Best Winter Vegetable Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
12
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Calories
123 kcal
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Course
Soup
Best Winter Vegetable Soup
Description
Best Winter Vegetable Soup is a hearty blend centered on cubed kabocha or butternut squash roasted with olive oil, salt, and pepper to bring out its sweetness and tenderness. The roasted squash is then added to a pot containing sautéed onion and tomato paste, which forms a rich base. The soup expands with yellow split peas for texture and protein, diced carrots, button mushrooms, and chopped cabbage for additional flavor and body. Dried herbs like oregano, thyme, and bay leaves infuse the broth, while salt and pepper round out the seasoning.
The soup begins by roasting the squash at 375°F, then simmering all ingredients together for 30 minutes to an hour until vegetables soften to the desired tenderness. The finish is a smooth, well-rounded soup with varying textures from the tender peas and mushrooms to the soft cabbage and squash. The roasted squash's natural sweetness complements the savory broth, creating a balanced dish.
This soup works well on its own for a nourishing meal or paired with a slice of crusty bread. Its substantial vegetable and pea content make it filling and suitable for a wholesome lunch or dinner during winter seasons.
Ingredients
For the squash:
- 1½ pound kabocha squash cubed, or butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
For the rest of the soup:
- 2 tablespoons olive oil
- 5 tablespoons tomato paste (3 oz, or 1/2 a can)
- 1 onion 1 large onion = about 8 oz/225g, diced, large
- 10 cups water
- ½ cup yellow split peas (rinsed and drained)
- 2 carrot diced, large
- 8 ounces button mushroom diced, or cremini mushrooms
- 1 pound cabbage (roughly chopped)
- ½ teaspoon oregano dried
- 1 teaspoon thyme dried
- 6 bay leaves dried
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper ground
Instructions
- Preheat the oven to 375°F/190°C. On a parchment-lined sheet pan, toss the cubed squash with the olive oil, salt and pepper. Roast for 30 minutes. Meanwhile, prepare the rest of the ingredients for the soup.
- In a large soup pot over medium-low heat, add the olive oil, tomato paste, and onion. Cook for a few minutes until the onion turns translucent, stirring often to avoid burning.
- Next, add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, pepper. Also add the roasted pumpkin. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cover and cook for 30 minutes to an hour, depending on how tender you like your vegetables. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 469mg | 20% |
| Potassium | 521mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 7885IU | 158% |
| Vitamin C | 29mg | 32% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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