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Winter Vegetable Soup


1 tablespoons olive oil
1/2 medium onion, cut into 1/2-inch dice
1 carrot, chopped
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
3/4 pound winter squash, peeled, seeded, and cut into 1-inch chunks
1/2 bunch kale, ribs cut away and discarded, leaves torn
4 cups vegetable broth
1 cup turnips, rinsed
1 sprigs thyme


  1. In a large heavy pot, melt oil over medium.
  2. Cook onion, carrots, thyme and garlic until fragrant, 3 minutes; season with salt and pepper.
  3. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper.
  4. Add broth and turnips. Bring to a simmer and cook until squash, turnips and kale are tender, about 20 minutes.
  5. Season soup with salt and pepper.

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