winter vegetable soup recipes​

As the winter chill sets in, there’s nothing quite as comforting as a steaming bowl of vegetable soup.

Packed with nutrients, flavor, and warmth, winter vegetable soups are the ultimate cozy meal for cold days. Whether you’re looking for something hearty and filling or light and nourishing, the options are endless.

With a wide variety of seasonal vegetables like root vegetables, hearty greens, and winter squash, you can create a soup for every taste.

These 30+ winter vegetable soup recipes are perfect for warming up, boosting your immune system, and enjoying the abundance of fresh produce available during the colder months.

From creamy to brothy, spicy to savory, there’s a soup for everyone to savor this winter.

30+ Cozy Winter Vegetable Soup Recipes to Warm Your Soul

Winter vegetable soups are a comforting, versatile, and nutritious option for your cold-weather meals.

With ingredients like sweet potatoes, carrots, kale, parsnips, and more, you can easily create hearty, satisfying dishes that offer both warmth and health benefits.

Whether you’re cooking for a family dinner, meal prepping for the week, or simply seeking a cozy meal for yourself, these 30+ recipes provide endless possibilities.

Each soup offers a unique blend of flavors and textures that will keep you coming back for more all winter long.

So, grab your pot, start chopping, and enjoy the rich flavors of winter vegetables in every bowl!

Hearty Winter Root Vegetable Soup

This Hearty Winter Root Vegetable Soup is the ultimate comfort food for chilly days. Packed with seasonal root vegetables like carrots, parsnips, and potatoes, this soup is not only nourishing but also bursting with earthy flavors. The addition of fresh herbs and a touch of cream elevates the dish to a luxurious yet simple winter staple. Perfect for a cozy dinner or meal prep for the week!

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and diced
• 3 Yukon Gold potatoes, diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
2. Add the carrots, parsnips, sweet potato, and Yukon Gold potatoes. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add thyme and rosemary. Bring to a boil, then reduce the heat to simmer for 25-30 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
5. Stir in the heavy cream, if using, and adjust the seasoning with salt and pepper.
6. Serve warm, garnished with fresh parsley or croutons.

This Hearty Winter Root Vegetable Soup is a wholesome bowl of goodness that warms the body and soul. Its blend of hearty textures and rich flavors makes it a winter favorite. Pair it with crusty bread for a satisfying meal, and watch it become a regular feature in your winter menu!

Creamy Cauliflower and Leek Soup

Silky and indulgent, this Creamy Cauliflower and Leek Soup is the perfect blend of light and luxurious. The natural creaminess of cauliflower, paired with the mild sweetness of leeks, creates a comforting soup ideal for the colder months. With minimal ingredients and maximum flavor, this soup is a surefire hit for family dinners or elegant starters.

Ingredients:

• 2 tbsp butter
• 2 leeks, white and light green parts only, thinly sliced
• 1 head of cauliflower, chopped into florets
• 3 cups chicken or vegetable broth
• 1/2 cup milk or heavy cream
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes.
2. Add the cauliflower florets and stir to combine with the leeks.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender or a standard blender to puree the soup until smooth.
5. Stir in the milk or cream and season with nutmeg, salt, and pepper.
6. Serve hot, garnished with chopped chives for a pop of color and flavor.

This Creamy Cauliflower and Leek Soup is a celebration of winter’s finest ingredients. Its smooth texture and gentle flavors make it both soothing and sophisticated. Whether you’re looking to impress guests or indulge in a cozy meal, this soup is a winner every time.

Spiced Lentil and Kale Soup

Rich in nutrients and bold flavors, Spiced Lentil and Kale Soup is a powerhouse of health and taste. Lentils provide a hearty base, while kale adds a vibrant, nutritious touch. A blend of warm spices like cumin and paprika infuses the soup with an irresistible aroma, making it perfect for combating the winter chill.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 cups chopped kale
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.
2. Add the lentils, vegetable broth, cumin, paprika, turmeric, and cayenne (if using). Stir well and bring to a boil.
3. Reduce the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5 minutes until wilted.
5. Add the lemon juice and season with salt and pepper.
6. Serve hot, with a sprinkle of red chili flakes or a drizzle of olive oil for added flavor.

Spiced Lentil and Kale Soup is your go-to for a nourishing, flavorful meal during winter. It’s a satisfying blend of comfort and health, with bold spices that awaken the senses. Pair it with warm naan or flatbread for a truly heartwarming dining experience.

