Winter will be coming to the southern hemisphere soon. For the northern hemisphere, it still feels like winter is here at times. This is a time that we want something warm and homely. We reach for comfort foods to help us starve off the winter and hold out until the spring and summer return.
The dark nights don’t help. Many people suffer from some seasonal disorder. Depression, anxiety, and illnesses are all common because of the lack of sun and the colder nights.
Just because you want something warm and comforting, doesn’t mean it must be unhealthy. Vegetable soups are highly popular and effective for all. Here’s your ultimate list of vegetable soups for your winter dinners.
Traditional Garden Vegetable Soup
Let’s start with one of the easiest recipes known on Earth. This is one of those traditional soups because the vegetables are in season and taste delicious. You can use fresh vegetables that you’ve just bought or get rid of some of the vegetables that are starting to look limp and lifeless – this is a major benefit of soup compared to other winter dishes.
Here’s a look at your traditional vegetable soup to make first.
Ingredients:
- 4tbsp oil of choice
- 2 cups of leeks, chopped
- 2tbsp crushed garlic or garlic powder
- 2 cups of carrots, peeled and sliced
- 2 cups of potatoes, peeled and chopped
- 2 cups of green beans, chopped
- 2qts of vegetable or chicken broth
- 4 cups of tomatoes, peeled and chopped
- 2 corn ears with kernels removed
- Salt and black pepper, to taste
- ¼ cup of parsley leaves, chopped
- 2tsp lemon juice
Method:
- In a heavy stockpot, heat the oil
- Add in the leeks and garlic with some salt and cook for 7-8 minutes
- Add in the carrots, beans, and potatoes, cooking for another 5 minutes and stirring regularly
- Add the stock and allow to boil, before reducing to a simmer
- While simmering, add the tomatoes and corn, with a bit of pepper to taste
- Cover the pot and reduce the heat to a low, cooking for 25-30 minutes
- Remove from the heat and then add the lemon juice and parsley
You can season a little more to taste if you wish. Thisis best served immediately.
If you want, you can blend some of the recipes to puree it. However, for a cold winter night, chunky soup is usually more filling and satisfying.
Cream of Celery Soup
The next recipe is one that people tend to buy from the store. The problem with the condensed soup is the added salt. It’s not going to be as food for you as making your own – and making your own isn’t hard with this delicious recipe.
Ingredients:
- 3 slices of sourdough bread, thick slices, crusts removed, cut into cubes
- 6tbsp butter, melt 2tbsp of it
- 1/4tsp nutmeg
- Salt and pepper to taste
- 2 onions, chopped
- 2 garlic cloves, sliced thinly
- 1 1/4lbs celery roots, peeled and chopped
- 1 bunch of celery stalks, sliced
- 2 cups of chicken broth
- ½ cup of parsley leaves, chopped
- ½ cup of spinach, chopped
- 1 ¼ cups of heavy cream
Method:
- Preheat the oven to 325F
- Place the breadcrumbs and melted butter in a bowl with 1/8tsp of the nutmeg and some seasoning
- Spread the breadcrumbs out on a baking sheet and bake for 25 minutes
- Meanwhile, place the rest of the butter in a saucepan over a medium heat and cook the onions and garlic with some seasoning for about 8 minutes
- Add in the celery root and cook, covered, for another 8 minutes
- Add in the celery and cook for 3 minutes
- Add the chicken broth and allow to simmer for 10 minutes
- Stir in the spinach and parsley and cook for another minute, until wilted
- Pour in the cream and simmer on a medium to low heat for 10 minutes, until it is heated through
- Add the remaining nutmeg with some seasoning
You’ll need to place the soup in a blender, working in batches as there will likely be too much for one sitting. Return the pureed soup to your pot and warm through if you need to. Garnish the soup with your homemade croutons and enjoy!
