I make this recipe for winter vegetable soup almost weekly. All those who have tasted are amazed that I practically use only water and vegetables to make it. I am even surprised by how all the ingredients join so magnificently and easily. It’s fantastic!
Let this healthy, vegetarian and vegan vegetable soup warms you for the rest of winter.
What makes this soup tasty?
This soup uses pantry and winter vegetables ingredients: oons, carrots, cabbage, mushrooms and pumpkin/pumpkin. These are vegetables that keep well and can be found throughout the winter.
Well, all year round, as in the case of many vegetables these days. But when people eaten seasonally, these vegetables would have added freshness and nutrition to daily meals when other fresh products were more difficult to find.
There are several factors that make this soup so tasty:
- Tomato paste It is a must. Don’t do this soup if you don’t have it. It adds so much umami and soup character. Tomatoes contain glutamate, an amino acid that gives food its umami flavor. Tomato paste offers a concentrated tomato flavor: I use half a can from six ounces in this recipe.
- Mushrooms Add even more human and a “fleshy” earthy. I use buttons or creamy mushrooms in this soup, which are widely available.
- Carrots Add a lot of soup sweetness, which improves the flavors of the other vegetables.
- Roasted kabocha or pumpkin butternut He adds depth and further sweetness. The roasting is not critical, but not jumping the pumpkin in general.
- Cabbage He adds body and consistency, as well as its unique aroma.
- Yellow divided peas Add consistency and creaminess, making the soup deeper, so you can serve it as a light meal alone. You can use yellow split peas or Mung divided beans. The first can be found in Indian food stores labeled “Toor dal”, while the first would have been labeled “Moong Dal”.
Do in advance and keep this soup
I find that, like most of the other soups, this has a better flavor the next day. You can enjoy the day when you do it, but if you have leftovers, all the better. If you want to do it in advance, it’s actually ideal!
I refrigerate only the soup in the pot where I cooked it, and then put it back on the stove to heat the next day. Keep it in the refrigerator for a maximum of 4 days. You can also freeze it in Quart containers. Make sure to leave ¾ inches of space in the upper part of the container to allow expansion after freezing of the soup.
Instructions for the recipe of winter vegetable soup
Preheated the oven at 375 ° f/190 ° C. On a parchment feded pan, throw the cubes with olive oil, salt and pepper pumpkin. Road for 30 minutes. In the meantime, prepare the rest of the ingredients for the soup.
In a large soup over medium-low heat, add the olive oil, tomato paste and onion. Cook for a few minutes until the onion becomes translucent, stirring often to avoid burning.
Then, add the water, the yellow divided peas, the carrots, the mushrooms, the cabbage, the oregano, the thyme, the bay leaves, the salt, the pepper. Also add the roast pumpkin. Bring to a boil over high heat.
Once hot, reduce the heat to the medium.
Cover and cook for 30 minutes at an hour, depending on how much you like vegetables. Serve!
Best winter vegetable soup
I make this recipe for winter vegetable soup almost weekly. All those who have tasted are amazed by how all the ingredients join so magnificently and easily.
Serves: 12
Prep: 30 minutes
Cooked: 1 Now 15 minutes
Total: 1 Now 45 minutes
Ingredients
For the rest of the soup:
Prevent the screen from becoming dark
Instructions
-
Preheated the oven at 375 ° f/190 ° C. On a parchment feded pan, throw the cubes with olive oil, salt and pepper pumpkin. Road for 30 minutes. In the meantime, prepare the rest of the ingredients for the soup.
-
In a large soup over medium-low heat, add the olive oil, tomato paste and onion. Cook for a few minutes until the onion becomes translucent, stirring often to avoid burning.
-
Then, add the water, the yellow divided peas, the carrots, the mushrooms, the cabbage, the oregano, the thyme, the bay leaves, the salt, the pepper. Also add the roast pumpkin. Bring to a boil over high heat.
-
Once hot, reduce the heat to the medium. Cover and cook for 30 minutes at an hour, depending on how much you like vegetables. Serve!
Nutritional facts
Calories: 123Kcal (6%) Carbohydrates: 18G (6%) Protein: 4G (8%) Fat: 5G (8%) Saturated fat: 1G (5%) Polynsaturo fat: 1G Monolysatuine fat: 3G Sodium: 469mg (20%) Potassium: 521mg (15%) Fiber: 5G (20%) Sugar: 5G (6%) Vitamin A: 7885Iu (158%) Vitamin C: 29mg (35%) Soccer: 65mg (7%) Iron: 1mg (6%)
