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Winter Vegetable Soup

These days, I’m all for quick healthy meals.  It seems like every week, time just goes by faster and faster.  That doesn’t leave a lot of time for hours spent in the kitchen on long, multi-step recipes. Which is why I love making soup.  You can throw a lot of healthy stuff in a pot, season it and let it do it’s thing.  It takes just a few minutes to chop up some produce, and it’s a great way to get people to eat their vegetables.  A warm bowl of soup on a cold day is a lot more appealing to me than sitting down with a bowl full of broccoli.  (Broccoli is great.  Love it.  But soup is better, just saying…)

This winter vegetable soup recipe was inspired by a recent trip to the farmers market.  With tons of local squashes and root vegetables on display, vegetable soup came to mind.  I added garbanzo beans and quinoa to make it heartier (and healthier!), but you can leave those out, or make a few substitutions.

Eating healthy food should taste good, it just doesn’t have to take you ages to make!

Winter Vegetable Soup

An easy, comforting soup for cold, dark winter days
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 4

Equipment

  • Large pot

Ingredients
  

  • 3 garlic cloves minced
  • 3 T olive oil
  • 1 small winter squash butternut, acorn or kabosha work well, peeled, seeds removed and cubed
  • 2 small sweet potatoes cubed
  • 3-4 small carrots cubed
  • 4 cups vegetable broth
  • 4 cups water
  • 1 T dried parsley
  • Salt and pepper to taste
  • 2 cups cooked garbanzo beans
  • 2 cups cooked quinoa optional

Instructions
 

  • In a large pot, combine the minced garlic, olive oil, and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes.
  • Stir in the vegetable broth, water, parsley and a few pinches of salt and pepper. Bring the soup to a boil, then cover the pot partially and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
  • Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve, and enjoy!

Notes

Original recipe by La Casa de Sweets

Keyword Savory, Soup, Winter

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