What is a delicious winter soup to cook? 3 wonderful recipes for every taste and diet

Seasonal vegetable soups, due to the temporary availability of ingredients, always seem to us the most delicious! Of course, today you can find anything you want at any time of the year in the big chains. However, if you shop at the store on the corner and at the local market, even better – if you grow your own vegetables, you know the value of fresh ingredients. Therefore, we offer to your attention 3 variants of a comforting winter soup that highlight the vegetables of the cold season. Which one will you choose to warm and delight your loved ones at the next family dinner?

Winter soup with various seasonal vegetables

quick idea winter soup carrots parsnips leeks seasonal vegetables parsley

Our first winter soup consists of carrots, leeks and parsnips, but you can also use other winter vegetables. Add Jerusalem artichokes or Jerusalem artichokes, or feel free to substitute any other tuber you’re missing. It won’t ruin the recipe! In addition, it can be made in the classic version or in the “light velvet” version with milk. By the way, garlic croutons are also a good addition to this delicious soup, ready in just 1 hour. So here are the ingredients for 4 servings:

winter vegetables carrots parsnips tubers delicious cold season

1 tablespoon of olive oil
25 g of butter
1 large onion, chopped
Cut 125 g of leek into thin slices
400 g of carrots
280 g of parsnips
1 large potato
900 ml of vegetable broth
4-5 tablespoons of semi-skimmed milk (for a “light creamy” version)
salt, black pepper and freshly grated nutmeg
2 tablespoons of chopped parsley

winter soup recipe carrots parsnips leeks seasonal vegetables parsley

Wash, peel and dice carrots, parsnips and potatoes. Heat the olive oil and butter in a large saucepan. Add the onion and leek and cook over medium heat, stirring, for 4-5 minutes or until the vegetables are tender. Add the parsnips, carrots and potatoes and cook, stirring, for 2-3 minutes.

winter soup recipe carrots potatoes parsnips leeks seasonal vegetables parsley

Pour in the broth, bring to a boil and cook for 20-25 minutes until all the vegetables are soft. Transfer to a blender or food processor and grind until smooth. Return to the pot and pour in a few spoonfuls of milk when it’s light velvety. Season with salt, pepper and nutmeg. Reheat gently, transfer to bowls and serve with chopped parsley on top and croutons or bread.

Vegan soup with lentils and winter vegetables

vegan winter soup carrots lentils seasonal vegetables leeks celery

When it’s cold outside, lentil and winter vegetable soup is like a warm hug for the soul. In addition, it offers us a lot of fiber and vitamin C to strengthen our immunity in a natural and effective way. Our Winter Lentil Soup is vegan, super easy to make and only takes 40 minutes. Here are the ingredients needed to make 2 servings:

85 g of dried coral lentils
2 carrots, cut into cubes
3 celery stalks, sliced
2 small leeks, thinly sliced
2 tablespoons of tomato puree
1 tbsp fresh thyme leaves
Crush 3 large cloves of garlic
2 tablespoons of olive oil
2 tablespoons of finely chopped cilantro

vegan winter lentil soup seasonal vegetables leek celery

Wash the red lentils very well, rinsing several times under running water. Heat the olive oil in a large pot and add the leeks and celery. Cook, stirring, for 5 minutes. Add the rest of the vegetables, except the tomatoes, and 1½ liters of boiling water, then mix well. Cover and simmer for about 25 minutes or until all the vegetables and lentils are tender. Add tomato puree, salt and pepper. Serve straight in bowls with cilantro and eat hot or halve the first puree for a thicker consistency.

Recipe for winter beef soup

recipe for winter beef potato carrot soup

The last hearty and tasty winter soup for today will appeal to all beef lovers. It will take a little more than 3 hours to prepare, but it’s worth the effort! Ingredients for 8 people:

700-800 grams of stewed beef, cut into small pieces
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, cut into slices
1 large onion, chopped
2 medium bell peppers (preferably one red and one green), finely chopped
2 cloves of garlic, grind
4 cups reduced sodium beef broth
1 cup Burgundy red wine (or 1 cup unsalted beef stock)
1 can (400 grams) diced unstrained tomatoes
2 tablespoons of tomato puree
2 tablespoons Worcestershire sauce
1 bay leaf
Cut 4 medium potatoes into cubes

recipe for winter soup beef, vegetables, potatoes, carrots

Season beef with 1/2 teaspoon salt and pepper. In a Dutch oven, heat 1 tablespoon of the oil over medium heat and brown the beef. Remove the meat and heat the remaining oil in the same pot over medium heat. Add the carrots, onions and peppers and cook, stirring, until the vegetables are slightly soft. Add the garlic and cook for 1 minute more.

recipe for winter beef tomato potato carrot soup

Stir in the wine, then the stock, tomatoes including stock, Worcestershire sauce, bay leaves and remaining seasonings. Return the beef to the pot and bring to a boil. Reduce the temperature and simmer covered for about 2 hours. Add the potatoes and simmer for another 30-40 minutes or until the beef and vegetables are tender. Before serving, remove the bay leaf.

Sources used: allrecipes.co.uk

www.bbcgoodfood.com

www.tasteofhome.com

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