What kind of comforting winter soup to make? 3 great recipes for every taste and diet

Thanks to the temporarily available ingredients, seasonal vegetable soups always seem the tastiest to us! Of course, nowadays you can find everything in the big chains at any time of the year. But if you buy at the corner store and local market, even better – if you grow your own vegetables, you know very well the value of fresh ingredients. So we offer you 3 variants of a comforting winter soup that highlight the vegetables of the cold season. Which one would you choose to warm and delight your loved ones at the next family dinner?

Winter soup with various seasonal vegetables

quick idea winter soup carrot parsnip leek seasonal vegetables parsley

Our first winter soup is based on carrots, leeks and parsnips, but you can also use other winter vegetables. Add a potato or rutabaga, or feel free to substitute any other tuber you’re currently missing. It won’t spoil the recipe! In addition, it can be made in the classic version or with milk as a “light velvety” variant. By the way, garlic croutons are also good for making this gorgeous soup in just 1 hour. So, here are the ingredients for 4 servings:

winter vegetables carrot parsnip tubers delicious cold season

1 tablespoon of olive oil
25 g of butter
1 large onion, chopped
125 g leeks, cut into thin slices
400 g of carrots
280 g parsnips
1 large potato
900 ml of vegetable broth
4-5 tablespoons of low-fat milk (for the “light cream” version)
salt, black pepper and freshly grated nutmeg
2 tbsp chopped parsley

recipe winter soup carrot parsnip leek seasonal vegetables parsley

Wash, peel and chop carrots, parsnips and potatoes. Heat the olive oil and butter in a large pot. Add the onion and leek and cook over medium heat, stirring, for 4-5 minutes or until the vegetables are soft. Add the parsnip, carrot and potato and cook, stirring, for 2-3 minutes.

winter soup recipe carrot potato parsnip leek seasonal vegetables parsley

Pour in the stock, bring to a boil, then simmer for 20-25 minutes until all the vegetables are tender. Transfer to a blender or food processor and puree until smooth. Return to the saucepan and pour in a few spoonfuls of milk when it is slightly velvety. Season with salt, pepper and nutmeg. Heat gently, transfer to bowls and serve with chopped parsley and croutons or bread.

Vegan soup with lentils and winter vegetables

vegan winter soup carrot lentils seasonal vegetables leek celery

When it’s cold outside, lentil and winter vegetable soup is like a warm hug for the soul. In addition, it provides us with plenty of fiber and vitamin C to strengthen our immunity in a natural and effective way. Our winter lentil soup is vegan, super easy to make and only takes 40 minutes. Here are the ingredients to make 2 servings:

85 g of dried coral lentils
2 carrots, chopped
3 celery stalks, sliced
2 small leeks, thinly sliced
2 tablespoons of tomato puree
1 tbsp fresh thyme leaves
3 large garlic cloves chopped
2 tbsp olive oil
2 heaping tablespoons finely chopped cilantro

vegan winter soup with lentils seasonal vegetables leek celery

Wash the red lentils very well, rinsing them several times under running water. Heat the olive oil in a large pot and add the leek and celery. Boil for 5 minutes while stirring. Add the rest of the vegetables, except the tomatoes, and 1½ liters of boiling water, then mix well. Cover and simmer for about 25 minutes or until all the vegetables and lentils are tender. Add tomato puree, salt and pepper. Serve straight into bowls with cilantro and eat hot or puree in half for a thicker texture.

Winter beef soup recipe

winter soup recipe beef potatoes carrots

Today’s final comforting and delicious winter soup will delight all beef lovers. It takes just over 3 hours to make, but it’s definitely worth the effort! The ingredients for 8 people are:

700-800 grams of stewed beef, cut into small pieces
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tbsp olive oil, divided
4 large carrots, sliced
1 large onion, chopped
2 medium bell peppers (one red and one green is best), finely chopped
2 garlic cloves, chopped
4 cups reduced sodium beef broth
1 cup burgundy red wine (or 1 cup unsalted beef stock)
1 can (400 grams) chopped tomatoes, undrained
2 tablespoons of tomato puree
2 tbsp Worcestershire sauce
1 bay leaf
4 medium potatoes cut into cubes

winter soup recipe beef vegetables potatoes carrots

Season the beef with 1/2 teaspoon salt and pepper. Heat 1 tablespoon of oil in a Dutch oven over medium heat and brown the beef. Remove the meat and heat the remaining oil in the same pot over medium heat. Add the carrot, onion and bell pepper and cook, stirring, until the vegetables are slightly soft. Stir in the garlic and cook for another 1 minute.

winter soup recipe beef tomatoes potatoes carrots

Stir in the wine, then the stock, tomatoes including stock, Worcestershire sauce, bay leaf and remaining seasonings. Return the beef to the pot and bring to a boil. Lower the temperature and simmer covered for about 2 hours. Add the potatoes and simmer for 30-40 minutes longer, or until the beef and vegetables are tender. Before serving, remove the bay leaf.

Used sources: allrecipes.co.uk



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