Winter Vegetable Soup

Posted by Jackie on Nov 1, 2018

winter veg soup 1

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

Vegan, gluten free

Serves 4-6

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!

Original recipe by La Casa de Sweets

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