Winter Soup

Nutriscore Rating: 80/100

Warm your soul with this hearty and nutritious Winter Soup, a comforting blend of seasonal vegetables simmered to perfection. Bursting with vibrant flavors from tender butternut squash, hearty potatoes, and nutrient-packed kale, this soup is perfectly seasoned with aromatic spices like cumin, rosemary, and thyme. A splash of diced tomatoes adds a tangy twist, while a hint of paprika lends a subtle smoky depth. Ready in just over an hour, this vegan and gluten-free recipe is ideal for cozy weeknight dinners or an elegant starter for gatherings. Serve it with crusty bread for a satisfying winter meal that’s as wholesome as it is delicious.

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 3 medium, diced carrots
• 2 diced celery stalks
• 2 medium, peeled and cubed russet potatoes
• 2 cups, peeled and cubed butternut squash
• 6 cups vegetable broth
• 2 cups, chopped kale
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 bay leaf
• 2 tablespoons, chopped (for garnish) fresh parsley

📝 Instructions

12 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook for 3-4 minutes, until softened and translucent.

3. Stir in the minced garlic and cook for 1 minute, until fragrant.

4. Add the diced carrots and celery and cook for 5 minutes, stirring occasionally.

5. Toss in the cubed potatoes and butternut squash and stir to combine.

6. Pour in the vegetable broth and diced tomatoes (with juices).

7. Add the dried thyme, dried rosemary, ground cumin, paprika, salt, black pepper, and the bay leaf.

8. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the vegetables are tender.

9. Remove the bay leaf and use a large spoon to mash some of the vegetables against the side of the pot to slightly thicken the soup.

10. Stir in the chopped kale and simmer for an additional 5 minutes until the kale is wilted.

11. Taste and adjust seasoning if needed.

12. Serve hot, garnished with fresh parsley. Pair it with crusty bread for a complete meal.

Nutrition Facts

1 serving (3486.6g)

Calories		1735
% Daily Value*
Total Fat		56.1 g	72%
	Saturated Fat	10.5 g	52%
	Polyunsaturated Fat	10.9 g
Cholesterol		8 mg	3%
Sodium		6857 mg	298%
Total Carbohydrate		276.2 g	100%
	Dietary Fiber	63.6 g	227%
	Total Sugars	69.7 g
Protein		52.0 g	104%
Vitamin D		0.0 mcg	0%
Calcium		1015 mg	78%
Iron		21.7 mg	121%
Potassium		8879 mg	189%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 504 cal (27.8%%)

Protein: 208 cal (11.4%%)

Carbs: 1104 cal (60.8%%)