Description
A straightforward recipe for a hearty soup using seasonal winter vegetables.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1 cup chopped winter squash (like butternut or acorn)
- 1 cup chopped kale or spinach
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in vegetable broth. Add potatoes, squash, and thyme.
- Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 minutes, or until vegetables are tender.
- Stir in kale or spinach. Cook until wilted, about 3 minutes.
- Season with salt and pepper before serving.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before serving.
- You can substitute any root vegetables you have on hand for the potatoes or squash.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 5
- Cholesterol: 0
Keywords: winter vegetable soup, hearty soup, easy soup, vegetable broth, root vegetables