Nourishing Winter Veggie Soup (Print)

Hearty soup blending winter vegetables and quinoa in an aromatic, wholesome broth.

# What you'll need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard, stems removed
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes, canned or fresh

→ Grains & Legumes

11 - ½ cup quinoa, rinsed

→ Broth & Seasonings

12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley, for garnish
18 - Juice of ½ lemon, optional

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, parsnip, and sweet potato. Cook for 5 to 6 minutes, stirring occasionally.
03 - Stir in chopped kale or Swiss chard, cabbage, and diced tomatoes. Cook for an additional 2 minutes.
04 - Add rinsed quinoa, vegetable broth, dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes until vegetables are tender and quinoa is fully cooked.
06 - Remove bay leaf. Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning to preference.
07 - Ladle soup into bowls and serve hot.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, leaving you with a nourishing meal in under an hour.
  • The quinoa adds substance without heaviness, making it feel like a complete meal in a single bowl.
  • Once you've chopped the vegetables, the soup mostly takes care of itself, giving you time to settle in with a book or your thoughts.
02 -
  • Rinsing the quinoa is essential—skip this step and you'll taste a chalky, bitter film that ruins the delicate broth.
  • Don't overcrowd the pot with vegetables when you're sautéing the onion and garlic; it causes them to steam instead of caramelize, losing flavor.
  • The soup thickens slightly as it cools, so it may seem thinner than you expect when it's piping hot—this is normal and good.
03 -
  • Make a double batch and freeze half in individual containers; future you will be grateful on nights when cooking feels impossible.
  • Add the lemon juice and fresh parsley right before serving rather than cooking them into the pot—they brighten the flavors rather than being absorbed by the broth.
Return