Best Winter Vegetable Soup
I make this winter vegetable soup recipe nearly weekly. Everyone who’s tasted it is amazed at how all the ingredients come together so beautifully and easily.
Servings: 12
Calories: 123kcal
Ingredients
For the squash:
- 1½ pound cubed kabocha or butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- ⅛ teaspoon black pepper
For the rest of the soup:
- 2 tablespoons olive oil
- 5 tablespoons tomato paste (3 oz, or 1/2 a can)
- 1 large onion (1 large onion = about 8 oz/225g, diced)
- 10 cups water
- ½ cup yellow split peas (rinsed and drained)
- 2 large carrots (diced)
- 8 ounces button or cremini mushrooms (diced)
- 1 pound cabbage (roughly chopped)
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 dried bay leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F/190°C. On a parchment-lined sheet pan, toss the cubed squash with the olive oil, salt and pepper. Roast for 30 minutes. Meanwhile, prepare the rest of the ingredients for the soup.
- In a large soup pot over medium-low heat, add the olive oil, tomato paste, and onion. Cook for a few minutes until the onion turns translucent, stirring often to avoid burning.
- Next, add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, pepper. Also add the roasted pumpkin. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cover and cook for 30 minutes to an hour, depending on how tender you like your vegetables. Serve!
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 469mg | Potassium: 521mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7885IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg