Basic Winter Vegetable Soup Recipe

This soup is a true vegetable lover’s feast: a little bit of everything from the produce aisle, plus fresh ginger, turmeric, and other spices for even more flavor.

The cabbage and the tomatoes get to simmer for long enough to release all of their flavors, and the kale comes in just at the end, so it doesn’t get wilted and limp.

Nutritionally, this soup would be a great choice for an anti-inflammatory eating plan because it’s so full of brassica vegetables (kale, cabbage, and broccoli). Brassicas are rich in all kinds of important nutrients and antioxidants for reducing inflammation.

This soup is vegan as written and almost AIP-friendly (just take out the tomatoes). On the other hand, it’s not a recipe to try on a low-FODMAP diet; all the brassicas do contain a lot of FODMAP fibers.

For a full meal, add some pre-cooked chicken or other protein to the soup when you add the kale. Or serve the soup as a side for a nice brisket or maybe a pork roast; the winter vegetables play very nicely with all things hearty and savory.

Basic Vegetable Soup Recipe

SERVES: 4 PREP: 25 min COOK: 25 min

Ingredients

• 2 cups kale, chopped and with the stems removed
• 2 cups red cabbage, chopped
• 1 red onion, diced
• 3 celery stalks, diced
• 4 carrots, diced
• 1 head of broccoli, cut into florets
• 1 cup grape tomatoes, halved
• 1 tbsp. fresh ginger, minced
• 2 garlic cloves, minced
• 1 tsp. ground turmeric
• ¼ tsp. ground cinnamon
• 6 cups vegetable stock
• Sea salt and freshly ground black pepper

Preparation

1. Add the onion, ginger, and garlic to a saucepan over medium heat.
2. Sauté 2 to 3 minutes, stirring until fragrant.
3. Add the celery, carrots, and tomatoes. Stir everything to mix, and cook for 3 to 5 minutes.
4. Stir in the turmeric, cinnamon, and salt and pepper to taste.
5. Add in broccoli, red cabbage, and vegetable broth, and bring to a boil.
6. Reduce heat and simmer for 12 to 15 minutes.
7. Add in kale for 2 to 3 minutes before serving.

📖 Recipe

Basic Vegetable Soup Recipe

A classic soup with vegetables and warming spices; try it with your favorite chuck roast or brisket.

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 people

Calories 127 kcal

Ingredients

  

1x2x3x

• 2 cups kale chopped and with the stems removed
• 2 cups red cabbage chopped
• 1 red onion diced
• 3 celery stalks diced
• 4 carrots diced
• 1 head of broccoli cut into florets
• 1 cup grape tomatoes halved
• 1 tbsp. fresh ginger minced
• 2 garlic cloves minced
• 1 tsp. ground turmeric
• ¼ tsp. ground cinnamon
• 6 cups vegetable stock
• Sea salt and freshly ground black pepper

Instructions

 

• Add the onion, ginger, and garlic to a saucepan over medium heat.
  1 red onion, 2 garlic cloves, 1 tbsp. fresh ginger
• Sauté 2 to 3 minutes, stirring until fragrant.
• Add the celery, carrots, and tomatoes. Stir everything to mix, and cook for 3 to 5 minutes.
  3 celery stalks, 4 carrots, 1 cup grape tomatoes
• Stir in the turmeric, cinnamon, and salt and pepper to taste.
  1 tsp. ground turmeric, ¼ tsp. ground cinnamon, Sea salt and freshly ground black pepper
• Add in broccoli, red cabbage, and vegetable broth, and bring to a boil.
  2 cups red cabbage, 1 head of broccoli, 6 cups vegetable stock
• Reduce heat and simmer for 12 to 15 minutes.
• Add in kale for 2 to 3 minutes before serving.
  2 cups kale

Nutrition

Calories: 127kcalCarbohydrates: 26gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 1504mgPotassium: 919mgFiber: 8gSugar: 10gVitamin A: 7245IUVitamin C: 201mgCalcium: 200mgIron: 3mg

Keyword soup, vegetable

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