Nourishing Winter Veggie Soup (Printable version)

A hearty blend of winter vegetables and quinoa simmered in a flavorful broth.

# Needed ingredients:

→ 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 rinsed quinoa

→ 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 it:

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

# Expert Suggestions:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like self-care.
  • The quinoa adds a gentle protein boost that keeps you satisfied without feeling heavy, perfect for those days when you need nourishment more than indulgence.
  • Every vegetable plays a role—the parsnip adds sweetness, the kale brings earthiness, and together they create something that tastes far more complex than the effort requires.
02 -
  • Rinsing the quinoa isn't optional—I learned this the hard way the first time I made this soup, and the difference between a bitter and a clean-tasting broth taught me to never skip this step again.
  • Don't crowd your vegetables when they first go into the pot; give them a few minutes to soften individually before adding everything else, which deepens the flavors you're building.
  • The bay leaf really does matter—it adds a subtle herbaceousness that ties the whole pot together, but remove it before serving, always.
03 -
  • Cut your vegetables into similar sizes so they cook evenly—it's a small detail that makes the difference between a soup where everything is tender at the same time.
  • Save a ladle of broth before adding the quinoa and herbs; it's a lifesaver if the soup thickens more than you'd like, or if you're reheating it later and want to restore it to its original consistency.
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