A couple of months ago, I was sick with an awful head cold and my sweet friend Jessica dropped off a mason jar full of this incredible soup along with some freshly grated Parmesan Cheese. I was having a hard week with my husband out of town and feeling terribly ill, this sweet offering was such a comfort and a boost. Soup never tasted so good! I honestly think I might have gotten a little tear in my eye when she texted to say she had dropped off some leftover ‘Winter Vegetable Soup’ that she had recently made from my blog! Isn’t it funny that something so small, could mean so much?!
Not only did I love the soup that day, but I was so happy to be reminded again of this wonderful soup that my sister Brittany had shared with me and posted on the blog back in 2010. I had forgotten about it. I have made it several times since. It is truly a delicious way to eat your veggies!
Today I posted this on my Instagram Story and had lots of requests for the recipe.
This soup is unique with the all the different vegetables, including my favorite, butternut squash, and then finished off with a little lemon juice to brighten the flavors. Mmmm–it hits the spot every time. I like to serve it with either freshly grated parmesan, Swiss or gruyere cheese on top.
This soup freezes well too!
Enjoy!
If you make this soup, let me know or tag Mel and Boys Kitchen on Instagram (@melandboyskitchen)!
Winter Vegetable Soup and Popovers
Description
Winter Vegetable Soup. Hearty healthy and bursting with flavor this soup hits the spot on a cold winter night. Made with lots of root vegetables, chicken broth and herbs and finished with a sprinkle of fresh parmesan cheese
Ingredients
Hearty Winter Vegetable Soup
- 2 Tb olive oil
- 1 1/2 onions, chopped
- 3 celery stalks, cut on bias
- 3 carrots, chopped
- 2 garlic cloves, crushed
- 2 pinches of red pepper flakes
- coarse salt and pepper – to taste
- 7 cups chicken broth
- 1 small butternut squash (1–1.5 lbs) , peeled and cut into cubes
- 2 Yukon Gold potatoes, cut into cubes
- 1/2 head Chinese cabbage OR 2 cups spinach, sliced (I use green cabbage)
- 1 15oz can garbanzo beans, drained (Optional–I leave out sometimes)
- 2 Tb fresh lemon juice
- 1/2 tsp dried mint (I have never added this)
- 1 tsp dried dill weed
Popovers
- 2 1/2 cups whole milk
- 2 1/2 cups flour
- 1 tsp salt
- 6 large eggs
- butter, softened for pans
Instructions
Directions for Soup:
- Heat oil in large stock pot over med-high heat. Cook onions, celery, carrots, garlic and 1 tsp salt, stirring occasionally, until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Add squash and potatoes; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cabbage/spinach and garbanzo beans and return to boil. Stir in lemon juice and herbs and season with salt and pepper to taste. Serve with freshly grated parmesan cheese.
Directions for Popovers:
- Preheat oven to 425 degrees. Whisk together milk, flour and salt. Whisk in eggs. (Mixture will be lumpy.) Heat two 6-cup popover pans* in oven for 5 minutes, then quickly brush with softened butter. Fill each cup a little more than half way with batter. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 25 minutes. Let stand for 5 minutes then turn out popovers. Serve warm.
- *you can use Texas style muffin pans instead OR use 2 regular muffin pans – which will make 2 dozen then. If you are using regular muffin pans make sure you cut down the bake time by 5-10 minutes.
This is a great recipe, made as directed or
with a few small changes. I always puree a few cups of the veggies and beans at the end for a creamier soup, and I add a little extra peeper flakes.
The family loved this— delicious, and as you say, a great way to eat more vegetables. I had some leftover canned tomatoes in the frig so I substituted those for some of the broth. It was delicious but I do like the original recipe better. Another great recipe!
I made the soup for my family (which shocked them, because I never make dinner 😛 ) and they all loved it! Even though I ran out of time to make the popovers, it was still a really yummy meal.
I made the soup for my family (which shocked them, because I never make dinner 😛 ) and they all loved it! Even though I ran out of time to make the popovers, it was still a really yummy meal.
I made the soup for my family (which shocked them, because I never make dinner 😛 ) and they all loved it! Even though I ran out of time to make the popovers, it was still a really yummy meal.
I just made the popovers. They were really good, but the recipe made a TON of popovers. I don't know what size muffin tins most people use, but I made 18 muffins and I still have half the batter sitting in the fridge! Time to make another soup so we can finish them off.
I just made the popovers. They were really good, but the recipe made a TON of popovers. I don't know what size muffin tins most people use, but I made 18 muffins and I still have half the batter sitting in the fridge! Time to make another soup so we can finish them off.
I just made the popovers. They were really good, but the recipe made a TON of popovers. I don't know what size muffin tins most people use, but I made 18 muffins and I still have half the batter sitting in the fridge! Time to make another soup so we can finish them off.
Brittany, I can't wait to try some of these yummy recipes!!! I had no idea you were so talented in the art of cooking. Bon' appetit! Every thing is eye candy! Bonnie
Brittany, I can't wait to try some of these yummy recipes!!! I had no idea you were so talented in the art of cooking. Bon' appetit! Every thing is eye candy! Bonnie
Brittany, I can't wait to try some of these yummy recipes!!! I had no idea you were so talented in the art of cooking. Bon' appetit! Every thing is eye candy! Bonnie
We made this last night before we went trick or treating. It was delicious and I finally found a way to like butternut squash! The popovers went perfect with it too. Thanks for posting it! It's one of our new favorites.
We made this last night before we went trick or treating. It was delicious and I finally found a way to like butternut squash! The popovers went perfect with it too. Thanks for posting it! It's one of our new favorites.
We made this last night before we went trick or treating. It was delicious and I finally found a way to like butternut squash! The popovers went perfect with it too. Thanks for posting it! It's one of our new favorites.
I wish I was dunking some popovers into my own bowl of this soup. It looks incredible.
I wish I was dunking some popovers into my own bowl of this soup. It looks incredible.
That whole dinner sounds awesome! Perfect for a fall night. I am loving the popovers with it–my kids would get such a kick out of the "boats", too.
That whole dinner sounds awesome! Perfect for a fall night. I am loving the popovers with it–my kids would get such a kick out of the "boats", too.
Oh wow–this sounds amazing!! I know I would LOVE this dinner. I will put it on the menu for next week for sure! I already have a butternut squash! THanks Britt–and Happy Halloween!!
Oh wow–this sounds amazing!! I know I would LOVE this dinner. I will put it on the menu for next week for sure! I already have a butternut squash! THanks Britt–and Happy Halloween!!
Yum, Britt! That soup looks heavenly. And the popovers remind me a little of yorkshire pudding. I can totally imagine Gabe liking the "boats." What a fun dinner. Can't wait to try it.
Yum, Britt! That soup looks heavenly. And the popovers remind me a little of yorkshire pudding. I can totally imagine Gabe liking the "boats." What a fun dinner. Can't wait to try it.