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup offers a harmonious blend of sweet and savory flavors, perfect for the winter season. The natural sweetness of butternut squash and apples is complemented by warm spices like cinnamon and nutmeg, creating a comforting and velvety soup that’s as festive as it is delicious. Ideal for a holiday starter or a cozy meal by the fire!

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled, seeded, and cubed
• 2 apples, peeled and chopped (e.g., Granny Smith or Honeycrisp)
• 4 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent.
2. Add the cubed butternut squash and apples, stirring to combine. Cook for 5 minutes.
3. Pour in the vegetable broth, then add the cinnamon and nutmeg. Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes, or until the squash is tender.
4. Blend the soup with an immersion blender or in a standard blender until smooth.
5. Stir in the coconut milk or heavy cream, and adjust the seasoning with salt and pepper.
6. Serve warm, garnished with pumpkin seeds or a drizzle of cream for added texture and flavor.

This Butternut Squash and Apple Soup is a celebration of winter’s bounty, offering a delightful balance of sweet and savory notes. Its creamy texture and aromatic spices make it a comforting dish to enjoy during the colder months. Pair it with warm bread or a crisp salad for a complete meal.

Rustic Cabbage and White Bean Soup

Rustic and hearty, this Cabbage and White Bean Soup is the ultimate winter comfort food. Packed with fiber-rich cabbage, creamy white beans, and a touch of smoked paprika, this soup is both nourishing and satisfying. Perfect for a casual family dinner or for meal prepping healthy lunches, it’s a simple yet delicious way to warm up on a frosty day.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 3 garlic cloves, minced
• 1 small head of green cabbage, thinly sliced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, and garlic until softened.
2. Add the sliced cabbage and cook for 5 minutes, stirring occasionally.
3. Stir in the white beans, vegetable broth, smoked paprika, and thyme. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes, until the cabbage is tender and flavors are well combined.
5. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This Rustic Cabbage and White Bean Soup is a warm hug in a bowl, packed with nutrients and bold, smoky flavors. It’s a wonderful way to enjoy simple ingredients in a comforting, filling meal. Serve it with a slice of crusty bread for an unforgettable winter feast.

Spicy Sweet Potato and Chickpea Soup

Warm up your winter evenings with this Spicy Sweet Potato and Chickpea Soup. The natural sweetness of sweet potatoes pairs perfectly with the earthy chickpeas and a blend of warming spices like cumin and chili powder. This vegan and gluten-free soup is both nutritious and full of bold, satisfying flavors.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened and fragrant.
2. Add the diced sweet potatoes and cook for 5 minutes.
3. Stir in the chickpeas, vegetable broth, cumin, chili powder, and smoked paprika. Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Blend half of the soup for a creamy texture, leaving the rest chunky, or blend it all for a smoother consistency.
6. Stir in the lime juice, season with salt and pepper, and serve hot, garnished with fresh cilantro.

This Spicy Sweet Potato and Chickpea Soup is a delightful combination of warmth, spice, and sweetness, perfect for chilly winter nights. Its vibrant flavors and wholesome ingredients make it a go-to dish for cozy dinners. Enjoy it with a dollop of yogurt or a sprinkle of chili flakes for an extra kick!

Winter Squash and Spinach Soup

This Winter Squash and Spinach Soup is a nutrient-packed dish that combines the natural sweetness of squash with the earthy depth of spinach. The creamy texture and savory flavors, enhanced by garlic and sage, make it the perfect warming bowl of comfort for the winter months. This soup is rich in vitamins and minerals, making it both a healthy and satisfying choice for a light lunch or a hearty dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups vegetable broth
• 1/2 tsp ground sage
• 1/2 tsp ground cinnamon
• 4 cups fresh spinach
• 1/2 cup coconut milk or heavy cream
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened and fragrant.
2. Add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, add the sage and cinnamon, and bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the squash is tender.
4. Using an immersion blender, puree the soup until smooth.
5. Stir in the spinach and cook for 2-3 minutes until wilted. Add coconut milk or cream for a creamy texture and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with a sprinkle of ground sage or a drizzle of cream.

This Winter Squash and Spinach Soup is a creamy, comforting dish that’s both indulgent and nourishing. It’s an easy way to enjoy the season’s best produce while keeping your body warm and energized. Pair it with whole-grain toast or a fresh salad for a balanced, satisfying meal.

