3 Winter Soup Recipes With Farm Fresh Vegetables

There’s nothing better than a steaming bowl of soup made with farm fresh ingredients on a chilly winter day. Fresh vegetables bring out the best flavors, making your meals not only delicious but also nutritious. 

If you love cooking with organic vegetables and want the goodness of organic produce straight from the farm, then these recipes are for you. 

Whether you get your veggies from a local market, a veggie box delivery like Farmfreshtoyou, or grow your own, using organic fruits and vegetables enhances both taste and health benefits. 

These soups celebrate the magic of farm fresh to you ingredients, turning simple meals into warm, hearty comfort food. Let’s dive into three easy-to-make, flavorful winter soup recipes!

1. Winter Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2-3 carrots, chopped
• 1 medium parsnip, chopped
• 3 cups vegetable broth
• 2-3 Swiss chard leaves, chopped
• Fresh thyme sprigs
• Salt, to taste

Instructions:

1. In a medium pot, heat the olive oil over medium heat.
2. Add minced garlic and diced onions. Cook until softened and aromatic, about 2-3 minutes.
3. Add chopped carrots and parsnips. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth. Add chopped Swiss chard and fresh thyme.
5. Bring the soup to a simmer. Cook until the vegetables are tender, approximately 15-20 minutes.
6. Season with salt to taste. Serve warm.

2. Provencal-Style Winter Vegetable Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, sliced
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 2 medium parsnips, chopped
• 5 cups vegetable stock
• Fresh thyme sprigs
• 1/2 teaspoon Herbes de Provence
• Salt and freshly ground pepper, to taste
• 8-10 small red potatoes, halved
• 1 1/4 cups green beans, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 can (14 oz) white kidney beans, drained and rinsed
• 1 can (28 oz) whole plum tomatoes, with juice
• 3-4 handfuls fresh baby spinach

Instructions:

1. Warm olive oil in a large soup pot over medium heat.
2.  Add the chopped onion and simmer for 3–4 minutes, or until it is tender.
3. Add sliced garlic, chopped celery, carrots, and parsnips. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable stock. Add fresh thyme sprigs, Herbes de Provence, salt, and pepper. Bring to a boil.
5. Add halved red potatoes and green beans. Reduce heat to a simmer and cook until vegetables are tender, about 15 minutes.
6. Stir in peas and white kidney beans. Simmer for 5 minutes.
7. Hand-crush the canned tomatoes and juice into the soup. Add fresh baby spinach.
8. Simmer for an additional 10-15 minutes to allow flavors to blend.
9. As necessary, add pepper and salt to taste and adjust the seasoning. Serve this cozy soup warm.

3. Julia Child’s Leek and Potato Soup

Ingredients:

• 4 cups potatoes, peeled and diced
• 3 cups leeks, cleaned and sliced (white and light green parts only)
• 6 cups water
• 1 1/2 teaspoons salt
• 1/2 cup heavy cream (optional)
• Fresh chives or parsley, chopped, for garnish

Instructions:

1. In a large pot, combine diced potatoes, sliced leeks, water, and salt.
2. Bring to a boil over medium-high heat. Reduce heat and let it simmer, partially covered, for 20-30 minutes, or until vegetables are tender.
3. Mash the vegetables with a fork or use an immersion blender for a smoother texture.
4. Add heavy cream if desired, and adjust seasoning with salt.
5. Garnish with chopped chives or parsley. Serve warm.

Conclusion: Winter Soups With Farm Fresh Vegetables 

Nothing beats a warm, homemade soup made with farm fresh ingredients. Whether you choose organic vegetables from a veggie box or your local market, these vegetable recipes bring comfort and nutrition to your table. 

Savor the flavors of organic produce this winter & enjoy wholesome, hearty meals with every spoonful!