As the days shorten and a crisp chill fills the air, there's nothing quite as comforting as a steaming bowl of homemade soup.
This Winter Warmer Soup is designed to do just that – warm you from the inside out.
Packed with an array of hearty root vegetables, fragrant herbs, and warming spices, this soup is a celebration of the season's bounty.
Imagine tender chunks of carrots, potatoes, and parsnips mingling in a rich, savoury broth infused with the earthy notes of thyme and rosemary.
The aroma alone, as it simmers on the stove, is enough to evoke feelings of comfort and warmth.
This soup is not only incredibly delicious but also remarkably versatile, allowing you to adapt it to your liking with whatever vegetables you have on hand.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups vegetable broth (or chicken broth)
- 1 (14.5 ounces) can of diced tomatoes, undrained
- 2 medium potatoes, cubed
- 1 parsnip, peeled and chopped
- Optional: 1 cup of cooked lentils or beans
- Optional: Fresh parsley, chopped, for garnish
Directions:
- Step 1: Sauté the Vegetables
Heat the benefits of olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery and cook for 5-7 minutes or until softened.
- Step 2: Add Garlic and Spices
Add the minced garlic, thyme, rosemary, sage, salt, and pepper to the pot and cook for another minute until fragrant.
- Step 3: Add Broth and Tomatoes
Pour in the vegetable broth (or chicken broth) and add the diced tomatoes (undrained). Bring to a simmer.
- Step 4: Add Root Vegetables (and Lentils/Beans)
Add the cubed potatoes and chopped parsnip (and lentils or beans, if using) to the pot.
- Reduce heat to low, cover, and simmer for 20-25 minutes or until the vegetables are tender.
- Step 5: Serve
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Serving and Storage:
Serving:
Winter Warmer Soup is best served piping hot, straight from the pot. It's a complete and satisfying meal on its own, but pairs beautifully with crusty bread, a grilled cheese sandwich, or a simple side salad.
Storage:
- Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavours often meld and deepen overnight.
- Freezing: Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, ensure it’s fully thawed before reheating.
Tips for Success:
- Even Chops: Chop the vegetables into roughly uniform sizes to ensure they cook evenly. This prevents some pieces from being overcooked while others are still firm.
- Sauté for Flavor: Sautéing the onions, carrots, and celery before adding the other ingredients enhances their sweetness and adds depth to the overall flavour of the soup.
- Low and Slow: Simmering the soup low and slow allows the flavours to meld and deepen, creating a richer and more complex taste.
- Season to Taste: Don't be afraid to adjust the seasonings to your liking. Taste as you go, and add more salt, pepper, or herbs as needed.
- Fresh is Best (if possible): While dried herbs work well, fresh herbs add a vibrant burst of flavour. If using fresh, use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
Variations:
- Add Meat: For a heartier soup, add cooked chicken, sausage, or ground beef. Brown the meat separately before adding it to the soup.
- Creamy Indulgence: Stir in a swirl of cream or half-and-half at the end for a richer, creamier texture. You can also add a dollop of sour cream or Greek yoghurt to each bowl.
- Spice it Up: Add a pinch of red pepper flakes, a dash of hot sauce, or some chopped jalapenos for a spicy kick.
- Vegetable Medley: Get creative with your vegetable choices! Try adding parsnips, sweet potatoes, butternut squash, or other root vegetables.
- Bean Bonanza: Add a variety of beans, such as kidney beans, cannellini beans, or chickpeas, for added protein and fiber.
FAQ:
Yes, frozen vegetables can be used. Add them towards the end of the cooking time as they tend to cook faster than fresh.
Absolutely! Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
A slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added towards the end of cooking will thicken the soup. Alternatively, you can puree a portion of the soup with an immersion blender.
Don't worry! Use whatever herbs you have on hand or simply omit them. The soup will still be delicious.
Yes, you can add pasta, rice, or other grains. Add them during the last 15-20 minutes of cooking time, or cook them separately and add them to the bowls just before serving.
This Winter Warmer Soup is a comforting and nourishing dish that's perfect for chasing away the winter chill.
The combination of hearty vegetables, flavorful broth, and warming spices creates a truly satisfying and delicious meal.
It's a versatile recipe that can be easily adapted to your taste preferences and is a wonderful way to use up leftover vegetables.
Whether you're looking for a simple weeknight dinner or a cosy weekend lunch, this soup is sure to warm you from the inside out.
Embrace the season and gather around a bowl of this hearty and flavorful soup, a true taste of winter comfort.
The aroma wafting through your kitchen as this soup simmers is a promise of the warmth and goodness to come, a perfect embodiment of winter comfort food.
WINTER WARMER SOUP
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup red lentils, rinsed
- 1 (28 ounce) can crushed tomatoes
- 4 cups vegetable broth (or chicken broth for non-vegetarian version)
- 1 cup chopped butternut squash or sweet potato
- 1 cup chopped potatoes (Yukon Gold or red potatoes work well)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
- Optional: 1 cup chopped kale or spinach (added in the last 15 minutes of cooking)
- Optional garnishes: fresh parsley, crusty bread, a dollop of yogurt or sour cream
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until softened.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
- Add lentils and remaining ingredients: Add the rinsed lentils, crushed tomatoes, vegetable broth (or chicken broth), butternut squash or sweet potato, potatoes, thyme, rosemary, cumin, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the lentils and vegetables are tender.
- Add greens (optional): If using kale or spinach, stir it into the soup during the last 15 minutes of cooking.
- Taste and adjust: Taste the soup and adjust the seasonings as needed.
- Serve: Serve hot, garnished with fresh parsley, crusty bread, and a dollop of yogurt or sour cream, if desired.
Notes
- Lentils: Red lentils cook quickly and break down in the soup, thickening it naturally. You can use other types of lentils, but they may require a longer cooking time.
- Vegetables: Feel free to add other vegetables to the soup, such as parsnips, turnips, or bell peppers.
- Spices: Adjust the spices to your liking. You can add more or less of any of the spices or add other spices, such as coriander or turmeric.
- Broth: Using vegetable broth makes this soup vegetarian. If you prefer, you can use chicken broth for a richer flavor.
- Meat: For a non-vegetarian version, you can add cooked sausage, shredded chicken, or ground beef to the soup. Add the cooked meat during the last 15 minutes of cooking time.
- Make-Ahead: This soup is great for making ahead of time. It actually tastes better the next day! Store it in the refrigerator for up to 3 days or freeze for up to 3 months.
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