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Home » Healthy » Winter Vegetable Soup

Winter Vegetable Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 8, 2016
5 from 2 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to cook this warming Winter Vegetable Soup to bring some joy this cold season.

white bowl of Winter Vegetable Soup sprinkled with oats

I really want to write about some pretty big stuff that’s happened the past 5 days (Octavian turned THREE, my Dad came to visit and Octavian is starting preschool next week), BUT…

I’m eating my feelings thanks to this election and I kinda need both hands (my dear sweet dad bought a huge Panera coffee cake and I just can’t stop eating it ALL).

Also, when I stop eating I start falling asleep because Daylight Savings? not at all what it used to be thanks to my 3 year old alarm clock who goes by the name Octavian. He goes off at 530am.

Anyway, yes, this election- a real nail biter. I’m going to just stop there and go back to eating my feelings….

Oh yeah, real quick. This soup- AMAZING! Every single part of it- especially the kale. Don’t skimp on the kale 🙂

white bowl on red plate full of Winter Vegetable Soup

close up of bowl full of Winter Vegetable Soup

Winter Vegetable and Oat Soup

Vegan Vegetable Soup

5 from 2 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Vegan Vegetable Soup is an easy way to get your veggies in. It’s so cozy and comforting yet so wholesome healthy–the perfect winter lunch or dinner!
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Prep Time 25 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 35 minutes mins
Course Soup
Cuisine American
Servings 4 servings
Calories 244 kcal

Ingredients
 
 

  • 1.5 tablespoon olive oil
  • 1 yellow onion - finely chopped
  • 1 medium leek - trimmed and thinly sliced
  • 5 cloves garlic - minced
  • 1 teaspoon Italian seasoning
  • 10 ounces cremini mushrooms - thinly sliced
  • 4 medium carrots - chopped
  • 10 cups water or low-sodium vegetable broth
  • 1 small head of cauliflower - roughly chopped
  • 2 zucchini - chopped into small pieces
  • 2 dried bay leaves
  • ½ cup old-fashioned rolled oats
  • 10 ounces chopped kale
  • salt + pepper - to taste
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Instructions
 

  • Over medium heat, heat olive oil in a large, heavy bottom stockpot or Dutch oven. Once hot, add onion and leeks and cook for 4-5 minutes, stirring frequently, or until onions are soft and fragrant. Add minced garlic, Italian seasoning and mushrooms to the pot and stir to combine. Cook for 3-4 minutes before adding the chopped carrots. Stir and cook for 1-2 minutes.
  • Increase heat to high and carefully add 8-10 cups of water or vegetable broth to the pot. Stir in the chopped cauliflower, zucchini, and bay leaves to the pot and bring to a boil.
  • Reduce heat to low, cover and cook soup for at least 45 minutes to 2 hours, or until all vegetables are soft and fully cooked. Carefully stir in the oats and chopped kale and continue to cook for 10-15 minutes. Season with a few generous pinches of salt (especially if you used water as the base) and fresh cracked pepper.

Nutritional Information

Calories: 244kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 2446mg | Potassium: 1328mg | Fiber: 5g | Sugar: 14g | Vitamin A: 19090IU | Vitamin C: 125mg | Calcium: 200mg | Iron: 3.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Vegan Vegetable Soup, Winter Vegetable Soup
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

118 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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