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 4 servings
- Amount Per Serving
- Calories 388kcal
- % Daily Value *
- Total Fat 25.1g39%
- Saturated Fat 11.9g60%
- Cholesterol 46mg16%
- Sodium 589mg25%
- 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.
