9 delicious soup recipes with seasonal vegetables

Thanks to fresh vegetables, homemade soup is packed with important nutrients. These nine soup recipes bring variety to the winter kitchen.

Winter Soups: Great Soup Recipes

Warm soup in winter? Nobody says no – especially not with these delicious soup recipes. Photo: © iStock/Getty Images Plus, Collage: Redaktion Nachhaltigleben.ch

Luxurious vegetable soup is prepared quickly. Whether it’s creamy or clear soups, here are 9 simple soup recipes with seasonal vegetables. The big plus: Unlike all the hearty winter menus, the warm soup is light, rich in vitamins and quick to cook. Last but not least, you can pamper your guests with amazing and sometimes surprising vegetable soups.

9 soup recipes for warming vegetable soup

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Cabbage soup warms up and provides important nutrients

Cabbage soup warms up and provides important nutrients

White cabbage is an ideal winter vegetable for easy storage. This means that it can be used fresh throughout the cold season, for example in fine soups. to the recipe Photo: © Lesyy / iStock / Thinkstock

First recipe: cabbage soup


  • 1 white cabbage
  • 2-3 onions
  • 1 stick of celery
  • 2-3 carrots
  • some tomato paste
  • Garlic, salt and pepper
  • Optional curry, ginger, fresh cream and herbs to taste


  1. Wash the white cabbage and celery and chop or shred them into small pieces.
  2. Peel and chop the onions and carrots into small pieces. Put everything together in a saucepan, and cover the ingredients completely with water.
  3. Bring everything to a boil. Add tomato paste and some broth and simmer for 10 minutes on high heat, then reduce the heat. Continue cooking for 10-20 minutes until all ingredients are cooked.
  4. Season with pepper, salt, garlic, curry, ginger and herbs.
  5. Garnish it with a little fresh cream as a little extra. Warm vegetable soup is ready.

The second recipe: Onion soup

Ingredients for about 8 servings

  • 500 grams of onions
  • 1 tablespoon butter or oil
  • 150 ml white wine
  • 800 ml vegetable stock
  • 2-3 slices of bread
  • 20-50 gm Gruyere or other cheese
  • salt pepper


  1. Peel the onions and cut into thin rings. Fry the rings in a saucepan with butter or oil.
  2. Pour in white wine and vegetable broth and simmer for 15 minutes.
  3. Season with salt and pepper and pour hot soup into ovenproof cups.
  4. Toast a few slices of bread in the oven until golden and place on top of the soup. Sprinkle with whole cheese, such as Gruyere, and place briefly in the oven to saturate the soup.
  5. Carefully remove from the oven and place on a large plate to avoid burning yourself in the soup plate when serving and eating.

The third recipe: parsnip soup


  • 400 grams of parsnip
  • 200 grams of potatoes
  • 2 green onions or 1 onion
  • 2 tablespoons olive oil
  • 800 ml vegetable stock
  • 1 bundle parsley
  • 200g cream
  • pepper salt,
  • Fresh grated nutmeg
  • 1 tablespoon lemon juice, to taste


  1. Cut the onions, parsnips and potatoes into cubes.
  2. Fry onions and parsnips in oil. Sweeten with vegetable broth.
  3. Add the chopped parsnip and potatoes and simmer until the parsnips are softened, about half an hour.
  4. Stir the cream into the soup and mash it with a hand mixer until you get a creamy mass. Season to taste with spices and lemon juice, garnish with croutons and herbs if desired, and serve.

Fourth recipe: Leek soup

You need two meals

  • About 200 g of shallots
  • 1 potato
  • 300 ml vegetable stock
  • 2 tablespoons of cream
  • ½ bunch parsley
  • Salt and Pepper


  1. Wash the leeks and potatoes, clean and cut into cubes. Boil vegetable broth in a saucepan. Cover the mixture and cook for 10 minutes over a medium heat.
  2. Puree the soup well using a hand mixer and stir in the cream. Season with parsley, salt, pepper, light vegetable soup is ready.

