I make this winter vegetable soup recipe nearly weekly. Everyone who’s tasted it is amazed that I basically only use water and vegetables to make it. I’m even surprised at how all the ingredients come together so beautifully and easily. It’s amazing!
Let this healthy, vegetarian and vegan, nourishing vegetable soup warm you up through the rest of winter.
What Makes This Soup Tasty?
This soup uses pantry ingredients and winter vegetables—onions, carrots, cabbage, mushrooms, and pumpkin/squash. These are vegetables that store well and can be found all winter long.
Well, all year round, as is the case with many vegetables these days. But back when people ate seasonally, these vegetables would add freshness and nutrition to daily meals when other fresh produce was harder to find.
There are several factors that make this soup so tasty:
- Tomato paste is a must-have. Don’t make this soup if you don’t have it. It adds so much umami and character to the soup. Tomatoes contain glutamate, an amino acid that gives foods its umami flavor. Tomato paste offers concentrated tomato flavor—I use half a six-ounce can in this recipe.
- Mushrooms add even more umami and an earthy “meatiness.” I use button or cremini mushrooms in this soup, which are widely available.
- Carrots add a lot of sweetness to the soup, which enhances the flavors of the other vegetables.
- Roasted kabocha or butternut squash adds depth and additional sweetness. Roasting is not critical, but don’t skip the squash in general.
- Cabbage adds body and texture, as well as its unique aroma.
- Yellow split peas add texture and creaminess, making the soup heartier, so you can serve it as a light meal by itself. You can use yellow split peas or split mung beans. The former can be found in Indian grocery stores labeled ‘toor dal,’ while the latter would be labeled ‘moong dal.’
Making Ahead & Storing This Soup
I find that, like most other soups, this one tastes better the next day. You can enjoy some on the day you make it, but if you have leftovers, all the better. If you want to make it in advance, it’s actually ideal!
I just refrigerate the soup in the pot I cooked it in, and then put it back on the stove to reheat the next day. Keep it in the refrigerator for up to 4 days. You can also freeze it in quart containers. Be sure to leave ¾ inch of space at the top of the container to allow for expansion after the soup freezes.
Winter Vegetable Soup Recipe 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!
Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!
Recipe
Best Winter Vegetable Soup
Ingredients
For the squash:
- 1½ pound cubed kabocha 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 large onion (1 large onion = about 8 oz/225g, diced)
- 10 cups water
- ½ cup yellow split peas (rinsed and drained)
- 2 large carrots (diced)
- 8 ounces button or cremini mushrooms (diced)
- 1 pound cabbage (roughly chopped)
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 dried bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
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!
