Winter Vegetable Soup is pure cold-weather comfort. Hearty root vegetables—turnips, rutabaga, carrots, and potatoes—simmer with shredded cabbage in a thyme-scented broth. It's the kind of soup that warms you from the inside out, perfect for snowy evenings and chilly afternoons. Simple ingredients, deeply satisfying.
Why This Recipe Works
Root vegetables are winter's gift to the kitchen. They store for months and only grow sweeter with time. Slow simmering transforms them from firm and starchy to tender and rich. Cabbage adds volume without heaviness. Thyme and bay leaves provide aromatic depth without overpowering the vegetables' natural flavors.
Winter Root Vegetable Guide
This soup uses the classic winter root trio: turnips for slight bitterness, rutabaga for sweetness, and carrots for color. Potatoes add starch and body. Feel free to substitute what you have—celery root, parsnips, or sweet potatoes all work. The key is variety for complex flavor.
Step-by-Step Guide
Cut vegetables into similar-sized pieces for even cooking. Harder vegetables go in first—turnips and rutabaga take longest. Potatoes and carrots need slightly less time. Cabbage goes in last; it wilts quickly and overcooking makes it sulfurous.
Let the soup simmer, not boil. Gentle heat extracts maximum flavor while keeping vegetables intact. The broth should be golden and aromatic, vegetables tender but not falling apart.
Serving Suggestions
This soup demands crusty bread for dipping in the savory broth. A pat of butter melting on top adds richness. For a heartier meal, add a poached egg or serve alongside roasted sausages. A splash of cider vinegar just before serving brightens the flavors.
Variations to Try
- With ham: Add a ham hock to the broth for smoky depth
- Eastern European: Add dill and serve with sour cream
- Chunky: Cut vegetables larger for a chunkier texture
- Blended: Puree half for a creamier consistency
Winter Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add root vegetables. Add turnips, rutabaga, carrots, and potatoes. Stir to coat with butter and cook 3 minutes.
- Simmer. Add broth, thyme, bay leaves, and pepper. Bring to a boil, then reduce heat and simmer 25 minutes until vegetables are nearly tender.
- Add cabbage. Add cabbage and cook 10 minutes until wilted and tender. Remove thyme sprigs and bay leaves.
- Serve. Season with salt and pepper. Ladle into bowls and garnish with parsley. Serve with crusty bread.
Recipe Notes
- Cut vegetables to similar sizes for even cooking
- Simmer gently—don't boil vigorously
- This soup improves overnight in the refrigerator
Frequently Asked Questions
What's the difference between turnips and rutabaga?
Turnips are smaller with white flesh and a slightly bitter, peppery taste. Rutabaga is larger with yellow flesh and sweeter flavor. They're interchangeable in soup, but using both adds complexity.
Why are root vegetables good for winter soup?
Root vegetables store well through winter, making them available when other produce is scarce. They're also hearty, filling, and develop deep sweetness when cooked slowly—perfect for warming winter meals.
How do I store root vegetables?
Keep unwashed root vegetables in a cool, dark place like a basement or cellar. They'll last for weeks. Once cut, refrigerate in a sealed container and use within a week.
Can I add meat to this soup?
Absolutely! This soup pairs beautifully with ham hock simmered in the broth, diced kielbasa, or leftover roast beef. Brown the meat first, then proceed with the recipe.
Does this soup freeze well?
Yes! Root vegetables freeze better than most. The cabbage may soften but remains tasty. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.