5 winter vegetable soup recipes

Winter brings the chill as well as a variety of nutritious vegetables with it. Right from spinach, fenugreek, carrot, and beetroot to cauliflower, cabbage, and peas, there are many vegetables you can enjoy during these cold months. They can be used to make hot dishes, including soups that taste best when they are straight-out-of-flame. If you want to warm up during the cold weather, check out some of the recipes for winter vegetable soups.

Winter vegetable soup recipes to keep you warm

1. Spinach and potato soup

Ingredients

• 2 tablespoons of olive oil
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• 4 potatoes (peeled and diced)
• 4 cups of vegetable broth
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 6 cups of fresh spinach (chopped)
• 1 cup of milk (optional)

Method

• Heat olive oil in a large pot over medium heat and add chopped onions and garlic, sauté until softened.
• Put the diced potatoes in the pot and stir.
• Pour in the vegetable broth, add dried thyme, and season with salt and pepper to taste.
• Bring the mixture to a boil then reduce the heat and let it simmer until the potatoes become tender.
• Add chopped spinach to the pot and stir.
• If you prefer a creamier soup, you can add a cup of milk at this stage, suggests clinical nutritionist Abhilasha V.
• Stir well and let it simmer for a few more minutes then taste the soup and adjust the seasoning if needed.

2. Roasted tomato and bell pepper soup

Ingredients

• 6 large tomatoes
• 2 red bell peppers
• 1 onion
• 3 cloves of garlic
• 2 tablespoons of olive oil
• 4 cups of vegetable broth
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1/4 cup of fresh basil (chopped)

Method

• Preheat your oven to 400 degrees Fahrenheit then place the tomatoes, red bell peppers, onion, and peeled garlic on a baking sheet.
• Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
• Roast the vegetables in the preheated oven for about 25 to 30 minutes or until they are tender and slightly charred.
• Take out the roasted vegetables from the oven and let them cool slightly.
• Put these vegetables in a blender and add vegetable broth, basil, and oregano.
• Blend the mixture until smooth then pour it into a large pot and heat over medium heat.
• Adjust the seasoning with salt and pepper to taste.
• Once the soup is heated through, ladle it into bowls and garnish each serving with chopped fresh basil.

3. Carrot and ginger soup

Ingredients

• 1 tablespoon of olive oil
• 1 onion
• 450 grams of carrots (peeled and sliced)
• 1 tablespoon of fresh ginger (grated)
• 3 cups of vegetable broth
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 1 cup of coconut milk

Method

• Take a large pot, heat the olive oil over medium heat and add chopped onions.
• Add sliced carrots and grated ginger to the pot. Stir and cook for a few minutes until the carrots begin to soften.
• After pouring in the broth, add ground cumin. Season with salt and pepper to taste. Start boiling then reduce the heat after some time and let it simmer until the carrots become soft.
• Once the carrots become tender, use a blender to puree the soup.
• If you prefer a creamier soup, add coconut milk to the pot and stir well. Let the soup simmer for a few more minutes.

4. Creamy cauliflower soup

Ingredients

• 1 head of cauliflower
• 1 onion
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 4 cups of vegetable broth
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 cup milk or heavy cream

Method

• Heat olive oil in a pot where you need to add chopped onions and garlic, and sauté until softened.
• Add cauliflower florets to the pot and stir well.
• Pour in the vegetable broth, add dried thyme, and season with salt and pepper to taste.
• Bring the mixture to a boil then reduce the heat and let it simmer until the cauliflower is tender.
• Use a blender to puree the soup until smooth and once it is done, stir in milk or heavy cream and let it simmer for a few more minutes.

5. Beetroot and lentil soup

Ingredients

• 1 cup of red lentils
• 2 tablespoons of olive oil
• 1 onion
• 2 cloves of garlic (minced)
• 3 medium-sized beetroots (peeled and diced)
• 2 carrots (peeled and diced)
• 1 celery stalk (diced)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 6 cups of vegetable broth
• Salt and pepper to taste

Method

• Add chopped onions and garlic to a heated pot and sauté until softened.
• Add diced beetroots, carrots, and celery to the pot. Cook for a few minutes and wait for the vegetables to become soft.
• Add ground cumin and ground coriander to the pot, stirring to coat the vegetables.
• Pour in the vegetable broth and add the rinsed red lentils. Bring the mixture to a boil, reduce the heat, and let it simmer for a few minutes.
• Use a blender to puree the soup until smooth and season it with salt and pepper to taste.

What are the health benefits of winter vegetables?

Winter vegetables offer a variety of health benefits due to their nutrient content, says Abhilasha. Here are the health benefits of winter vegetables:

1. Rich in iron, vitamin K, and antioxidants, spinach supports bone health, blood clotting, and overall immune function.
2. They are high in vitamin C, potassium, and fiber, potatoes keep the immune system strong, and are good for heart health and digestion, says the expert.
3. Winter vegetables are packed with antioxidants like lycopene, tomatoes support heart health.
4. They are rich in beta-carotene, vitamin A, and antioxidants, carrots promote good vision, immune function, and skin health.
5. Winter veggies are high in fiber, vitamin C, and antioxidants, cauliflower is good for digestive health and provides immune support.
6. They are rich in folate, manganese, and antioxidants, beetroot supports blood pressure regulation.

Incorporating a variety of winter vegetables into your diet through these soups can contribute to a well-balanced and nutrient-rich meal, promoting overall health and well-being.