Roasted Tomato and Carrot Soup

The sweet, roasted flavor of tomatoes and carrots combines beautifully in this Roasted Tomato and Carrot Soup. Roasting the vegetables beforehand caramelizes their sugars, intensifying the flavors and adding a rich depth to the soup. This dish is easy to prepare and perfect for a warming lunch or light dinner.

Ingredients:

• 4 cups cherry tomatoes, halved
• 3 carrots, peeled and chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved tomatoes and chopped carrots with 1 tbsp of olive oil and a pinch of salt. Roast in the oven for 25-30 minutes, or until softened and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted tomatoes and carrots to the pot, along with the vegetable broth, thyme, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Puree the soup using an immersion blender or by carefully transferring to a standard blender.
5. Season with salt and pepper, and serve hot, garnished with fresh basil for a burst of color and flavor.

This Roasted Tomato and Carrot Soup is a perfect example of how simple ingredients can combine to create something extraordinary. The roasting process intensifies the natural flavors, making it an irresistible and hearty dish. Serve it with a grilled cheese sandwich for a nostalgic and comforting meal.

Mushroom and Barley Soup

Mushroom and Barley Soup is a rich and satisfying winter dish, filled with hearty mushrooms and nutty barley. This soup is perfect for those looking for a filling yet healthy meal, with the earthy mushrooms complementing the chewy barley. The addition of herbs and a touch of soy sauce brings umami to the forefront, making this soup a comforting and savory option for the colder months.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1/2 cup pearl barley
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp soy sauce (optional for added depth)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the mushrooms and cook for an additional 5-7 minutes, until they release their moisture and begin to brown.
3. Stir in the barley, vegetable broth, and thyme. Bring the soup to a boil.
4. Reduce the heat and simmer for 30-40 minutes, until the barley is tender and the soup has thickened.
5. Stir in soy sauce, season with salt and pepper, and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley for added freshness and color.

Mushroom and Barley Soup is the perfect blend of heartiness and comfort. The chewy barley and tender mushrooms create a filling and nutritious meal, while the savory broth ties everything together. This soup is an excellent choice for meal prep, as it’s even better the next day! Serve it with crusty bread for an extra satisfying experience.

Leek and Potato Soup

Leek and Potato Soup is a classic, simple, and hearty winter dish that combines the delicate flavor of leeks with the creamy texture of potatoes. This comforting soup is perfect for cold weather, providing warmth and satisfaction with every spoonful. It’s easy to make, with minimal ingredients, yet offers a rich, velvety texture that makes it a favorite for cozy dinners or a light lunch.

Ingredients:

• 2 tbsp olive oil
• 2 large leeks, cleaned and sliced
• 2 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened, stirring occasionally.
2. Add the diced potatoes and cook for another 5 minutes.
3. Pour in the vegetable broth and add the thyme. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
4. Use an immersion blender to puree the soup to your desired consistency (smooth or slightly chunky).
5. Stir in heavy cream if using, and season with salt and pepper.
6. Serve hot, garnished with fresh chives for a burst of flavor and color.

Leek and Potato Soup is the epitome of comfort food. Its creamy texture, mild yet savory flavor, and easy preparation make it a go-to recipe for chilly days. It can be enjoyed on its own or paired with a fresh salad or crusty bread for a complete meal.

Carrot, Ginger, and Coconut Soup

This Carrot, Ginger, and Coconut Soup combines the natural sweetness of carrots with the aromatic spice of ginger and the creamy richness of coconut milk. The result is a silky smooth soup with layers of warmth and subtle heat. Perfect for those looking for a light yet satisfying winter dish, this soup is also vegan and gluten-free, making it an ideal option for various dietary preferences.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 5 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 tsp ground turmeric (optional for added color and flavor)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5 minutes until softened and fragrant.
2. Add the chopped carrots and cook for another 5 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the carrots are tender.
4. Add the coconut milk and turmeric, and stir to combine. Let it simmer for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This Carrot, Ginger, and Coconut Soup is a vibrant and nourishing winter dish. The sweet carrots and spicy ginger are beautifully balanced by the creamy coconut milk, creating a rich, velvety texture. This soup is perfect for those seeking a vegan and gluten-free option without compromising on flavor or comfort.

