winter vegetable soup

<p>This soup is the best way to highlight those early Fall veggies picked at the peak of freshness. Roasted with just the right amount of seasoning the flavors are distinct, yet subtle, cozy and comforting.</p>

Vegan Butternut Squash Soup 

carrots,

garlic

yellow onion, peeled cut into 4 wedges

olive oil

curry powder

cumin

paprika

thyme

sage

ginger

cinnamon

kosher salt

cracked pepper

(13.5 oz) can full fat coconut milk

vegetable broth

white balsamic vinegar

coconut milk

cilantro

Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.

Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet. 

Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.

In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle seasoning over squash, carrots and onion in an even layer. 

Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.

Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.

Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.

Pour pureed mixture into a large pot over medium heat.

Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.

Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.

A hearty, healthy roasted vegetable soup perfect for meal prep or a quick weeknight dinner!

Another delicious recipe on this blog. My fiancé and I loved it!

This was so good!! I added red and yellow peppers and used the coconut milk like you mentioned. I decided to also use half carrots and half squash. It was so creamy and flavorful and surprisingly FILLING!! Will definitely be making this again 😊

Hearty slow cooker winter vegetable soup with split red lentils.  This healthy slow cooker soup recipe is packed with vegetables, red split lentils, and finished with a drizzle of olive oil, chopped parsley, and parmigiano-reggiano cheese! Naturally gluten free (and vegetarian friendly: just use vegetable broth in place of regular chicken broth).

Slow Cooker Winter Vegetable Soup with Split Red Lentils

extra virgin olive oil

yellow onion, diced

celery stalks, diced

carrots, trimmed, peeled, and diced

zucchini,

Yukon gold potatoes,

red lentils

tomatoes

of parmigiano-reggiano rind

bay leaves

chicken stock

kosher sea salt,

black pepper

savoy

extra virgin olive oil,

flat-leaf parsley (or basil),

parmigiano-reggiano cheese,

If you own a stovetop-safe slow cooker insert:...

If you own a stovetop-safe slow cooker insert: Heat the olive oil in the insert over medium heat on the stove. Add the onion and celery and saute until tender, 5 to 7 minutes, before transferring to the slow cooker and continuing with the instructions below.

If you do not own a slow cooker...

If you do not own a slow cooker with a stovetop-safe insert (or wish to skip step one): Place the insert on the slow-cooker base (this recipe will fit a 4-quart capacity slow cooker). Add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, parmigiano rind, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10 hours).

In the last hour of cook time (or...

In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup!

Serve the soup and top each serving with...

Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano.

I make this winter vegetable soup recipe nearly weekly. Everyone who’s tasted it is amazed at how all the ingredients come together so beautifully and easily.

Best Winter Vegetable Soup

kabocha

salt

tomato paste ((3 oz,

large onion ((1 large onion = about 8 oz/225 grams, diced))

water

peas

carrots ((diced))

button or cremini mushrooms ((diced))

cabbage ((roughly chopped))

oregano

salt ((or

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.

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.

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.

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

I'm sure it's delicious.   Now add about a pound of crispy pork belly, and some spicy chili crisp and it would be perfect. :)

Delighted with the outcome... I did a bit of finagling with the recipe... frozen squash, onions, and mushrooms. I also included mung beans, potatoes and used prepared coleslaw for the cabbage. I also included some Rosemary in with the spices. Oh, and I prepared it in a crockpot cooking it for about four hours.

I made the recipe as written with one exception and it was delicious! I had red lentils but no split peas, and it was great. Next time I’ll try it with yellow split peas.

Delicious soup! Thank you for the recipe.
To add additional body to the soup, when reheating I added a parmesan rind.  Great both ways but extra luscious with the rind.

Can I use green split peas or something else since I can't find yellow split peas?  Thanks so much.

Wow, I made this last night, and it turned out much better than I imagined. I did add a few things though, including 1.5 lbs of chopped chicken thighs, so it wasn't vegetarian. But I wanted to make it a full meal replacement, so I felt like it needed some protein. (I think some fried tofu would work too.) I also added 10 cloves of chopped garlic, a chopped 2-inch piece of ginger, and three chopped stalks of celery. Five minutes before serving, I added a large handful of spinach leaves and some halved grape tomatoes. And since I added so many more vegetables, I added another two cups of liquid. Since I only had 3 tablespoons of tomato paste on hand (I must have used up the can I thought I had in my pantry), I substituted some V8 juice. Ended up using 4 cups of chicken broth, 3 cups of V8 and 5 cups of water. I also increased the amount of salt and pepper. Other than that, I made it as directed. Ended up with about 20 cups of soup, but it's so delicious that it will all get eaten within a few days! I highly recommend using kabocha instead of butternut, in part because you don't have to peel kabocha.

Yum! This was perfect for a few days of the family being sick with colds.

Some alterations: I had some homemade chicken broth, so I exchanged that for the water. At the end, I added 1/2 tsp fried chili oil. I felt like it was legal because the recipe was Chinese. :) 

Will make again! Thank you so much!

Sincerely, a soup fan and frequent maker. Now if only someone would come ot my house and make this for me. And do the dishes haha

Top 3 winter vegetable soup recipes from across the web

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Vegan Butternut Squash Soup

Slow Cooker Winter Vegetable Soup w...

Best Winter Vegetable Soup

Top 3 winter vegetable soup recipes from across the web

The most viewed winter vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Butternut Squash Soup

Slow Cooker Winter Vegetable Soup w...

Best Winter Vegetable Soup

The most viewed winter vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine