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
- Large pot
- 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
- 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!