Fifth recipe: Beetroot soup

You need four dishes

  • 500 grams beetroot
  • 2 leeks
  • 1 clove garlic
  • One piece of ginger, about 5 cm in size
  • 5 dl of vegetable broth
  • some butter
  • For garnish optionally sour cream, pumpkin seeds and almond slivers


  1. Cut the peeled beetroot into cubes and grate the ginger.
  2. Chop the leeks and garlic and saute them in a little butter. Add beets and ginger and simmer for ten minutes.
  3. Sweeten with broth and boil again. Now it simmers for about an hour.
  4. Puree the soup with a hand mixer. Season with salt and pepper.
  5. Serve and garnish with seeds and sour cream. Delicious vegetable soup is ready.

Sixth recipe: Broccoli soup

You need two meals

  • 1 broccoli
  • 1 carrot,
  • 1 potato,
  • 1 onion
  • about 0.5 liters of water,
  • One shot each of white wine and cream
  • olive oil for frying
  • vegetable broth
  • sage, rosemary,
  • Salt and pepper to taste


  1. Cut the broccoli, carrots, onions and potatoes into small pieces, then fry them all in the oil.
  2. Remove it with water until the vegetables are covered. Leave it to simmer until it’s all over.
  3. Then pour a little water again so that later the soup does not become too liquid. advice: Keep the filtered water so you can add more to the soup later if it turns out to be too thick.
  4. Season with white wine, broth, sage, and rosemary. It simmers for a while again.
  5. Then puree the soup with a hand mixer and add the cream. Season with salt and pepper and serve.

The seventh recipe: pumpkin soup


  • 1 small pumpkin
  • 2-3 potatoes
  • 1-2 carrots
  • 1 onion
  • pinch of cream
  • 0.5-1 liter water
  • some oil for frying
  • Salt, pepper, ginger, garlic or paprika to taste


  1. Peel the pumpkin and cut it into small cubes. Cut the potatoes, carrots and onions into small pieces.
  2. Briefly steam the cut vegetables in the oil and remove them with water. Vegetables should be completely covered with water, but only.
  3. Bring the soup to a boil and simmer over medium-high heat, covered, for about 35 minutes, until all ingredients are cooked.
  4. Stir occasionally during this time and season with salt, pepper and possibly some broth.
  5. Optionally, you can also add some finely grated ginger or garlic to make the pumpkin soup spicier. Finally, mash the soup and add a little cream to get a creamy texture.

Recipe 8 vegetable broth with semolina

Ingredients 4 servings

  • 100 grams of carrots
  • 1 egg
  • 100 grams of celery
  • 100 grams of shallots
  • 1 small onion
  • 50 gm semolina
  • 1½ liters broth
  • 1 bundle parsley
  • Red pepper
  • cinnamon
  • herbal salt, pepper
  • olive oil


  1. Cut the carrots, celery, onions and leeks into cubes or slices and fry in a high saucepan with olive oil.
  2. Charge the broth. Stir in chopped parsley. Simmer for 10 minutes until everything is soft.
  3. Season with paprika and a sprinkle of cinnamon, pepper and herbs salt.
  4. Knead the eggs with the semolina well until the mixture sticks.
  5. Use a spoon to form small dumplings from the semolina mixture, add them to the boiling broth and simmer for another 5 minutes until the vegetables are tender.

The ninth recipe: Potato soup

Ingredients for 6 people:

  • 1 kg of potatoes
  • 1 onion
  • 2 tablespoons melted butter
  • 2 leeks
  • 2 carrots
  • 0.5 dl broth
  • 1 teaspoon flour
  • 3-4 tablespoons of cream
  • 1 tablespoon fresh minced marjoram
  • 2 tablespoons chopped parsley
  • Salt, pepper and nutmeg
  • some vinegar


  1. Peel the potatoes and cut them into cubes. Peel the leeks and carrots, chop finely and chop the onions.
  2. Heat the butter in a frying pan and fry the onions in it until they become light yellow in color.
  3. Add the vegetables and saute for a minute or two. Fill the broth. Simmer for 30 minutes.
  4. Swipe through preservative or purée with hand mixer.
  5. Mix the flour well with the cream and add the mixture, marjoram and parsley. Simmer over low heat for 10 minutes, stirring occasionally.
  6. Season with salt, pepper and nutmeg.
  7. Add a little vinegar before serving.

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