30 Minute Winter Vegetable Soup
Loaded with seasonal vegetables, 30 Minute Winter Vegetable Soup is a filling, vegan meal. With carrots, butternut squash, sweet potato, rutabaga, green beans pasta, this is as easy as a vegetable soup recipe gets. It’s very colorful too.
What’s better than coming home from a long day to a hot and comforting bowl of soup? A complete, one pan meal on the table fast! Go ahead, you deserve it and you’ll feel like you’re doing something good for yourself.
Healthy, filling and makes you feel good about eating it. Colorful veggies and pasta that can be customized depending on what vegetables you like and season. If you want to add plant-based protein, lentils or quinoa are perfect choices.
I like to use a combination of different color vegetables. Not only for the nutrients, but this makes for a pretty and eye-catching, colorful bowl of soup.
If you are like me and love to soak up soup broth, crusty bread is perfect so serve alongside.
Even though this is called winter vegetable soup, make it multi-seasonal making it in the fall because you can still get these vegetables in the cooler times of the year.
Make ahead: I like to prepare a big batch over the weekend so I have a healthy lunch or dinner for days. It also freezes very well. Just make sure it is in a well sealed container. To reheat, you can microwave right from frozen.
If you’ve made this 30 Minute Winter Vegetable Soup recipe leave a comment below or leave a question. I love to hear from my readers!