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Winter Vegetable and Oat Soup
5 from 1 vote

Winter Vegetable and Oat Soup

Learn how to cook this warming Winter Vegetable Soup to bring some joy this cold season.
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time2 hrs 35 mins
Servings: 4 servings
Calories: 244kcal


  • 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


  • 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.


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
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