Winter Vegetable Soup

Winter is here, and the fresh vegetables are few and far between.  But some hearty root veggies store well and make delicious soup, even in the cold of January.  This week, I made a sweet soup with some of my favorite winter vegetables.

The Ingredients:

  • 1 Apple
  • 1 Onion
  • 1 Sweet Potato
  • 1 Turnip
  • 1/2 medium or 1 small butternut squash
  • 2 carrots
  • 3 Tbsp olive oil
  • 5 cups water or vegetable stock
  • 2 Tbsp fresh chopped ginger
  • 1/4 cup maple syrup
  • Cayenne pepper to taste

First, peel & chop all of the vegetables, size isn’t really all that important since you’ll be pureeing this soup at the end anyway, but the smaller the pieces, the faster they’ll cook.

Next, heat the olive oil over medium heat, and saute the onions until they get translucent

After a few minutes, Add the rest of the vegetables (and the apple) to the pot, and stir.  Add the ginger and if you use salt, you could add a pinch of salt here, too.

Saute the vegetables for 5 minutes or so, stirring around the pot.  Add the 5 cups of water/broth, and bring to a boil.  Then reduce the heat to medium-low, and simmer for 30 minutes or so, until the vegetables are fork tender (depending how large or small you chopped everything, it could take more or less time).  The soup will look something like this after its been cooking for a while, and your kitchen will smell insanely good.

After the vegetables are cooked, take the soup off the heat and let it cool just a little bit before you puree it.  I’m going to once again extoll the virtues of my immersion blender, and say that if you DON’T have one, you’ll have to let the soup cool down more so that you don’t explode your stand blender, and puree in batches.  But, if you have a stick blender, go ahead and vroom vroom!

Yes yes, finally, a half dozen pictures later, you’ve got an almost delicious soup.  Stir in that 1/4 cup of maple syrup for some extra sweetness (or don’t, if you aren’t into that kinda thing), and add cayenne pepper to your taste.  I ate this soup with some sunflower seeds for crunch, but it would also be delicious with a nice whole wheat crouton kind of thing.

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1 Response to “Winter Vegetable Soup”


  1. 1 kyle January 21, 2010 at 4:56 pm

    jeeeeze capri this looks so good. i miss coming over for dinner!


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