Winter Vegetable Soup


Can a dish be both comforting and vibrant? Can it be full of nutrients and packed with goodness for your body? Can it take under an hour to prepare? If you are looking for a dish like that, then look no further. I present to you a delicious bowl of Winter Vegetable Soup. I was in comfort heaven as I sat down on my couch, wrapped myself up in a blanket and enjoyed a bowl of this goodness all while it was 23 degrees outside. Even Mr. Skeptical, aka Hubby, asked to have some packed for lunch for the next day.

It might seem difficult to fill a plate with colorful fruits and vegetables this time of the year. However, there are so many varieties available at the supermarket or better yet a local farmers market – winter squash, kale, sweet potatoes, beets, radishes, cranberries. I can go on and on. Encourage yourself to pick up a new fruit or vegetable every week and learn how to incorporate it into your recipes. You might be surprised what you discover.


One sure way to get lots of vegetables into your diet is by making a pot of this satisfying soup. Can’t wait for you to try it.


Step 1: Allow the wonderful aroma of sautéing vegetable to fill your kitchen.


Step 2: Add lots of flavor.


Step 3: Add vibrant greens


Step 4: Simmer low and slow – about 30 minutes.

End Result. :)


Just remember good, clean food doesn’t have to be boring.

I have entered this soup into Shine Supper Club January contest for a healthy vibrant winter fare. Your vote would be appreciated.:)

Winter Vegetable Soup


Prep time: 

Cook time: 

Total time: 

Serves: 6-8

Serving size: 1 cup

  • 1 tbsp good quality lite olive oil
  • 1 medium red onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 medium zucchini, cut in half and sliced into ¼ slices
  • 1 tsp fresh thyme, roughly chopped
  • 2 garlic cloves, finely minced
  • 4 cups of water
  • ½ cup quinoa
  • 1 15 oz can organic diced tomatoes (i used no salt)
  • 1 chicken bouillon (or vegetable for a vegetarian version)
  • 1 15 oz can black beans, drained and rinsed well
  • 1 bay leaf
  • ¼ tsp curry powder
  • pinch saffron
  • 2 cups spinach, roughly chopped
  • salt and pepper to taste
  1. Heat olive oil in a Dutch Oven or a Heavy Soup Pot.
  2. Add onion, carrot, zucchini, garlic and thyme. Saute about 5 minutes until the vegetables begin to soften.
  3. Add the next 8 ingredients and simmer another 10-15 minutes.
  4. Add spinach and simmer on low for 25-30 minutes.
  5. Season with salt and pepper and enjoy.
3 WW Points+ per serving




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