Pin It The first snowfall had just started when I decided to make this soup. My kitchen was freezing, and I needed something that would warm me from the inside out. I gathered every root vegetable I could find in my crisper drawer, not really following a recipe. That impromptu creation became the version I still make today.
Last winter, my neighbor came over shivering after her car broke down. I served her this soup with some crusty bread. She stayed for hours, and we ended up talking until the snow stopped falling. Sometimes soup does more than feed you.
Ingredients
- 1 tablespoon olive oil: This creates the foundation for sautéing your aromatics. Extra virgin adds a lovely fruitiness.
- 1 medium onion, diced: The sweet base that builds depth. Yellow onions work perfectly here.
- 2 garlic cloves, minced: Fresh minced garlic gives you that immediate aromatic hit. Do not use the jarred stuff.
- 2 carrots, peeled and sliced: These add natural sweetness and beautiful color. Cut them into coins for even cooking.
- 2 celery stalks, sliced: Essential for that classic soup flavor foundation. Include some leaves if your celery has them.
- 1 medium parsnip, peeled and diced: The secret ingredient that adds an earthy, slightly sweet note you cannot quite place.
- 1 small sweet potato, peeled and diced: Adds creaminess without dairy. It also makes the soup feel more substantial.
- 1 cup chopped kale or Swiss chard: These hold up better than spinach and add nutrition. Remove those tough stems first.
- 1 cup chopped cabbage: Surprisingly perfect in soup. It becomes silky and sweet as it simmers.
- 1 cup diced tomatoes: Canned work beautifully here. They add acidity and body to the broth.
- 1/2 cup quinoa, rinsed: Rinse until the water runs clear. This removes bitterness and prevents soapy flavors.
- 6 cups low-sodium vegetable broth: You want control over the salt. Homemade broth is ideal but store bought works too.
- 1 teaspoon dried thyme: Earthy and warming. This pairs perfectly with root vegetables.
- 1 teaspoon dried oregano: Adds that aromatic, slightly floral note that makes it taste like home.
- 1 bay leaf: The quiet hero of long simmered soups. It adds subtle depth.
- Salt and freshly ground black pepper: Taste as you go. Broths vary wildly in saltiness.
- 2 tablespoons chopped fresh parsley: Bright freshness right at the end. Flat leaf has more flavor than curly.
- Juice of 1/2 lemon: This wakes up all the flavors. Do not skip it even if it seems odd.
Instructions
- Build your flavor foundation:
- Heat olive oil in your large soup pot over medium heat. Add onion and garlic, sautéing for 2 to 3 minutes until they turn translucent and smell amazing.
- Add the root vegetables:
- Toss in carrots, celery, parsnip, and sweet potato. Let them cook for 5 to 6 minutes, stirring occasionally to prevent sticking.
- Introduce the greens:
- Stir in kale, cabbage, and tomatoes. Cook for 2 minutes until the greens start to wilt and everything smells like a promise.
- Bring it all together:
- Add quinoa, broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, watching the pot come alive.
- Let it simmer:
- Reduce heat to low, cover, and simmer for 25 to 30 minutes. Your kitchen should smell incredible by now.
- Finish with brightness:
- Fish out that bay leaf. Stir in parsley and lemon juice, then taste and adjust seasoning.
- Serve immediately:
- Ladle into warm bowls. The soup should be steaming and fragrant.
Pin It My youngest usually complains about vegetables but went back for thirds. Watching them discover they actually love parsnips and kale was a small victory I will take.
Making It Your Own
This soup forgives almost any substitution. I have made it with whatever was languishing in my fridge, and it always works. The magic is in the technique and the long simmer.
Perfecting The Texture
Some days I like it chunky and rustic. Other days I purée half the soup for a creamier texture. Both ways feel completely different but equally wonderful.
Serving Suggestions
A hunk of crusty bread turns this from soup to meal. I also love a handful of pumpkin seeds on top for crunch.
- Grated Parmesan works if you eat dairy
- A drizzle of good olive oil adds luxury
- Red pepper flakes bring gentle heat
Pin It This soup is exactly what winter tastes like. Stay warm.
Recipe FAQs
- → What vegetables are used in this soup?
The soup includes carrots, celery, parsnip, sweet potato, kale (or Swiss chard), cabbage, and diced tomatoes.
- → How is quinoa prepared in the soup?
Quinoa is rinsed and added to the simmering broth with vegetables to cook until tender, absorbing flavors.
- → Can I add protein options to this dish?
Yes, adding drained chickpeas or white beans provides extra protein and heartiness.
- → What seasonings enhance the soup’s flavor?
Thyme, oregano, bay leaf, salt, and pepper create a warm, aromatic base for the vegetables and quinoa.
- → Are there ingredient swaps recommended?
Kale or Swiss chard can be substituted with spinach, and adding a pinch of red pepper flakes offers a spicy touch.