Nourishing Winter Veggie Soup (Printable view)

Hearty winter soup with colorful vegetables and protein-packed quinoa simmered in a flavorful broth.

# What You 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 - 1/2 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 1/2 lemon, optional

# How To Make:

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

# Expert Advice:

01 -
  • It's a one-pot dinner that tastes like you spent hours on it, but comes together in under an hour.
  • The vegetables are soft and yielding without turning to mush, and the quinoa adds a quiet protein boost that keeps you satisfied for hours.
  • You can make it with whatever's in your crisper drawer and it always turns out better than expected.
02 -
  • Don't skip rinsing the quinoa or you'll bite into a soapy coating that ruins the whole experience; a quick rinse under cold water is the difference between good and great.
  • The secret is not overcooking—set a timer for 25 minutes and check at that mark; overcooked vegetables turn to mush and the soup loses its soul.
03 -
  • If your broth tastes thin or flat, let the soup simmer uncovered for the last five minutes so some liquid reduces and flavors concentrate.
  • Taste the soup in the last minutes of cooking and trust your instinct with salt and seasoning—broth brands vary wildly, and what needs adjustment isn't always obvious until the very end.
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