Description
This hearty winter vegetable soup delivers rich, deeply satisfying flavor with layers of herbs, perfectly tender root vegetables, and savory broth. Naturally vegan and gluten-free, this nourishing soup is perfect for meal prep, weeknight dinners, or warming up a crowd. The secret lies in properly caramelizing aromatics and building flavor in stages for restaurant-quality results.
Ingredients
AROMATICS:
2 tablespoons olive oil
1 large yellow onion, diced
3 celery stalks, chopped
4 cloves garlic, minced
1 leek, white and light green parts, sliced
2 tablespoons tomato paste
ROOT VEGETABLES:
3 large carrots, peeled and chopped into 1-inch pieces
2 parsnips, peeled and chopped into 1-inch pieces
2 medium potatoes, cubed
1 small turnip, cubed
ADDITIONAL VEGETABLES:
1 can (14 oz) diced tomatoes with juice
3 cups chopped kale or Swiss chard
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup frozen or fresh peas
LIQUID AND SEASONINGS:
8 cups low-sodium vegetable broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Optional: 1 tablespoon lemon juice for brightness
Optional garnishes: fresh parsley, nutritional yeast, red pepper flakes
Instructions
1. Heat olive oil in large pot or Dutch oven (at least 6-quart capacity) over medium heat.
2. Add diced onions, chopped celery, and sliced leeks. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
3. Add minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until garlic is fragrant and tomato paste darkens slightly.
4. Add all root vegetables (carrots, parsnips, potatoes, turnip). Stir to coat with aromatic mixture and cook for 3-4 minutes to begin caramelization.
5. Pour in vegetable broth and add diced tomatoes with their juice. Add bay leaves, thyme, oregano, smoked paprika, salt, and pepper. Stir well to combine.
6. Bring to a boil over high heat, then reduce heat to medium-low for gentle simmer. Cover partially and cook for 20-25 minutes until root vegetables are fork-tender.
7. Add green beans and cook for 5 minutes until crisp-tender.
8. Add chopped kale or chard and frozen peas. Cook for 3-5 minutes until greens are wilted and tender but still vibrant green.
9. Remove bay leaves. Taste and adjust seasonings, adding more salt, pepper, or lemon juice as needed.
10. For thicker soup, mash some vegetables against pot side with wooden spoon, or blend 1-2 cups and return to pot.
11. Serve hot, garnished with fresh herbs, nutritional yeast, or red pepper flakes.
Notes
Cut all vegetables into similar-sized pieces (about 1-inch) for even cooking.
Use high-quality vegetable broth for best flavor—homemade is ideal, but low-sodium store-bought works well.
Don’t skip sautéing the aromatics—this step builds foundational flavor.
Add quick-cooking vegetables like greens and peas at the end to prevent overcooking.
Soup tastes even better the next day as flavors meld together.
Store in airtight containers in refrigerator for up to 5 days or freeze for up to 3 months.
When reheating, add splash of broth if soup has thickened.
Customize with your favorite vegetables or whatever you have on hand—this recipe is very flexible!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup/Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 8g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetable soup, winter soup, healthy soup, vegan soup, meal prep soup, comfort food