This winter vegetable soup recipe has become a staple in my kitchen, made nearly every week. Those who have tasted it are often amazed that it primarily consists of just water and vegetables. The way all the ingredients blend together is truly remarkable!
Let this healthy, vegetarian, and vegan vegetable soup warm you up throughout the rest of winter.
What Makes This Soup Tasty?
This soup features pantry staples and winter vegetables such as onions, carrots, cabbage, mushrooms, and pumpkin or squash. These vegetables are well-suited for storage and can be found throughout the winter months.
While many vegetables are available year-round today, historically, these seasonal vegetables provided freshness and nutrition when other fresh produce was scarce.
Several factors contribute to the deliciousness of this soup:
- Tomato paste: Essential for flavor, it adds umami and character. Tomatoes contain glutamate, an amino acid that enhances umami flavor. I use half a six-ounce can in this recipe.
- Mushrooms: They contribute additional umami and a hearty, earthy quality. Button or cremini mushrooms work well.
- Carrots: These add sweetness, enhancing the flavors of the other vegetables.
- Roasted kabocha or butternut squash: This adds depth and sweetness. Roasting is optional but recommended.
- Cabbage: It provides body, texture, and a unique aroma.
- Yellow split peas: These lend creaminess and heartiness, making the soup suitable as a light meal. You can use yellow split peas or split mung beans, which are available in Indian grocery stores.
Making Ahead & Storing This Soup
This soup often tastes even better the next day, making it ideal for leftovers. If you want to prepare it in advance, that works perfectly!
Simply refrigerate the soup in the pot you cooked it in, then reheat it on the stove the next day. It can be stored in the refrigerator for up to four days. Alternatively, you can freeze it in quart containers, leaving ¾ inch of space at the top for expansion.
Winter Vegetable Soup Recipe Instructions
Preheat your oven to 375°F (190°C). On a parchment-lined baking sheet, toss the cubed squash with olive oil, salt, and pepper. Roast for 30 minutes while preparing the other soup ingredients.
In a large soup pot over medium-low heat, add olive oil, tomato paste, and onion. Cook for a few minutes until the onion becomes translucent, stirring frequently to prevent burning.
Next, add water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, and pepper. Include the roasted pumpkin and bring to a boil over high heat.
Once boiling, reduce the heat to medium. Cover and cook for 30 minutes to an hour, depending on your preferred vegetable tenderness. Serve and enjoy!
