Hearty Winter Vegetable Soup

The winter chill calls for warmth and comfort, and this hearty vegetable soup is just the answer. It’s the perfect “clean out your fridge” recipe—versatile enough to handle whatever veggies you have lying around. I started with the classic trio of onion, celery and garlic, then loaded it up with sweet and regular potatoes, butternut squash, rainbow carrots and a big handful of leafy greens. A dash of smoked paprika lends a cozy, smoky depth, while a splash of sherry vinegar brightens every spoonful. Top it off with freshly shaved parmesan for a touch of umami, and you’ve got a bowl of pure comfort. Delicious!

Hearty Winter Vegetable Soup

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Servings: 4 servings

Ingredients Method

Ingredients

  

• 3 tablespoons extra-virgin olive oil
• 1/2 cup onion finely chopped
• 1 cup butternut squash cubed
• 1 cup Yukon gold or white potatoes cubed
• 1 cup rainbow carrots cubed
• 1/2 cup celery chopped
• 3 large garlic cloves minced
• 1 teaspoon smoked paprika
• 4 cups chicken or vegetable broth
• 1 28 ounce can diced tomatoes San Marzano are my fav or Pomi
• 1 heaping tablespoon tomato paste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 cups leafy greens such as chard or kale
• Splash of sherry vinegar
• 1 tablespoon fresh thyme leaves
• freshly grated Parmigiano-Reggiano cheese optional for garnish

Method

 

1. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onions and sauté for about 3 minutes or until softened. Add the butternut squash, potatoes, carrots and celery and continue to sauté while stirring, for another 4-5 minutes. Add the garlic and smoked paprika and sauté only for a minute or two until fragrant, stirring to coat the vegetables. Add the broth, tomatoes and tomato paste and stir again. Season with salt and pepper.
2. Increase the heat and bring the soup to a boil. Stir in the greens and reduce the heat to a simmer. Partially cover the pot and cook the soup for about 20-30 minutes or until the vegetables are soft. Remove from the heat and add the sherry vinegar and the fresh thyme. Garnish with the freshly grated parmesan cheese.