If you are searching for a soul-warming dish that balances wholesome nutrition and cozy comfort, look no further than this Nourishing Winter Veggie Soup Recipe. Bursting with vibrant vegetables, hearty beans, and fragrant spices, it transforms simple ingredients into a luscious bowl of goodness that feels like a big hug on a chilly day. Whether you enjoy it as a quick lunch or a relaxing dinner, this soup delivers layers of flavor along with colorful textures that keep every spoonful exciting and satisfying.
Ingredients You’ll Need
Gathering the right ingredients is key to building the rich complexity and wonderful texture that defines this soup. Each component plays its part—from the tender beans adding creamy protein to the kale contributing fresh earthiness—and they come together beautifully without any fuss.
- Extra virgin olive oil: Adds a silky richness and depth to the base of the soup while gently sautéing vegetables.
- Cooked quinoa: Provides a nutty, slightly chewy texture that bulk ups the soup’s heartiness and nutrition.
- Organic carrot: Brings natural sweetness and a pop of bright orange color that livens up the bowl.
- Onion: Offers savory sweetness once softened, building the aromatic foundation.
- Cannellini beans: Creamy white beans that add both protein and a velvety mouthfeel.
- Garlic cloves: Infuses warm pungency that enhances the overall flavor complexity.
- Bell pepper: Contributes crunch and vibrant color, making the soup visually inviting.
- Grape tomatoes: Add tangy bursts and juicy freshness to balance earthier flavors.
- Kale: This nutrient powerhouse adds a slight bitterness and chewy texture, boosting the soup’s winter appeal.
- Vegetable stock: The flavorful liquid base that carries all ingredients together in harmony.
- Fresh lemon juice: Provides a bright, zesty lift that cuts through the comforting richness.
- On Everything All-Purpose Blend: A special seasoning mix that layers bold savory notes; you can also make your own to customize.
- Turmeric powder: Imparts gentle warmth and a beautiful golden hue along with anti-inflammatory benefits.
- Sea salt: Enhances and balances all other flavors for a perfectly seasoned finish.
How to Make Nourishing Winter Veggie Soup Recipe
Step 1: Prepare Your Ingredients
Start by washing, peeling, and chopping the carrot, bell pepper, grape tomatoes, and kale into bite-sized pieces. Mince the garlic finely and chop the onion. If you haven’t cooked quinoa yet, prepare it according to package instructions.
Step 2: Sauté the Base Vegetables
Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and garlic, stirring frequently until fragrant and translucent. This step unlocks the depth of flavor that will permeate the soup.
Step 3: Build the Soup Layer by Layer
Add the chopped carrot, bell pepper, and tomatoes to the pot and stir to combine. Pour in 4 cups of vegetable stock along with the cannellini beans and quinoa. Stir in turmeric, sea salt, and the On Everything All-Purpose Blend. Bring everything to a gentle simmer, then add the kale and reduce heat.
Step 4: Simmer Gently Until Perfectly Tender
Let the soup cook uncovered on low heat for about 25-30 minutes. This allows the vegetables to soften while the flavors meld beautifully. Stir occasionally and add extra stock or water if the soup seems too thick.
Step 5: Brighten with Lemon Juice and Adjust Seasoning
Finish by squeezing fresh lemon juice into the soup for a lift of brightness. Taste and adjust salt or seasoning if needed. Your Nourishing Winter Veggie Soup Recipe is now ready to serve.
How to Serve Nourishing Winter Veggie Soup Recipe
Garnishes
Top your soup with a sprinkle of freshly chopped parsley or a few grinds of black pepper. A drizzle of good-quality olive oil or a spoonful of plain yogurt can add a lovely creamy contrast.
Side Dishes
This soup pairs amazingly well with warm crusty bread, garlic toast, or even a side salad for added freshness. For a heartier meal, grilled cheese sandwiches are a match made in comfort food heaven.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a fun and inviting presentation. Alternatively, layering the soup over a bowl of sautéed greens or roasted root vegetables can add an extra dimension of texture and flavor.
Make Ahead and Storage
Storing Leftovers
Keep leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the next-day meal even more comforting and delicious.
Freezing
This Nourishing Winter Veggie Soup Recipe freezes wonderfully. Portion it into freezer-safe containers and store for up to 3 months. Just be mindful to leave some headspace as the soup will expand when frozen.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much after refrigeration or freezing, add a splash of vegetable stock or water to loosen it up.
FAQs
Can I use other beans besides cannellini?
Absolutely! Northern beans or other white beans work perfectly as substitutes. They maintain that creamy texture and mild taste that complement the soup’s flavors beautifully.
Is it possible to make this soup vegan?
Yes, this recipe is already plant-based and vegan-friendly as it uses vegetable stock and no animal products. Just ensure any seasoning blends you use are free from animal-derived ingredients.
Can I prepare this soup in a slow cooker?
Definitely! Simply combine all ingredients except the kale and lemon juice in your slow cooker and cook on low for 6-8 hours. Add the kale and lemon juice during the last 15 minutes of cooking for the best freshness.
What if I don’t have the On Everything All-Purpose Blend?
You can either purchase a premade blend or create your own mix with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt to mimic the characteristic flavor.
How can I make this soup more filling?
Adding extra cooked quinoa, beans, or even small pasta shapes can boost heartiness. Serving alongside protein-rich sides will also make for a very satisfying meal.
Final Thoughts
I cannot recommend this Nourishing Winter Veggie Soup Recipe enough for anyone craving a healthy, delicious, and easy-to-make meal. Its vibrant ingredients, comforting warmth, and lively flavors come together to brighten even the coldest days. Go ahead and give this heartwarming soup a try—you might just find your new winter favorite!
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Nourishing Winter Veggie Soup Recipe
This Nourishing Winter Veggie Soup is a hearty and wholesome dish packed with fresh vegetables, nutrient-rich quinoa, and flavorful spices. Perfect for chilly days, this soup can be quickly prepared on the stovetop or slowly simmered in a slow cooker for deeper flavors. It features a blend of colorful veggies, beans, and leafy kale, making it a comforting, delicious, and healthy meal option.
- Total Time: 40 minutes stovetop or up to 6 hours slow cooker
- Yield: 4-6 servings
Ingredients
Soup Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup cooked quinoa (if using uncooked quinoa, use only ½ cup)
- 1 medium organic carrot, peeled and chopped (or substitute Northern Beans or other white beans)
- ½ onion, chopped (yellow onion can be used alternatively)
- 1 (15 oz.) can cannellini beans, drained and rinsed (or Northern Beans or other white beans)
- 4 garlic cloves, minced
- 1 bell pepper, chopped (any color)
- 2 cups grape tomatoes, chopped (or substitute a 28 oz. can of diced tomatoes or Herb Roasted Tomatoes)
- 1 cup kale, de-stemmed and chopped
- 4–5 cups organic vegetable stock
- ½ lemon, freshly squeezed
- 2 teaspoons On Everything All-Purpose Blend (store-bought or homemade; see notes)
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
Instructions
- Prepare Ingredients: Wash, peel, and chop the carrot. Chop the onion, bell pepper, kale (removing stems), and grape tomatoes. Mince the garlic cloves. If you haven’t cooked quinoa yet, measure ½ cup uncooked quinoa.
- Sauté Vegetables: In a large pot or slow cooker-safe pan, heat 1 tablespoon of extra virgin olive oil over medium heat (if using stovetop). Add the chopped onion, garlic, carrot, and bell pepper. Sauté for about 5 minutes until softened and fragrant.
- Add Beans and Tomatoes: Stir in the drained cannellini beans and chopped grape tomatoes (or canned tomatoes). Cook for an additional 2-3 minutes to combine flavors well.
- Add Quinoa and Spices: Mix in the cooked quinoa, or uncooked quinoa if you will slow cook. Add 2 teaspoons of On Everything All-Purpose Blend, 1 teaspoon turmeric powder, and 1 teaspoon sea salt. Stir thoroughly to incorporate all spices.
- Add Kale and Broth: Add the chopped kale and pour in 4 to 5 cups of organic vegetable stock. Stir to mix everything evenly.
- Cook the Soup: If cooking on stovetop, bring the soup to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes until all vegetables are tender and flavors meld. If using a slow cooker, cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender and quinoa is fully cooked.
- Finish With Lemon: Just before serving, stir in the freshly squeezed juice of ½ a lemon to brighten the flavors.
- Adjust Seasoning and Serve: Taste and adjust seasoning with more salt or On Everything Blend if needed. Serve hot as a comforting winter meal.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- The On Everything All-Purpose Blend is a seasoning mix that typically includes garlic powder, onion powder, sesame seeds, poppy seeds, and sea salt; you can make your own if store-bought is unavailable.
- If using uncooked quinoa, rinse it thoroughly before adding to prevent bitterness.
- The soup freezes well for up to 3 months; reheat gently on stovetop.
- For added protein, consider topping with a dollop of plain yogurt or serving with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes stovetop or 4-6 hours slow cooker
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
