Winter Vegetable Soup Recipe

Name: Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped (1 large); ½ cup fresh fennel, chopped (white part only, tough core removed); 3 garlic cloves, minced; 3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or 3 (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups); 2 cups potatoes, scrubbed and cut in 1-inch cubes; 2 cups butternut squash, peeled and cut in 1-inch cubes; 1 cup carrot, thinly sliced (about 1/4-inch slice); 2 tablespoons fresh oregano or 2 tablespoons fresh thyme, snipped; salt, to taste; fresh ground black pepper, to taste; parmesan cheese, shredded (optional); fresh oregano (optional) or fresh thyme, snipped (optional)

Servings: persons

2 tablespoons olive oil
1 cup onion, chopped (1 large)
½ cup fresh fennel, chopped (white part only, tough core removed)
3 garlic cloves, minced
3 (14 1/2 ounce) cans vegetable broth (5 1/4 cups) or 3 (14 1/2 ounce) cans reduced-sodium chicken broth (5 1/4 cups)
2 cups potatoes, scrubbed and cut in 1-inch cubes
2 cups butternut squash, peeled and cut in 1-inch cubes
1 cup carrot, thinly sliced (about 1/4-inch slice)
2 tablespoons fresh oregano or 2 tablespoons fresh thyme, snipped
salt, to taste
fresh ground black pepper, to taste
parmesan cheese, shredded (optional)
fresh oregano (optional) or fresh thyme, snipped (optional)

1
In a 4-quart Dutch oven over medium heat, heat oil.
2
Add onion, fennel and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently.
3
Stir in broth.
4
Bring to a boil, then reduce heat.
5
Simmer, covered, for 5 minutes.
6
Stir in potatoes, butternut squash and carrots.
7
Return to a boil, then reduce heat.
8
Simmer about 20 minutes or until vegetables are tender.
9
Stir in the 2 tablespoons of fresh oregano or fresh thyme.
10
Season with salt and pepper to taste.
11
Pour into soup bowls.
12
If desired, sprinkle with shredded Parmesan cheese and addition fresh herb.

1276

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup onion, chopped (1 large), ½ cup fresh fennel, chopped (white part only, tough core removed), 3 garlic cloves, minced, and more.

Yes, Winter Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable Soup

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