A Hearty Soup Full of Vegetables
Comfort means hearty. You want soup that is going to fill you up and warm you right through. The best way to do that is packing your soup full of vegetables. You’ll get plenty of nutrients and fiber, keeping you full for hours.
Ingredients:
- 1tbsp oil of choice
- 8 carrots, sliced
- 2onions,chopped
- 4 ribs of celery, chopped
- 1 green bell pepper, chopped
- 1 garlic clove, crushed
- 2 cups of cabbage, chopped
- 2 cups of green beans, chopped
- 2 cups of peas
- 1 can of chickpeas, drained and rinsed
- 1 bay leaf
- 2tsp chicken granules
- 1tsp parsley flakes, dried
- 1tsp marjoram and thyme, both dried
- 1/2tsp basil, dried
- Salt and black pepper to taste
- 4 cups of water
- 1 can have chopped tomatoes
- 2 cups of vegetable/tomato juice
Method:
- Fry your carrots, onions, bell pepper, and celery in a stock pot over medium heat with the oil cooking until tender and slightly crisp
- Add in the garlic and cook until fragrant, about 30-60 seconds
- Stir in the rest of your ingredients and bring the soup to a boil
- Reduce the heat to a medium-low one and cover the pot, simmering for 60-90 minutes
- Remove the bay leaf before serving
It’s best to keep this soup chunky to feel like it’s a hearty one really. You can blend some of it and leave some of the vegetables chunky if you prefer.
This is one of those soups that will take the longest to cook. You’ll want to get a few things done around the house while waiting for it. It is possible to make a batch of it and store portions in the freezer if you’d like. Just reheat when it comes to serving!
Onion, Carrot, and Potato Soup
Many vegetable soups look the same. It’s like you just throw in anything and everything you can to create a filling and warm dish. Well, there is an element of skill and balance. This is what you get with this delicious vegetable soup, full of onions, carrots, and potatoes.
Ingredients:
- 2 1/2tbsp oil of choice
- 1 onion, chopped
- 4 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, crushed
- 4 cans of chicken or vegetable broth
- 2 cans of chopped tomatoes
- 3 medium potatoes, peeled and chopped
- 1/3 cup of parsley, chopped
- 2 bay leaves
- 1/2tsp thyme, dried
- 1 ½ cups of green beans, chopped
- 1 ¼ cups of corn
- 1 cup of peas
- Salt and pepper for seasoning
Method:
- Heat the oil over medium heat in a large pot
- Add the celery, onions, and carrots and cook for 3-4 minutes
- Add the garlic and cook for about 30 seconds, until fragrant
- Pour in the broth, tomatoes, potatoes, bay leaves, and herbs with the salt and pepper and bring to the boil
- Add the green beans and then reduce your heat to a medium to low one, covering to simmer for 20-30 minutes
- Once the potatoes are tender, add the peas and corn and cook for another 5 minutes
If you want a creamier soup, you can blend some of it into a puree. However, it’s best to keep your soup chunky if you want something hearty and perfect for the winter months. Serve with some buttered bread or some crackers.
Mexican Vegetable Soup
Sometimes you just want a taste of another world. There’s a common misconception that these meals aren’t going to be much good for the winter. Well, this is where this recipe proves the misconception wrong. You can have a delicious Mexican dish in a soup form.
Ingredients:
- 1tbsp oil of choice
- 3 bell peppers, colors of choice, chopped
- ½ red onion, diced
- 1 jalapeno pepper, diced and seeds removed
- 3 garlic cloves, crushed
- 2tbsp cumin, ground
- 1/2tsp oregano, dried
- 1/4tsp cayenne pepper
- 1 can have chopped tomatoes
- 2 cans of green chili pepper, spice to your preference
- 8 cups of vegetable broth
- 1 can of corn, liquid drained
- 2 cans of black beans, drained and rinsed
- 1 courgette, chopped
- Salt for seasoning
Method:
- In a large pot, heat the oil over a medium heat
- Add in the bell peppers, jalapeno pepper, onion and some salt and cook for five minutes, stirring regularly
- Add in the garlic and spices, cooking until fragrant; this should take about a minute
- Add the broth, tomatoes, and chilies and increase the heat to boil the liquid
- Low your heat to a medium to low one and simmer, covered, for 10 minutes
- Add the corn, beans, and courgette and simmer for another 15 minutes, while still covered
Serve once the courgette is tender. You can add a few Mexican toppings if you’d like, including sour cream and tortilla crisps. Make this dish as spicy as you’d like by changing the heat on the green chilies.
