Warm up your winter days with a bowl of our "Healthy Winter Vegetable Soup with Roasted Garlic Nuts"—a delightful blend of flavors that promises to comfort your soul while nourishing your body! This vibrant soup, brimming with seasonal veggies and topped with crunchy roasted nuts, is not only a feast for the eyes but also a powerhouse of nutrients. Perfect for chilly evenings, this recipe is easy to make and will leave your kitchen smelling divine. Ready to elevate your winter cooking game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Healthy
Serves: 6 servings
Ingredients
- 2 cups mixed winter vegetables (carrots, parsnips, etc.)
- 1 onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup roasted nuts (almonds, walnuts)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for roasting vegetables and nuts.
- Wash and peel the winter vegetables. Cut carrots, parsnips, and any other winter vegetables into uniform 1-inch cubes to ensure even roasting.
- Toss the chopped vegetables with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Separate whole garlic cloves, leaving their skin on. Place the garlic cloves on the same baking sheet with the vegetables.
- Roast the vegetables and garlic in the preheated oven for 25-30 minutes, stirring once halfway through, until they are golden brown and tender.
- While vegetables are roasting, spread the nuts on a separate section of the baking sheet. Roast for 8-10 minutes until they are fragrant and lightly toasted. Set aside.
- In a large soup pot, sauté the diced onion in a little olive oil until translucent and soft, about 5 minutes.
- Remove roasted garlic from its skin by squeezing the cloves. Add roasted garlic and vegetables to the pot with the onions.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cook for 10-15 minutes to allow flavors to meld together.
- Use an immersion blender to partially blend the soup, leaving some vegetable chunks for texture. Alternatively, carefully transfer to a blender and pulse.
- Season with additional salt and pepper to taste. If the soup is too thick, add more vegetable broth.
- Chop the roasted nuts and sprinkle on top of each serving for added crunch and flavor.
- Serve hot, garnished with fresh herbs like parsley or thyme if desired.
Tips
- Prep Ahead: To save time, wash and chop your vegetables the night before. Store them in an airtight container in the fridge to keep them fresh.
- Uniform Cuts: Ensure all your vegetables are cut into uniform 1-inch cubes. This will help them roast evenly and cook at the same rate.
- Roast the Nuts Separately: For the best flavor and texture, roast the nuts on a separate section of the baking sheet. This prevents them from getting soggy from the vegetable moisture.
- Adjust the Consistency: If you prefer a creamier soup, blend it more thoroughly. If you like it chunky, pulse it just a few times to retain some texture.
- Season to Taste: Don’t be shy with the salt and pepper! Taste your soup before serving and adjust the seasoning as needed to enhance the flavors.
- Garnish for Flair: Elevate your soup presentation by garnishing each bowl with fresh herbs like parsley or thyme. A drizzle of olive oil can also add a lovely finish.
- Storage Tips: This soup keeps well in the fridge for up to a week, making it a great option for meal prep. Just reheat gently on the stove before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 10g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
