Hearty Winter Vegetable Soup
A warm, comforting soup made with a medley of root vegetables, aromatic herbs, and a touch of cream, perfect for chilly winter days.
What's cosier than snuggling up with a bowl of hearty winter vegetable soup on a chilly day? This recipe is like a big, warm hug in edible form. It's filled with robust winter produce, perfect for when the snow starts to touch your nose, or just when you need to feel like you've got this adulting thing sorted.
While this soup is quite the strong and silent type, the whisper of thyme and the cream's gentle touch make it sing. Make this when you've got the time to slow down and savour; it rewards patience with deep, layered flavours.
Ingredients
- 30 ml olive oil
- 1 onion
- 2 carrots
- 2 potatoes
- 2 celery stalks
- 3 garlic cloves
- 2 parsnips
- 1 l vegetable stock
- 1 bay leaf
- 5 ml thyme
- 5 ml salt
- black pepper — 1/2
- 100 ml heavy cream
- 30 ml parsley
Instructions
Dice the onion, carrots, and potatoes into small cubes and slice the celery. Mince the garlic and parsnips.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté until translucent, about 5 minutes.
Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Introduce the carrots, potatoes, celery, and parsnips into the pot. Stir and cook for about 5 minutes until the vegetables start to soften.
Pour in the vegetable stock. Add the bay leaf, thyme, salt, and pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes until all the vegetables are tender.
Remove the bay leaf and carefully blend the soup using an immersion blender until smooth and creamy. If you prefer, leave some chunks for texture.
Stir in the heavy cream and let the soup simmer for an additional 5 minutes to heat through.
Ladle into bowls and garnish with freshly chopped parsley before serving.
Tips
- Ensure your vegetables are diced to a similar size for even cooking.
- Feel free to prepare this soup in advance; it actually tastes better the next day as the flavours meld together beautifully.
- When blending with an immersion blender, tilt the pot slightly to make sure no chunks are missed.
- If you accidentally add too much salt or seasoning, a splash of lemon juice can help to balance the flavours.
- Do not blend the soup while it's boiling hot to avoid any hot splatters; allow it to cool slightly.
Substitutions
heavy cream → coconut milk (equal quantity)
Noticeably differentthyme → oregano (same quantity)
Stays close
Nutrition
Per serving · estimated
- 250
- Calories
- 5 g
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 5 g
- Fibre
- 5 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I freeze this soup?
Yes, it freezes well. Be sure to leave out the cream if you plan on freezing, and add it when reheating.
What can I add for extra protein?
Chickpeas or lentils make a great addition for some plant-based protein.
How do I make this soup vegan?
Substitute coconut milk for the cream and ensure your stock is vegan-friendly.
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