30 minute Winter vegetable soup
Feb 01, 2016 in appetizers, comfort food, entree, one pot dishes, seasonal, soup, vegetables, vegetarian, 30minute, comforting. Read the original on: Culinary Ginger
What's better than coming home from a long day to a hot and comforting bowl of soup? A comforting meal on the table fast! 30 minute Winter vegetable soup is a complete meal in a bowl. Go ahead, you deserve it and you'll feel like you're doing something good for yourself.
Healthy, filling and makes you feel good about eating it. Colorful veggies and pasta that can be customized depending on what vegetables you like. If you want to add protein, lentils, quinoa or even brown rice, these are all perfect choices. Make a big batch of this soup on the weekend and you'll have a healthy lunch or dinner for days. Don't forget, it's ready in under 30 minutes.
30 minute Winter vegetable soup
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 large or 2 small onions, chopped
- 4 stalks celery
- 5 large carrots, sliced
- 3 garlic cloves, peeled and finely chopped or grated
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 14 ounces butternut squash, peeled and cut into bite-size chunks
- 8 ounces rutabaga or turnip, peeled and cut into bite-size chunks
- 8 ounces white sweet potato, peeled and cut into bite-size chunks
- 8 cups vegetable stock
- 2 bay leaves
- 1 sprig of fresh dill
- 4 sprigs fresh parsley
- 12 ounces green beans, cut into 1/2 inch pieces
- 2 cups small pasta, cooked according to package directions
- 1 teaspoon fresh parsley, chopped for garnish
To a large soup pan or dutch oven over medium heat add the olive oil. Sauté the onion, celery and carrots until they soften. Stir in the garlic and cook for 1 minute. Add 1/4 teaspoon salt, half of the pepper and stir. Add the squash, rutabaga, potato and vegetable stock. Using kitchen string, tie the bay leaves, dill and parsley into a bundle and add to the stock. Bring to a simmer and cook for 10 until the potatoes and squash are fork tender. Taste for seasoning, depending how salty the stock is, add the other 1/4 teaspoon salt. Add the green beans and cook for 2 more minutes. Take out the herb bundle and discard. Add 1/2 cup cooked pasta into serving bowls and pour over the soup. Garnish with chopped parsley.
Read the original on: Culinary Ginger
Culinary Ginger, Janette Fuschi
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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