As the temperatures drop and cozy sweaters come out, there's nothing quite like a bowl of hearty winter vegetable soup to warm you up from the inside out. This recipe is packed with seasonal veggies and savory herbs, making it the perfect dish for cold weather comfort.
In this soup, olive oil is the base for sautéing, adding a rich flavor and healthy fats. The onion and garlic create a savory foundation, with the onion bringing a bit of sweetness and the garlic adding depth. The trio of root vegetables — carrots, parsnips, and potatoes — provide earthiness and heartiness, while the butternut squash offers a sweet, creamy texture. The vegetable broth ties everything together, seasoned by aromatic thyme, rosemary, and a bay leaf, enhancing the natural flavors. Finally, a touch of salt and pepper to taste, and some fresh kale for added color and nutrition.
This hearty soup pairs wonderfully with crusty bread or a warm baguette. For an extra touch, sprinkle some grated Parmesan cheese on top right before serving. A side salad with a tangy vinaigrette can also complement the earthy flavors of the soup nicely.
Start by heating the olive oil in a large pot over medium heat. Once warm, toss in the chopped onion and minced garlic. Cook them until they're soft and fragrant, which should take about 5 minutes.
Next, add the sliced carrots, parsnips, diced potatoes, and cubed butternut squash to the pot. Give them a nice stir to coat in the oil and flavors. Let them sauté for about 5 more minutes, releasing their natural sweetness.
Pour in the vegetable broth and add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to your liking. Bring everything to a boil, then reduce the heat and let it simmer gently. You'll want to let it cook for about 25 minutes, or until the vegetables are perfectly tender.
Finally, stir in the chopped kale, allowing it to cook for an additional 5 minutes until it's just wilted. Remove the bay leaf before serving, and serve the soup hot.
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