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Warming winter vegetable soup

Warming winter vegetable soup

Soup has always been my fallback. When I don’t want to think, don’t want to chew too much, don’t want anything dramatic. Just something hot in a bowl that feels like it’s doing me a favour. This one usually shows up in winter, when the fridge is full of vegetables and my body keeps asking for warmth.
It starts with cabbage, carrots, celery, and parsnips. Just one tablespoon of oil, low heat, patience. I let them sweat slowly, adding a splash of stock instead of oil when the pan complains. That part matters. You can smell the sweetness coming out without browning anything, and suddenly the kitchen feels calm.
Once the stock goes in, everything else follows. Potatoes for grounding, cauliflower for bulk, courgettes for softness, red pepper for a little lift. Thyme does its quiet work in the background. No spice fireworks, just steady warmth.
What I like about this soup is how filling it is without being heavy. High volume, lots of fiber, minerals, hydration, all packed into one pot. It keeps hunger predictable, which is why it works so well as a dinner or a late snack.
I always finish with parsley. Not for looks. For that fresh, green note that reminds you this is food meant to help, not impress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 people
Course: Detox Meal, Dinner, Lunch, Main Course, Recovery Meal, Soup, Therapeutic Meal, Weight-loss, Weight-Management Meal
Cuisine: Continental Home-Style, European, Global Wellness Cuisine, Mediterranean-Inspired, Winter Comfort Cuisine
Calories: 360kcal
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 1 lb Savoy Cabbage quartered and fine sliced (1 medium sized)
  • 1 tbsp Vegetable oil
  • 2 cups Carrot roughly sliced (4 piece)
  • 1 cup Celery sticks thinly sliced (2 sticks)
  • 1 1/2 cup Parsnips sliced (2 parsnips)
  • 6 cup Vegetable stock
  • 20 oz Potato 3 medium
  • 1 cup Red bell pepper Seeded and diced (1 pepper)
  • 1 1/2 lb Cauliflower Florets separated (1 small sized). Use whole florets
  • 2 1/2 cup Zucchini sliced
  • 1 tbsp Thyme leaf fresh
  • 2 tbsp Parsley fresh and chopped
  • 3 pinch Salt OR as per taste
  • 3 pinch Black pepper OR as per taste

Equipment

  • 1 Large Saucepan
Nutrition
Nutrition Facts
Warming winter vegetable soup
Amount per Serving
Calories
360
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.5
g
Sodium
 
839
mg
36
%
Potassium
 
1475
mg
42
%
Carbohydrates
 
79
g
26
%
Fiber
 
11
g
46
%
Sugar
 
12
g
13
%
Protein
 
9
g
18
%
Vitamin A
 
7132
IU
143
%
Vitamin C
 
101
mg
122
%
Calcium
 
122
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Intructions
 

  1. Heat 1 tbsp / 15 ml oil in a large saucepan over low heat. Add cabbage, carrots, celery, and parsnips.
    1 lb Savoy Cabbage, 1 tbsp Vegetable oil, 2 cups Carrot, 1 cup Celery sticks, 1 1/2 cup Parsnips
  2. Cook gently, stirring often, until softened without browning.
  3. Pour in 1.5 L / 6 cups stock and bring to a gentle boil. Skim foam if needed.
    6 cup Vegetable stock
  4. Add potatoes, zucchini, red pepper, cauliflower, thyme and season lightly with salt & pepper.
    20 oz Potato, 1 cup Red bell pepper, 1 1/2 lb Cauliflower, 2 1/2 cup Zucchini, 1 tbsp Thyme leaf, 3 pinch Salt, 3 pinch Black pepper
  5. Reduce heat, cover, and cook 15–20 minutes, until vegetables are tender but still hold shape.
  6. Stir in parsley just before serving.
    Serve warm as a:
    * light dinner
    * Recovery meal
    * Weight-friendly winter bowl
    2 tbsp Parsley

Notes

The Low-Oil Sweat: Where the Flavor Is Built

Sweating instead of frying changes everything.
  • Keep the heat low enough that nothing colours.
  • Stir often, patiently.
  • When the pan threatens to stick, stock, not oil, is the answer.
This step smells gentle, vegetal, almost sweet. That’s your base.
 

Vegetable Timing Matters More Than You Think

Adding everything at once flattens the soup.
  • The base vegetables create depth.
  • Potatoes bring body.
  • Courgettes and peppers should stay tender, not tired.
Cook just until soft. Mushy vegetables turn the broth dull.
 

Seasoning Notes (Subtle but Serious)

Salt early, then adjust late.
Pepper works best at the end.
Thyme should feel like background warmth, not herbal sharpness.
This soup rewards restraint.
 

Variation 1: Extra Comfort, Still Light

For colder nights when you want more grounding:
  • Add ½ cup cooked lentils or white beans
  • Slightly increase stock to keep it brothy
It turns the soup into a full meal without heaviness.

 

Variation 2: Clear & Digestive-Friendly

When your body wants rest:
  • Skip potatoes
  • Add extra celery and courgette
  • Finish with a squeeze of lemon
This version feels almost medicinal - in a good way.

 

Variation 3: Rustic & Slightly Chunky

For texture lovers:
  • Mash a few potato slices against the side of the pot
  • Stir gently back in
You get thickness without cream or blending.

 

Variation 4: Herb-Forward Spring Shift

When winter starts loosening its grip:
  • Reduce thyme
  • Add fresh dill or chives at the end
Same method, different mood.

 

Serving Notes

  • Best eaten hot, but not rushed
  • Improves after resting 10 minutes
  • Even better the next day, when flavors settle into each other
Works as a light dinner, a steady lunch, or a quiet reset meal.

 

Final Thought

This soup doesn’t rely on richness to feel satisfying.
It trusts vegetables, time, and attention.
And somehow, that’s enough.
 

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