Nourishing Winter Veggie Soup (Print Version)

A flavorful mix of winter vegetables and quinoa simmered to warm and satisfy on chilly days.

# What You’ll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 medium parsnip, peeled and diced
07 - 1 small sweet potato, peeled and diced
08 - 1 cup chopped kale or Swiss chard, stems removed
09 - 1 cup chopped cabbage
10 - 1 cup diced tomatoes, canned or fresh

→ Grains & Legumes

11 - ½ cup quinoa, rinsed

→ Broth & Seasonings

12 - 6 cups low-sodium vegetable broth
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
17 - 2 tablespoons chopped fresh parsley, for garnish
18 - Juice of ½ lemon, optional

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking 2 to 3 minutes until fragrant and translucent.
02 - Add sliced carrots, celery, diced parsnip, and sweet potato. Cook for 5 to 6 minutes, stirring occasionally.
03 - Stir in chopped kale or Swiss chard, cabbage, and diced tomatoes. Cook for an additional 2 minutes.
04 - Add rinsed quinoa, vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 25 to 30 minutes until vegetables are tender and quinoa is fully cooked.
06 - Remove bay leaf. Stir in fresh parsley and optional lemon juice. Adjust seasoning as desired. Serve hot.

# Additional Tips::

01 -
  • It's a one-pot wonder that fills your home with an aroma that feels like a warm hug.
  • Packed with real vegetables and quinoa, it actually keeps you full and energized, not just satisfied for an hour.
  • You can throw it together on a busy weeknight and have dinner ready before you've finished your tea.
02 -
  • Rinsing quinoa is non-negotiable; I skipped it once and the bitterness overpowered the whole pot—never again.
  • Don't add the greens too early or they'll turn to mush; they should have a gentle chew when you eat them, not dissolve on your tongue.
  • The lemon juice at the end isn't optional if you want the broth to sing; it cuts through the richness and makes every vegetable taste more like itself.
03 -
  • Low-sodium broth lets you control the seasoning and prevents the soup from becoming too salty as it simmers—always taste before adding more.
  • If you want to meal prep, cook everything except the fresh parsley and lemon, then add those just before eating so they stay vibrant and alive.
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