Best Winter Vegetable Soup

Name: Best Winter Vegetable Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 1½ pound cubed kabocha or butternut squash; 2 tablespoons olive oil; 1 teaspoon salt; ⅛ teaspoon black pepper; 2 tablespoons olive oil; 5 tablespoons tomato paste ((3 oz, or 1/2 a can)); 1 large onion ((1 large onion = about 8 oz/225g, diced)); 10 cups water; ½ cup yellow split peas ((rinsed and drained)); 2 large carrots ((diced)); 8 ounces button or cremini mushrooms ((diced)); 1 pound cabbage ((roughly chopped)); ½ teaspoon dried oregano; 1 teaspoon dried thyme; 6 dried bay leaves; 1 teaspoon salt ((or to taste)); ½ teaspoon ground black pepper

5.0

(8)

thewoksoflife.com

Your recipes

Prep Time: 30 minutes

Cook Time: 75 minutes

Total: 105 minutes

Servings: 12

winter vegetable soup

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 375°F/190°C. On a parchment-lined sheet pan, toss the cubed squash with the olive oil, salt and pepper. Roast for 30 minutes. Meanwhile, prepare the rest of the ingredients for the soup.

Step 2

In a large soup pot over medium-low heat, add the olive oil, tomato paste, and onion. Cook for a few minutes until the onion turns translucent, stirring often to avoid burning.

Step 3

Next, add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, pepper. Also add the roasted pumpkin. Bring to a boil over high heat.

Step 4

Once boiling, reduce heat to medium. Cover and cook for 30 minutes to an hour, depending on how tender you like your vegetables. Serve!

Top similar recipes

Curated for you