Kale and White Bean Soup

Kale and White Bean Soup is a hearty and healthy winter soup that combines the earthy flavor of kale with the creaminess of white beans. Packed with fiber, protein, and a blend of aromatic herbs, this soup is as nutritious as it is satisfying. It’s the perfect dish for a cold day, offering warmth, nourishment, and comfort in every bowl.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cans (15 oz) white beans, drained and rinsed
• 2 cups chopped kale, stems removed
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and carrots, cooking until softened, about 5-7 minutes.
2. Add the garlic and cook for another 2 minutes until fragrant.
3. Pour in the vegetable broth, white beans, and oregano. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the chopped kale and red pepper flakes (if using) and cook for an additional 5 minutes, until the kale is tender.
5. Season with salt and pepper, and add a squeeze of fresh lemon juice for brightness, if desired.
6. Serve hot, with a drizzle of olive oil or a sprinkle of grated Parmesan cheese for extra flavor.

This Kale and White Bean Soup is the ultimate winter comfort food. It’s a nutrient-dense meal that offers a perfect balance of hearty beans, earthy greens, and savory broth. The addition of lemon juice brightens the flavors, making it both satisfying and refreshing. Perfect for meal prepping, this soup is delicious and filling, making it a great choice for busy winter days.

Spicy Sweet Potato and Red Lentil Soup

This Spicy Sweet Potato and Red Lentil Soup is a vibrant, flavorful dish that brings warmth and comfort to the table. The sweet potatoes provide a natural sweetness, while the red lentils offer a hearty texture. The addition of spices like cumin, turmeric, and chili flakes adds a warming kick, making this soup perfect for the colder months. It’s a healthy, filling, and vegetarian option, loaded with nutrients and perfect for meal prep.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin, turmeric, coriander, and chili flakes. Cook for 1-2 minutes until fragrant.
4. Add the red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
5. Season with salt and pepper to taste.
6. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
7. Serve hot, garnished with fresh cilantro.

This Spicy Sweet Potato and Red Lentil Soup is a flavorful, nutritious, and satisfying meal that’s perfect for a cozy winter dinner. The combination of sweet potatoes and lentils makes it filling and rich in protein and fiber. The spices give it a comforting warmth, making it a great dish to enjoy on a cold evening.

Roasted Parsnip and Apple Soup

Roasted Parsnip and Apple Soup is a unique, slightly sweet winter soup that combines the nutty flavor of roasted parsnips with the tartness of apples. The roasted vegetables and apples create a rich depth of flavor, while the addition of herbs like thyme and a touch of cream adds a smooth finish. This soup is an elegant option for entertaining or a comforting meal for one, perfect for showcasing the seasonal produce of winter.

Ingredients:

• 2 tbsp olive oil
• 4 large parsnips, peeled and chopped
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped parsnips and apples with 1 tbsp olive oil and a pinch of salt. Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add the roasted parsnips and apples to the pot, along with the vegetable broth, thyme, and nutmeg. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender.
5. Stir in the cream or coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

Roasted Parsnip and Apple Soup is a unique and comforting dish that’s both light and rich at the same time. The sweetness of the apples combined with the earthiness of the parsnips creates a beautifully balanced flavor, while the smooth texture makes it a luxurious winter soup. This dish is a perfect way to enjoy the bounty of seasonal root vegetables and fruits.

Chard and White Bean Soup

Chard and White Bean Soup is a hearty, vegetable-packed dish that combines the rich flavor of Swiss chard with creamy white beans. The beans add a wonderful texture, making this soup filling and satisfying without being overly heavy. Infused with garlic, onions, and herbs, it’s the perfect warm-up meal for chilly winter days. It’s also a great source of vitamins and fiber, making it both nourishing and delicious.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups Swiss chard, chopped
• 2 cans (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped chard and cook for another 5 minutes until wilted.
3. Stir in the white beans, vegetable broth, rosemary, and cumin. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Season with salt and pepper, and add a squeeze of fresh lemon juice for a touch of brightness, if desired.
5. Serve hot, with a drizzle of olive oil or a sprinkle of Parmesan cheese for extra flavor.

Chard and White Bean Soup is a comforting and wholesome dish that’s perfect for any winter meal. The combination of hearty beans and nutritious chard makes it both filling and healthy. It’s a great way to incorporate more greens into your diet without sacrificing flavor, and it’s sure to keep you warm and satisfied throughout the colder months.

Note: More recipes are coming soon!