Winter Vegetable Soup Recipe

Vegetable Soup Recipe

In winter, there’s nothing better than sitting down with a blanket and a big bowl of warm soup. I’m personally a big fan of chicken-based soups: chicken noodle, chicken and rice, chicken and vegetables… the list goes on. I try to eat meatless for dinner 1-2 times a week, and the perfect opportunity for this is with soup. The photo might not look that appetizing, but trust me- it was. Below is a recipe I tested out for a winter vegetable soup- adapted from Making Lemonade.

chopped veggies

chopping garlic



  • 1 can of diced tomatoes (undrained)
  • 6 cups of chicken broth
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons of olive oil
  • 4 stalks of celery
  • 2 large carrots, chopped
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 parsnip, chopped
  • 2 stalks of celery, chopped
  • 3 cups of chopped kale
  • a handful of fresh or dried herbs, like rosemary, thyme & sage
  • salt and pepper
  • half a fresh lemon


  • Chop the garlic and vegetables.
  • In a large pan or wok, heat a tablespoon of olive oil over medium heat. Add onions and saute until they are almost translucent.
  • Add garlic and saute an additional minute.
  • Add the rest of the vegetables (minus the kale) and saute for a few minutes.
  • Add in the kale and saute for another minute or two. Add salt and pepper.
  • Add the chicken broth and can of diced tomatoes to your crockpot.
  • Add in the sauteed veggies and cook on high for 7-9 hours on low or 4-6 hours on high.
  • Prior to serving, squeeze half a lemon for added flavor.


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