This comforting Winter Vegetable Soup is the perfect antidote to chilly evenings, offering a rich balance of earthy root vegetables and fresh greens. The dish begins with rendered bacon fat, which provides a savory backbone for the sautéed leeks, onions, and celery. Diced potatoes and carrots simmer until tender, creating a hearty base, while spinach and cabbage add vibrant color and nutrients. Half the soup is pureed to a velvety smoothness, then returned to the pot for a rustic, textured finish. Finished with a touch of cream and fresh herbs like tarragon and thyme, this soup is both elegant and homestyle. ItâÂÂs ideal for a cozy family dinner or as a make-ahead meal that tastes even better the next day.
Winter Vegetable Soup
Description
This comforting Winter Vegetable Soup is the perfect antidote to chilly evenings, offering a rich balance of earthy root vegetables and fresh greens. The dish begins with rendered bacon fat, which provides a savory backbone for the saut&# 195;©ed leeks, onions, and celery. Diced potatoes and carrots simmer until tender, creating a hearty base, while spinach and cabbage add vibrant color and nutrients. Half the soup is pureed to a velvety smoothness, then returned to the pot for a rustic, textured finish. Finished with a touch of cream and fresh herbs like tarragon and thyme, this soup is both elegant and homestyle. ItâÂÂs ideal for a cozy family dinner or as a make-ahead meal that tastes even better the next day.Ingredients
Directions
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In a large soup pot over medium heat, cook the bacon until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon pieces and discard them, leaving the rendered fat in the pot.
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Add the unsalted butter to the pot along with the leeks, onions, and celery. Sauté over low heat until the vegetables are soft and wilted, about 15 minutes.
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Stir in the dried tarragon, dried thyme, salt, and pepper to season the vegetables.
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Pour in the chicken stock and add the diced potatoes and sliced carrots.
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Bring the soup to a boil, then reduce heat and simmer until the potatoes and carrots are tender but not mushy, about 15 minutes.
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Add half of the spinach and the shredded cabbage to the pot. Simmer for 1 minute until the greens just begin to wilt.
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Remove the pot from the heat. Ladle about half of the soup into a food processor or blender and puree until smooth.
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Return the pureed soup to the pot and stir to combine with the chunky vegetables.
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Place the pot back over low heat. Stir in the remaining spinach and the heavy cream.
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Heat the soup gently until warm, being careful not to let it boil to prevent the cream from curdling.
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Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 388.1kcal
- % Daily Value *
- Total Fat 25.1g39%
- Saturated Fat 11.9g60%
- Cholesterol 46.0mg16%
- Sodium 588.8mg25%
- Total Carbohydrate 27.6g10%
- Dietary Fiber 4.7g19%
- Sugars 10.7g
- Protein 14.6g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it cools; add a splash of stock or water when reheating to reach desired consistency.
Ingredient Substitutions: For a vegetarian version, substitute chicken stock with vegetable stock and omit the bacon. You can use olive oil instead of butter for sautéing.
Tip: If using fresh tarragon or thyme instead of dried, use 1 tablespoon of chopped fresh herb for every 1 teaspoon of dried herb. Add fresh herbs at the end of cooking to preserve their flavor.
Safety: When blending hot soup, ensure the blender vent is open to allow steam to escape, and fill only halfway to prevent splattering. Let the soup cool slightly before blending if possible.
