe is a keeper.
very successful. i sauteed minced ginger and garlic after onions were almost translucent. i subbed canned chick peas for green peas as i had some left over and wanted to use them. so i added a cut up zucchini for the green color.i didn't puree as my husband likes a broth with veggies in it. i will definitely make again. a grating of parm cheese would be nice too but it was so good as is we didnt add it.
This is one of the best soups I've ever made! I altered the recipe by sautéing the onions with chopped garlic and italian sausage. I also diced up celery root and doubled the tomato paste, carrot and celery amounts. I deglazed the onion/garlic/sausage combo with white wine and added 2 heaping TBS of beef bouillon for added flavor. Yum!
Excellent, easy vegan soup! I just finished a bowl of it and will be making it in the future. Definitely an easy soup to make!
What a terrific filling winter soup! I used a yam instead of sweet potato and added in more frozen peas, frozen dill from our garden last year and used an immersion blender for some of it. Served with the skillet corn bread recipe and Italian honey. I always double soup recipes to have for lunches the following week . it made good portions!
This soup was good - as written. If I make it again, I would add some beans & some sausage, as previously suggested. I added some roasted garlic that was languishing in my fridge. A good soup, very healthy, but kind of an ɾveryday soup' . not 'special'.
This soup is delicious. I followed the recipe exactly except that I find dill to be overwhelming sometimes so I added 1/2 of what is called for. Will make it again.
A wonderful winter soup pureeing a portion creates a creamy base that makes it more filling. I used a combination of vegetable broth that I had on hand and vegetable Better Than Bouillon. Since I didn't have tomato paste, I used Lizano, a Costa Rican condiment. I served it for a light supper with Curried Pumpkin Bread and my husband raved about it.
I'm not a big soup fan, but this soup has made a convert out of me. I have made it quite a few times. I have substituted a can of white beans for the peas to give it a little more protein and fiber. If I don't have the fresh dill, I us the dried version and add in with the potatoes and other ingredients. I tastes good, but the fresh dill added at the end has a fresher taste.
I have a pretty strong hatred of celery, so I left it out and this soup was still awesome. The dill works really well and wasn't strong like I was afraid it might be.
Yummy and easy vege soup :D
Awesome will definitely be a staple winter soup for us from now on. I 1/2T of Harissa and one whole Roma tomato in lue of tomato paste to make it a bit spicier.
I was surprised - the ingredients seem plain and it is SO easy so I had to try it. I couldn't believe how good it was. The whole is better than the sum of its parts for sure. My only change was veggie broth instead of chicken. Next time I might throw in some beans. Not very filling as a main course soup.
Fessing up front - I changed this around a bit but knew it could be a forgiving recipe. I followed the recipe after adding liquids, put fresh thyme and oregano in a cheese cloth and dropped it in. Didn't plan on using the dill because I already had the fresh herbs and why waste them? I thought the base was kind of bland so I added a few tbls* of "Better Than Bouillon" Beef Base. After processing, I added canned peas, corn, green beans and White Northern Beans. Also added fresh zucchini with the carrot and celery. A sprinkle of parmesan cheese finished it off. *I had doubled everything - the reason for the extra beef base.
Great soup, really tasty. I used two carrots instead of one, and used one healthy sized white potato and one healthy sized sweet potato, and found that I needed more liquid. Used a bit more water and broth than prescribed. While I understand other reviewers' desires for bacon, it's not necessary.
Great flavor and so easy. I omitted 1 tbsp. of oil and did 3/4lb. sweet to 1/4lb. reg potatoes. 5 WW points per serving this way.
Delicious! Easy! I used 1 TBL diced tomato (from a can) because I didn't have any sauce. I also used all sweet potato and frozen spinach (no regular potatoes or peas around). I will make a again and again. I doubled the pepper by mistake I won't do that again!
