Today I wanted to share with you’ll my favorite goto Winter Vegetable Soup (Healthy & Glutenfree). It is extremely easy to prepare and you can use all those leftover vegetables in the fridge before your next grocery purchase. It’s a light clear soup, that’s extremely easy to prepare and light on palette. Perfect if you are craving a soupy slurpy vegetable warm brith kinda consistency.
Winter Vegetable Soup Ingredients:
Carrots – Chopped into bite size pieces Zucchini – Chopped into bite size pieces Pumpkin – Chopped into bite size pieces Corn Purple Cabbage – Thinly chopped (Optional) Butter Water Muslin Cloth (Optional)
Herbs:
Bay Leaf Cloves Cinnamon Stick Sprig of Thyme (Optional) Salt as per taste Black Pepper – As per taste
You can add or reduce any of these seasonal winter veggies and use the ones you like the most. However, I’d insist, you keep the herbs unchanged for healing benefits.
Important TIP when Using Whole Herbs in Soup
Always, place the herbs in a muslin cloth and make a knot. This way, you can get all the flavors of the herbs and they don’t show in your soup. This is a great tip, if you have a picky eater and they don’t like seeing herbs floating in the soup.
All the vegetables used in this soup are fresh but you can use frozen vegetables too. It can be made in a big batch to serve as an appetizer or pair it along with some toasted bread for a complete meal. You can make it a day in advance.
So go ahead and enjoy this warm winter vegetable soup.
You Can Also Try These Soup Recipes:
Healing Tomato Carrot Turmeric Soup
Easy Sweet Corn Soup Recipe
Butternut Squash & Red Pepper Soup
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Tried Our Recipe – AWESOME!!!
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