Winter not only brings a chill to the air but also an array of nutritious vegetables that can be transformed into hearty soups to keep you warm and satisfied.
From the classic spinach and potato soup to the vibrant beetroot and lentil soup, here are five winter vegetable soup recipes that are not only delicious but also packed with essential nutrients.
Ingredients:
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Carrot and Ginger Soup
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1 tablespoon of olive oil
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1 onion
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450 grams of carrots (peeled and sliced)
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1 tablespoon of fresh ginger (grated)
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3 cups of vegetable broth
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1 teaspoon of ground cumin
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Salt and pepper to taste
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1 cup of coconut milk
Method:
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Heat olive oil in a large pot. Add chopped onions, sliced carrots, and grated ginger. Cook until carrots begin to soften.
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Pour in the broth, add ground cumin, and season with salt and pepper. Boil, then simmer until carrots are soft.
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Puree the soup using a blender. For a creamier version, add coconut milk and simmer for a few more minutes.
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Spinach and Potato Soup
Ingredients:
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2 tablespoons of olive oil
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1 onion (chopped)
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2 cloves of garlic (minced)
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4 potatoes (peeled and diced)
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4 cups of vegetable broth
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1 teaspoon of dried thyme
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Salt and pepper to taste
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6 cups of fresh spinach (chopped)
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1 cup of milk (optional)
Method:
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Heat olive oil in a large pot over medium heat. Sauté chopped onions and garlic until softened.
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Add diced potatoes to the pot and stir.
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Pour in the vegetable broth, add dried thyme, and season with salt and pepper. Bring it to a boil, then simmer until the potatoes are tender.
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Add chopped spinach and stir. For a creamier texture, add milk.
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Let it simmer for a few more minutes, adjusting the seasoning if needed.
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Roasted Tomato and Bell Pepper Soup
Ingredients:
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6 large tomatoes
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2 red bell peppers
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1 onion
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3 cloves of garlic
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2 tablespoons of olive oil
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4 cups of vegetable broth
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1 teaspoon of dried basil
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1 teaspoon of dried oregano
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Salt and pepper to taste
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1/4 cup of fresh basil (chopped)
Method:
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Preheat the oven to 400 degrees Fahrenheit. Place tomatoes, red bell peppers, onion, and garlic on a baking sheet.
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Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
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Roast the vegetables for 25-30 minutes or until tender and slightly charred.
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Let the roasted vegetables cool slightly, then blend with vegetable broth, basil, and oregano.
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Pour the mixture into a pot, heat over medium heat, and adjust the seasoning. Ladle into bowls and garnish with chopped fresh basil.
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Creamy Cauliflower Soup
Ingredients:
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1 head of cauliflower
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1 onion
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2 cloves of garlic
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2 tablespoons of olive oil
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4 cups of vegetable broth
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1 teaspoon of dried thyme
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Salt and pepper to taste
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1 cup milk or heavy cream
Method:
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Heat olive oil in a pot. Add chopped onions and garlic, sauté until softened.
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Add cauliflower florets and stir. Pour in vegetable broth, add dried thyme, and season with salt and pepper.
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Bring it to a boil, then simmer until cauliflower is tender.
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Puree the soup until smooth, stir in milk or heavy cream, and simmer for a few more minutes.
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Beetroot and Lentil Soup
Ingredients:
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1 cup of red lentils
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2 tablespoons of olive oil
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1 onion
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2 cloves of garlic (minced)
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3 medium-sized beetroots (peeled and diced)
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2 carrots (peeled and diced)
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1 celery stalk (diced)
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1 teaspoon of ground cumin
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1 teaspoon of ground coriander
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6 cups of vegetable broth
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Salt and pepper to taste
Method:
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Sauté chopped onions and garlic in a heated pot until softened.
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Add diced beetroots, carrots, and celery. Cook until vegetables are soft.
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Add ground cumin and ground coriander, stirring to coat the vegetables.
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Pour in the vegetable broth and add rinsed red lentils. Bring to a boil, then simmer for a few minutes.
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Puree the soup until smooth and season with salt and pepper.
These winter vegetable soup recipes are not only comforting but also an excellent way to nourish your body during the colder months. Try them out and savour the warmth and goodness in every spoonful.
