Best Winter Vegetable Soup
I make this winter vegetable soup recipe nearly weekly.Everyone who’s tasted it is amazed that I basically only use water and vegetables to make it.I’m even surprised at how all the ingredients come together so beautifully and easily.
It’s amazing! Let this healthy, vegetarian and vegan, nourishing vegetable soup warm you up through the rest of winter. What Makes This Soup Tasty? This soup uses pantry ingredients and winter vegetables—onions, carrots, cabbage, mushrooms, and pumpkin/squash.These are vegetables that store well and can be found all winter long. Well, all year round, as is the case with many vegetables these days.But back when people ate seasonally, these vegetables would add freshness and nutrition to daily meals when other fresh produce was harder to find. There are several factors that make this soup so tasty: Tomato paste is a must-have.
Don’t make this soup if you don’t have it.It adds so much umami and character to the soup.Tomatoes contain glutamate, an amino acid that gives foods its umami flavor.
Tomato paste offers concentrated tomato flavor—I use half a six-ounce can in this recipe. Mushrooms add even more umami and an earthy “meatiness.” I use button or cremini mushrooms in this soup, which are widely available.Carrots add a lot of sweetness to the soup, which enhances the flavors of the other vegetables.Roasted kabocha or butternut squash adds depth and additional sweetness.
Roasting
Foody Chum
Publisher: The Woks of Life