Best 4 Winter Vegetable Potage Recipes

Indulge in a hearty and comforting journey with our diverse collection of winter vegetable potage recipes. From classic French to hearty Italian and modern vegetarian delights, these soups are brimming with seasonal vegetables, aromatic herbs, and rich broths, promising a symphony of flavors in every spoonful. Discover the rustic charm of French onion soup, where caramelized onions meld with a savory beef broth and gooey Gruyère cheese. Embark on a Mediterranean adventure with Italian minestrone, a vibrant medley of vegetables, beans, and pasta in a tomato-based broth. For a taste of the Orient, explore our Asian-inspired vegetable potage with ginger, lemongrass, and a hint of spice. Vegetarians will delight in our hearty lentil soup, a protein-packed potage brimming with vegetables and lentils in a flavorful broth. Each recipe is carefully curated to showcase the bounty of winter produce and warm your soul on chilly days.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

WINTER VEGETABLE POTAGE

Winter Vegetable Potage image

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons butter
2 medium leeks (white and pale green parts only), thin sliced
3 cups (or more) canned vegetable broth
2 cups leftover cooked vegetables (such as broccoli and carrots and other root vegetables) or frozen thick-cut stew vegetables
1 large russet potato, peeled, cut into 1/2- to 3/4-inch cubes
1 cup thinly sliced green or savoy cabbage
1 teaspoon dried rosemary
1 cup purchased herb croutons

Steps:

Melt butter in heavy large saucepan over medium-low heat. Add leeks; cover and cook until just softened, about 5 minutes. Add 3 cups broth, cooked or frozen vegetables, potato, cabbage and rosemary. Bring soup to boil. Reduce heat; partially cover pan and simmer until all vegetables are tender, about 15 minutes. Thin soup, if desired, with additional broth. Season with salt and pepper. Ladle soup into bowls. Sprinkle croutons over.

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

Ingredients

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

PUREED CARROT SOUP

Pureed Carrot Soup image

This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

Provided by Martha Rose Shulman

Categories one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

Steps:

Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
Serve, garnishing each bowl with croutons and a sprinkle of herbs.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use a variety of vegetables. This will give your potage a more complex flavor and texture. Some good choices include carrots, potatoes, parsnips, turnips, and leeks.
Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
Use a good quality broth. This will make a big difference in the flavor of your soup. If you don't have any homemade broth on hand, you can use a store-bought low-sodium broth.
Season the soup to taste. Add salt, pepper, and other spices to taste. You may also want to add a splash of cream or milk for a richer flavor.
Serve the soup hot. This is the best way to enjoy its full flavor.

Conclusion:

Winter vegetable potage is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its variety of vegetables, flavorful broth, and warm spices, this soup is sure to become a family favorite. So next time you're looking for a comforting and nutritious meal, give winter vegetable potage a try.