Winter Vegetable Soup
This warm winter soup is packed with flavor and easy to make. You can peel the sweet potato and squash, if desired. However, many nutrients are just under the skin of vegetables and the skin on both of these should be tender enough to enjoy, once they are cooked. On the squash, you can peel away any bumps or knobby parts.
There are several options for finishing the soup. The first way is just chunks of potato and squash, as prepared here. However, you can use a potato masher and coarsely mash up the chunks to a mushy consistency. You can also purée the soup in your blender for a smooth, creamy dish. Sprinkle with chives or chopped fresh cilantro and/or some of the red pepper, chopped finely, for a little color.
Serve with chapatis, freshly browned corn tortillas, or toasted slices of whole grain bread with ghee.
Vata :: Pacifies/reduces the dosha
Pitta :: Pacifies/reduces the dosha
Kapha :: Can imbalance, use low-fat options on the mil
2 Tbs. olive oil
1 leek, sliced
1 clove garlic, minced
1/2 sweet onion, chopped
1 red bell pepper, chopped
2 Tbs. curry powder
1/2 tsp. salt
1 sweet dumpling squash (also called winter or carnival squash), de-seeded and cubed
1 sweet potato, cubed
4 to 5 curry leaves
1 cup milk, soy milk, or low-fat unsweetened coconut milk
Black pepper, to taste
Sauté the leek, garlic, onion, and bell pepper in the olive oil until the onion is translucent, 8 – 10 minutes.
Stir in the sweet potato, squash, curry leaves, salt, and curry powder. Add water just to cover and bring to a boil. Simmer uncovered 20 – 25 minutes until the squash is tender.
Add the milk, stir, and heat to just below boiling. Then stir in fresh-ground black pepper to taste and serve.
Warm up with these 10 winter soup recipes from the Star Tribune's archives
"Wild rice soup has surely earned its place as Minnesota's unofficial-but-should-be-official dish," writes Rick Nelson in 2019. "Especially since it's basically a wild rice hot dish, and nothing is more quintessentially Minnesotan than that." Find the recipe here.
African Peanut Soup
"Anyone who enjoys Thai peanut sauce will love this addictively good soup," writes Meredith Deeds in 2013. "For a vegetarian version, substitute vegetable broth for the chicken broth and leave out the turkey or replace it with cooked garbanzo beans." Find the recipe here.
Moroccan Harira Red Lentil Soup
"I often make this soup on Christmas Eve, or certainly over the holidays," said Lynne Rossetto Kasper, former host of public radio's the Splendid Table, in 2016. "But sometimes it's just when the spirit moves me. I'll pull it out of the freezer on a night when I just don't want to cook. You put it out with an assortment of condiments and some interesting bread, and you've got supper." Find the recipe here.
Creamy Chicken Noodle Soup
"Comforting, warming and ultra-satisfying, this creamy soup manages to be hearty without being heavy," writes Meredith Deeds in 2019. "It's everything you need on a cold night." Find the recipe here.
Curried Sweet Potato Soup
"Here's a warming [vegan] soup that, though creamy, is dairy-free," writes Beth Dooley in 2020. "In comes together in minutes with leftover roasted sweet potatoes." Find the recipe here.
Sausage and White Bean Soup
"Sausage and White Bean Soup tastes better the longer it simmers," writes Beth Dooley in 2008. "I like to assemble it early in the day and let it cook itself into dinner in a slow cooker." Find the recipe here.
Beer Cheese Soup
"The traditional way to garnish this German-by-way-of-Wisconsin soup is with popcorn," writes Lee Svitak Dean in 2020. "But the folks at Saveur magazine have dressed it up with something even better for a luxurious finish: Gorgonzola." Find the recipe here.
Split Pea Soup
"If you prefer to make bean and ham soup rather than split pea (with ham), just sub out cooked beans for the split peas," writes Lee Svitak Dean in 2020. Find the recipe here.
