Best 7 Winter Harvest Vegetable Soup Recipes

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Indulge in a symphony of flavors with our tantalizing Winter Harvest Vegetable Soup, a culinary masterpiece that captures the essence of the season's bounty. This hearty and wholesome soup is a delightful fusion of fresh vegetables, aromatic herbs, and a rich, savory broth. Embark on a culinary journey as we present three variations of this delectable soup, each with its own unique twist. The Classic Winter Harvest Vegetable Soup is a timeless recipe that showcases the natural goodness of vegetables, while the Italian-Inspired Winter Harvest Vegetable Soup adds a touch of Mediterranean flair with sun-dried tomatoes, basil, and Parmesan cheese. For those who prefer a spicy kick, the Mexican-Inspired Winter Harvest Vegetable Soup infuses the soup with a blend of chili powder, cumin, and cilantro. These three recipes offer a delightful exploration of flavors, ensuring that every spoonful is a burst of culinary delight.

Here are our top 7 tried and tested recipes!

HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

WINTER HARVEST VEGETABLE SOUP



Winter Harvest Vegetable Soup image

Make and share this Winter Harvest Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h50m

Yield 8-10 pints

Number Of Ingredients 18

4 medium carrots, halved and sliced
3/4 cup chopped celery
2 medium onions, chopped
1 leek, sliced thin (white part only)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
10 cups chicken stock or 10 cups vegetable stock
3 cups cubed peeled boiling potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and chopped
2 bay leaves
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
salt

Steps:

  • In a saucepan melt the butter and add olive oil.
  • Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
  • Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
  • Reduce heat and simmer 5 minutes.
  • Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
  • Ladle into prepared jars leaving a 1" headspace.
  • Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
  • Adjust pressure according to your altitude and / or style of canner.

Nutrition Facts : Calories 290.9, Fat 7.2, SaturatedFat 2.2, Cholesterol 12.8, Sodium 498.3, Carbohydrate 48.1, Fiber 6.5, Sugar 17.1, Protein 10.6

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

Provided by Lillian Chou

Categories     Soup/Stew     Onion     Potato     Quick & Easy     Celery     Carrot     Sweet Potato/Yam     Winter     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 medium onion, chopped
1 Turkish or 1/2 California bay leaf
2 tablespoons olive oil
1 large carrot, thinly sliced
1 celery rib, thinly sliced
1 tablespoon tomato paste
1/2 pound sweet potato, peeled and cubed (1/2 inch)
1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
2 cups reduced-sodium vegetable or chicken broth
1 1/2 cups water
1/2 cup frozen peas
2 tablespoons chopped fresh dill

Steps:

  • Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
  • Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS



Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks image

I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots (10 ounces), diced
1 celery stalk, diced
1 large or 2 medium turnips (10 ounces), peeled and diced
1 pound russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
1/4 cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish

Steps:

  • In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
  • Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
  • Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

A hearty and healthy combination of vegetables readily found in wintertime. Very low in fat. Red cabbage gives a rich color to this soup. This recipe also happens to be vegan!

Provided by JOHNTHEBEAR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 17

3 tablespoons olive oil
2 medium onions, chopped
2 leeks, white parts only, thinly sliced
2 cups coarsely shredded red cabbage
2 stalks celery, diced
1 large carrot, peeled and diced
1 medium parsnip, peeled and diced
1 teaspoon ground ginger
¾ teaspoon ground cumin
½ teaspoon ground nutmeg
2 (32 fluid ounce) containers vegetable broth, or more as needed
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 medium turnip, peeled and cut into 3/4-inch cubes
1 cup winter squash, 3/4-inch cubes
¼ cup barley
1 cup frozen lima beans
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
  • Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
  • Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.2 g, Fat 6.1 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 553.3 mg, Sugar 8.8 g

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

This quick one-pot soup is perfect after a busy day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 7 g, Protein 12 g

Tips:

  • Use fresh, seasonal vegetables: This will ensure that your soup is full of flavor and nutrients.
  • Don't be afraid to experiment with different vegetables: There are many different types of vegetables that can be used in winter harvest vegetable soup, so feel free to mix and match until you find a combination that you love.
  • Roast your vegetables before adding them to the soup: This will help to caramelize the vegetables and give them a deeper flavor.
  • Use a flavorful broth: The broth is the base of your soup, so make sure it's packed with flavor. You can use chicken broth, vegetable broth, or even a combination of the two.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve the soup hot with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Winter harvest vegetable soup is a delicious and nutritious way to warm up on a cold day. It's also a great way to use up leftover vegetables. With a little planning and effort, you can easily make a delicious and satisfying soup that the whole family will love.

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