Vegetarian Winter Soup
4 servings
25 minutes
Vegetarian winter soup is a warm and aromatic dish, perfect for cold months. Its roots trace back to European cuisine, where hearty and nutritious soups are traditionally valued. The delicate combination of turnips, carrots, and thyme creates a rich, warming flavor, while the addition of vegetable broth and milk gives the soup a soft and creamy texture. Red beans add richness and protein, making the dish wholesome and nourishing. This soup is great for vegetarians and those looking for a light yet filling winter meal. It’s best served immediately to enjoy the harmony of flavors and warming effect. It pairs perfectly with rye bread or crispy toasts.
1
Peel the turnip, carrot, and garlic. Cut the turnip and carrot into equal cubes. Remove the leaves from fresh thyme sprigs and chop them with a sharp knife.
- Garlic: 2 cloves
- Turnip: 1 piece
- Carrot: 4 pieces
- Thyme: 3 pieces
2
In a large saucepan, heat olive oil, add minced garlic and sauté until soft. Add thyme, carrot, and turnip, sauté everything together, then pour in the broth and milk. Bring to a boil and simmer on low heat for 15 minutes.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Thyme: 3 pieces
- Carrot: 4 pieces
- Turnip: 1 piece
- Vegetable broth: 850 ml
- Skimmed milk: 500 ml
3
Meanwhile, drain the beans and let them sit in a colander for a few minutes to allow the liquid to drain.
- Canned red kidney beans: 800 g
4
Pour a third of the soup into a blender and blend. Return to the pot and add the beans. Let it simmer for a couple of minutes (not longer — otherwise the beans will overcook). Serve immediately.
- Canned red kidney beans: 800 g
