Winter White Vegetable Soup
Warm up your winter nights with this velvety Winter White Vegetable Soup, a comforting blend of seasonal root vegetables that’s as nourishing as it is delicious. Featuring a creamy medley of cauliflower, parsnips, celeriac, and potatoes, this soup is gently seasoned with garlic, thyme, and white pepper to let the natural sweetness of the vegetables shine. Its smooth, luxurious texture is achieved by blending the simmered vegetables with a touch of unsweetened almond milk or cream, making it perfect for both dairy-free and richer options. Ready in under an hour, this one-pot soup is ideal for cozy family dinners or meal prep, and pairs beautifully with crunchy croutons or toasted bread for added heartiness. Packed with winter produce and soul-soothing flavor, this recipe is your go-to for warming up chilly days in the most wholesome way.
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Recipe Information
Ingredients
- 1 head cauliflower (cut into florets)
- 2 medium parsnips (peeled and chopped)
- 1 small celeriac (peeled and chopped)
- 2 medium potatoes (peeled and diced)
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 6 cups vegetable stock
- 1 cup unsweetened almond milk (or cream for a richer soup)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons white pepper
- 1 tablespoon fresh thyme leaves
- optional croutons or toasted bread for serving
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the parsnips, celeriac, potatoes, and cauliflower florets. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes or until all the vegetables are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
Stir in the almond milk (or cream), salt, white pepper, and fresh thyme leaves. Taste and adjust seasonings as needed.
Gently reheat the soup over low heat, stirring occasionally, until warmed through.
Serve hot, garnished with optional croutons or alongside toasted bread, if desired.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 64.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1060 mg | 82% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7882 mg | 168% | |
*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.
