Winter brings with it a variety of nutritious vegetables along with the chill. From spinach, dill, carrots and beetroot to cauliflower, cabbage and peas, there are many vegetables you can enjoy during these colder months. They can be used to make hot dishes, soups taste best when directly on the flame. If you want to warm up in cold weather, check out some recipes for winter vegetable soups.

Winter vegetable soup recipes to keep you warm

1. Spinach and Potato Soup

What’s needed

• Olive oil 2 tbsp
• 1 onion (chopped)
• 2 garlic cloves (chopped)
• 4 potatoes (peeled and sliced)
• 4 cups of vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 6 cups fresh spinach (chopped)
• 1 cup milk (optional)

method

• Heat the olive oil in a large pot over medium heat, add the chopped onions and garlic and fry until soft.
• Place the diced potatoes in the pot and stir.
• Pour in the vegetable broth, add the dried thyme, and season with salt and pepper to taste.
• Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender.
• Add chopped spinach to the pot and stir.
• If you prefer a creamier soup, you can add a cup of milk at this stage, suggests clinical nutritionist Abhilasha V.
• Stir well and let it simmer for a few more minutes, then taste the soup and adjust the seasoning if necessary.

2. Roasted Tomato and Bell Pepper Soup

What’s needed

• 6 large tomatoes
• 2 red bell peppers
• 1 onion
• 3 cloves of garlic
• Olive oil 2 tbsp
• 4 cups of vegetable broth
• 1 teaspoon of dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil (chopped)

method

• Preheat your oven to 400 degrees Fahrenheit, then place the tomatoes, red bell peppers, onions, and peeled garlic on a baking sheet.
• Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
• Roast the vegetables in the preheated oven for about 25 to 30 minutes or until they are tender and slightly charred.
• Take out the roasted vegetables from the oven and let them cool slightly.
• Place these vegetables in a blender and add the vegetable juice, basil and oregano.
• Blend the mixture until smooth, then pour it into a large pot and heat over medium heat.
• Adjust seasoning with salt and pepper to taste.
• Once the soup is heated through, ladle into bowls and garnish each serving with chopped fresh basil.

3. Carrot and ginger soup

What’s needed

• 1 tablespoon of olive oil
• 1 onion
• 450 grams carrots (peeled and sliced)
• 1 tablespoon fresh ginger (grated)
• 3 cups of vegetable broth
• Ground Cumin 1 tsp
• Salt and pepper to taste
• 1 cup coconut milk

method

• Take a large pot, heat olive oil on medium heat and add chopped onions.
• Add carrot slices and grated ginger to the pot. Stir and cook for a few minutes until the carrots start to soften.
• After pouring in the broth, add the ground cumin. Season with salt and pepper to taste. Start boiling, after some time reduce the heat and let it cook until the carrots are soft.
• Once the carrots are soft, use a blender to puree the soup.
• If you prefer a creamier soup, add coconut milk to the pot and stir well. Let the soup simmer for a few more minutes.

4. Creamy cauliflower soup

What’s needed

• 1 head of cauliflower
• 1 onion
• 2 cloves of garlic
• Olive oil 2 tbsp
• 4 cups of vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup milk or heavy cream

method

• Heat olive oil in a pot to which you add chopped onions and garlic and fry until soft.
• Add cauliflower florets to the pot and stir well.
• Pour in the vegetable broth, add the dried thyme, and season with salt and pepper to taste.
• Bring the mixture to a boil then reduce the heat and let it simmer until the cauliflower is tender.
• Use a blender to puree the soup until smooth and once it’s done, stir in the milk or heavy cream and simmer for a few more minutes.

5. Beetroot and Lentil Soup

What’s needed

• 1 cup red lentils
• Olive oil 2 tbsp
• 1 onion
• 2 garlic cloves (chopped)
• 3 medium-sized beetroots (peeled and sliced)
• 2 carrots (peeled and sliced)
• 1 celery stalk (chopped)
• Ground Cumin 1 tsp
• Ground coriander 1 tsp
• 6 cups of vegetable broth
• Salt and pepper to taste

method

• Add chopped onions and garlic to a heated pot and saute until soft.
• Add the sliced ​​beetroots, carrots and celery to the pot. Cook for a few minutes and wait for the vegetables to soften.
• Add ground cumin and ground coriander to the pot, stirring to coat the vegetables.
• Pour in the vegetable broth and add the washed red lentils. Bring the mixture to a boil, reduce the heat and let it simmer for a few minutes.
• Use a blender to puree the soup until smooth and season with salt and pepper to taste.

What are the health benefits of winter vegetables?

Abhilasha says winter vegetables offer a variety of health benefits due to their nutrients. Here are the health benefits of winter vegetables:

1. Rich in iron, vitamin K and antioxidants, spinach supports bone health, clotting and overall immune function.
2. Rich in vitamin C, potassium and fiber, potatoes keep the immune system strong Strong, and good for heart health and digestion, says expert.
3. Winter vegetables are packed with antioxidants like lycopene, which tomatoes support for heart health.
4. Rich in beta-carotene, vitamin A, and antioxidants, carrots promote good vision, immune function, and skin health.
5. Winter vegetables are plentiful FiberPacked with vitamin C, and antioxidants, cauliflower is good for digestive health and provides immune support.
6. Rich in folate, manganese and antioxidants, beetroot supports pressure control.

Adding a variety of winter vegetables to your diet through these soups contributes to a balanced and nutrient-dense meal, promoting overall health and well-being.