Mushroom and Farro Soup
"This [vegan] soup has an Italian flavor, with farro and a little red wine, so feel free to throw in some thyme or rosemary, if the spirit moves you," writes Robin Asbell in 2019. "Tamari may seem out of character for Italian, but it adds savory umami flavor that amplifies the meatiness of the mushrooms." Find the recipe here.
Day-After Italian Wedding Soup
"Hearty, brothy and garlicky, this Italian soup is a delicious way to use some of your turkey leftovers," writes Meredith Deeds in 2020. "No turkey? No problem. Chicken works just as well." Find the recipe here.
41 Winter Soups That Will Warm Your Soul
You'll want to make these easy soups and stews all winter long. And there are enough recipes to do so!
In winter there is nothing better than a hot bowl of soup its steamy surface beckoning, the warm bowl soothing your frosty fingers. After all, there's a reason it's called Soup Season. Whether you prefer something smooth like a split pea, creamy like a clam chowder, or full of veggies like a minestrone, there are plenty of winter soups that will warm your chilly hibernating soul. And don't think you have to go all out to make soup feel like a fancy meal. Simply eat your winter soups with a side of toasted bread and you'll feel like royalty. And if you make a big batch, you can keep them in the fridge and heat them up to enjoy as a work from home lunch.
These soups will become your go-to meals during a season that's busy with big holidays like Christmas and Hanukkah, as well as end-of-quarter projects at work. Choose an easy recipe that simmers on the stove for a few hours or one that you canset and forget in an Insta Pot. Make a large pot that you can dip into for the next few days, or ladle it into individual portion sizes to store in the freezer to defrost when you're ready to eat. Some of these easy soups and stews are classics like Italian wedding soup and chicken noodle while others are spins on homey, cozy recipes such as hamburger soup and chicken pot pie soup. No matter what you decide to try, these soups will keep you cozy all winter long.
3 roasted vegetable soup recipes
I love to chop all the veg for the soup and put it in a large roasting tray and then roast it until caramelised.
Then i pour over the hot stock, so it releases all the crispy pan goodness and then puree it and then warm it in a pan.
you can add more or less stock depending on how thick you like it.
I cant think of any thing better than a hunk of freshly baked bread and a bowl or steamy hot soup on a cold autumn day, can you?
Soup is also great to pack and take out on autumn picnics. I like to fill a thermos when i go out to the woods on the weekend,
2. Thai-Style Vegetable CurryRae Steinbach
Okay, so this curry recipe is not technically a soup, but it's in the same family as soup. When it's this cold outside, do you really care about the semantics of the name? This recipe is amazing because you can put in as many different vegetables as you want and come up with new combinations each time.
Winter vegetable soup
Chef Evan Treadwell of Lido Restaurant graciously provided the recipe for their incredible winter root vegetable soup.
The restaurant garnishes the soup with whipped creme fraiche and black truffle shavings, though the chef also suggests garnishing with sauteed mushrooms and a drizzle of truffle oil.
In a medium heavy-bottom soup pot heated over medium-high heat, saute the leeks in the butter until tender, 3 to 5 minutes, stirring frequently, and being careful not to burn the butter. Stir in the thyme and bay leaves and continue to cook until aromatic, about 1 minute.
Stir in the potatoes, parsnips, celery root and broth and bring the mixture to a good simmer. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cook until the parsnips begin to become tender, 15 to 20 minutes. Reduce the heat to a gentle simmer and stir in the cream. Continue to cook until all of the vegetables are tender, an additional 5 to 10 minutes. Remove and discard the thyme sprigs and bay leaves.
Puree the soup until smooth using a blender or immersion blender. Strain the soup through a fine mesh strainer and season as desired with additional salt and pepper. Add the truffle oil, a few drops at a time, to taste.
Ladle the soup into bowls and serve immediately.
Adapted from Lido Restaurant.
White truffle oil is available at select gourmet markets and most cooking supply stores.
Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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