It’s winter and that means comfort food. But, we’re also trying to eat a little healthier. We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. This winter vegetable soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber.
Speaking of healthy comfort food, this vegan vegetable soup would be perfect for cold winter evenings. It doesn’t hurt that the broth is the color of sunshine; which is what we need on chilly, gray days.
This post is sponsored by Idaho® Potatoes. As always, all opinions are my own.
Winter Vegetable Soup
This is my kind of comfort food. First of all, It’s a snap to make. It’s also good for me and it’s delicious. Can you honestly ask for anything more?
Other than someone else cleaning up the dirty dishes, I don’t think so. Because this soup is so healthy, I don’t feel the least bit guilty about inhaling copious amounts of it and neither should you.
Big Batch Soup
When I’m in soup making mode, I usually make at least a gallon. Unless I’m cooking for clients, then that amount could very easily double.
Here’s how I look at it – I’m already doing it. So if I make a big batch and freeze some, that saves me time when I need it. Therefore, it is absolutely worth the effort. While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.
You can find many more soup recipes on the blog to keep your freezer stocked all winter!
Chef’s Tip : Sauté your veggies!
Do I really need to sauté my vegetables? You don’t have to,but I certainly recommend you do. Why bother? This seems like an unnecessary step. It isn’t because sautéeing the vegetables develops flavor that would otherwise be lacking.
If you skip this step and just plop them into broth, your soup will still be good but it won’t live up to its potential. Don’t you want it to reach its potential?
This is the garnish for our soup. Dice up a bit of carrot, parsnip and potato (it doesn’t have to be perfect, this isn’t Top Chef or anything) toss it with a little canola oil, salt & pepper and roast. They can be as crunchy as you like – or as soft as you like – they just need to be cooked through.
If you are feeling lazy and just want to make a pureéd soup, by all means, do. After all, sometimes one cannot be bothered after a long day. The veggie croutons give it a “restaurant feel” if you know what I mean. A sprinkling of chopped chives gives the soup a punch of color.
It makes the soup a little schmancy. With Valentine’s Day right around the corner, this is the perfect soup for an elegant dinner at home.
Soup for dinner is always a welcome idea around here. It’s warm and comforting, it is nutritious and it’s often low in calories. Soups are a great option when you want to get vegetables into your diet and you are also trying to watch your calorie intake.
The winter vegetable soup is easy enough for weeknight dinner, but it’s also pretty enough for special occasions or dinner parties with friends.
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Used to make winter vegetable soup:
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- 1 lb. Idaho® russet potatoes, peeled + 1 small russet, peeled & diced
- 2 medium carrots, peeled + 1 peeled & diced
- 1 rib celery, chopped
- 2 cloves garlic
- 1 parsnip, peeled + 1 peeled & diced
- 1 med. onion, diced
- 1/2 tsp. turmeric
- 4 cups vegetable broth
- 3 bay leaves
- 3 sprigs thyme
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tbsp. canola oil
- 2 tbsp. diced chives
- 1/4 cup coconut milk (or heavy cream), optional
- 1. Set aside the diced potato, carrot and parsnip for garnish. Preheat oven to 350°F.
- 2. In a large pot, heat half of the oil. Add carrots, celery, parsnips, onion, garlic, turmeric, salt and pepper. Sauté on medium heat until light golden brown, about 8 minutes.
- 3. Add bay leaves, thyme, vegetable stock and potatoes. Simmer on medium/medium-low heat for about 30 - 40 minutes until vegetables are very soft.
- 4. While soup is simmering, toss diced vegetables in remaining canola oil with a pinch of salt and pepper. Lay out a baking sheet in a single layer and roast until slightly crispy on the outside and cooked through. About 20 -25 minutes. Remove from oven and set aside. Cover with foil to keep warm.
- 5. Remove bay leaves and thyme sprigs from soup. Using a stick blender, puree the soup. You can also use a regular blender: ladle it in carefully and place a towel over the top to avoid getting burned.
- 6. Pour soup into bowl and top with diced, roasted veggies.
- 7. Sprinkle with diced chives, if desired.
*Plating: You may also portion 1/4 of the roasted, diced veggies into 4 bowls and then pour soup into bowls around the vegetables.
**If you are using cream, add it in as you are pureéing the soup.
Amount Per Serving: Calories: 226Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1873mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 5g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Originally published: 1/16/17