Vegan and Gluten Free Vegetable Soup
While there have been a few substitutions offered, not all the above dishes have been vegan or gluten free friendly. This one certainly is, and its soy free at the same time! It’s time to enjoy your vegetable soup, regardless of your dietary needs.
Ingredients:
- 3 carrots, peeled and chopped
- 1 onion, peeled and sliced
- 1 leek, chopped
- 1 baby bok choy, chopped
- 2 medium potatoes/yams, chopped
- 8oz mushrooms, quartered
- Juice of a lemon
- 1tbsp ground ginger
- 3tbsp coconut oil
- 1tbsp turmeric and blackpepper
- Salt to taste
- 6qts of water
Method:
- Combine all the ingredients up to the turmeric and black pepper in a large stock pot
- You can salt if you’d like before you simmer, but you don’t need to, and simmer for 30 minutes
- Add in the water and then simmer for one hour, covered
- Add more ginger and salt if you’d like and test the vegetables to see if they’re tender; if not, simmer for another 30 minutes or so
Serve the soup immediately for the best results, but it can be stored in the fridge for a week. This is a good one to make a batch for the week when you know you’re going to be home late from work.
You can add in other ingredients if you want to add something more filling. Some people choose noodles, other vegetables, or some meat. Bear in mind that adding in the extras will mean that it won’t necessarily be vegan or gluten free anymore.
Vegetable Soup in the Slow Cooker
You don’t need to use your stove for your vegetable soup. Sometimes it’s all about ease. The slow cooker makes it possible to throw everything in and have your soup ready for you when you return home. Here’s a delicious recipe that you want to try.
Ingredients:
- 6 cups of broth of choice
- 1 pack of frozen mix veggies
- 1 can have chopped tomatoes
- 2 potatoes, peeled and chopped
- 1 onion, chopped
- ½ cup of barley
- 3 garlic cloves, crushed
- 1tsp parsley and oregano, both dried
- ½ tsp basil, dried
- Salt and black pepper, to taste
- 1 bay leaf
- 2 cups of flour
- ¼ cup of vegetable shortening
- ¼ cup of vegetable broth
Method:
- Place everything up to the bay leaf into the slow cooker
- Put the cooker on low and cover, cooking for 5-6 hours; you can half the time cooking on high
- Put your flour in a bowl
- Cut the shortening and add to the flour, mixing until it becomes coarse crumbs
- Pour in the vegetable broth and stir with a fork until it doesn’t stick
- Roll out the flour mixture and cut into small strips/squares
- Add into the slow cooker to create dumplings in your soup, and cook for another hour
You don’t need to make the dumplings if you don’t want. These are just a tasty addition. You can make your croutons if you’d like, following the steps in the first recipe or you can just have crackers or bread on the side.
Stay Warm with Vegetable Soup
It’s time to enjoy the winter months, and you can do that with some good, old-fashioned vegetable soup. It will be warm and hearty when the cold, dark nights roll in. Many of these take just 30 minutes or so to make. There are few that will take a little longer, but they are so worth it when you get a deliciously warm meal. You’ll smell them cooking while you get on with some of the housework or help with the kid’s homework.
Many of them can be thrown together in a slow cooker and cooked while you’re out of the house. Consider that if you don’t want to wait when you get home from a long day at work and must deal with the drive home in the dark!
