Healthy Winter Vegetable Lentil Soup
Healthy Winter Vegetable Lentil Soup is homemade comfort food for those chilly winter nights-made with white beans and kale, it’s a hearty vegetarian soup recipe packed with nutrition.
I pretty much live off of soup during the winter. You really can’t go wrong with a nice bowl of cozy soup to warm your belly when it’s below 30 degrees outside. I know ya’ll cold weather people feel what I’m saying.
Soup is one of the easiest things to make. You just throw everything in your stockpot or crockpot and let it simmer for a good half hour or so and voila, delicious soul-warming soup you can have for lunch, dinner, or both! I love when I need to get rid of things in my refrigerator, that’s the best kind of “throw-everything-in-there” soup ;).
This healthy winter vegetable lentil soup is the perfect detox soup for the cold weather; it’s loaded with vegetables, fiber and vitamins, plus it’s creamy and delicious!
I always make extra soup too since it freezes really well, it’s always there to bail me out when I have nothing to eat…Like when I took my creamy tomato bisque soup out of the freezer last night and told John that was dinner with a side of grilled cheese…THE BESTTTTT. (thank god that was in there or we might’ve ended up with cereal for dinner)
I’m all about using seasonal produce whenever I can. Right now root vegetables and dark greens are in season, and they make for a deliciously healthy and hearty bowl of soup.
By the way, be sure to sign up and subscribe to my blog (links at the top, bottom, or sidebar) and you’ll get a free printable/downloadable PDF of my seasonal produce chart. It’s a whole list of produce that’s in season for each of the four seasons (totally useful when making your grocery list!).
I’m using parsnips and turnips for my winter vegetable lentil soup, but feel free to use any other winter vegetables you find at your local market. Parsnips resemble carrots and have a mildly sweet flavor while turnips have more of a robust bitter taste.
And because I’m trying to be extraaaa healthy after going hardddd during the holidays I’m adding kale and lentils which are both detox and fat burning ingredients. They’re loaded with vitamins and fiber and give nice body to this winter soup recipe.
White beans add a smooth creaminess and extra protein and fiber. I like to take about 1 cup of my soup and blend it with an immersion blender before I add the kale. Then I add it back to my soup, giving it that creamy texture without having to add any cream!
This healthy winter vegetable lentil soup is made with wholesome ingredients making it the perfect cold weather soup you can have for lunch or dinner. Its vegetarian with an easy vegan variation and packed with nutrients for total comfort food you can feel good about eating.
Healthy Winter Vegetable Lentil Soup
- 3 tbsp Olive Oil
- 1 Yellow Onion diced
- 1 Turnip peeled and cut into 1” cubes
- 2 Parsnips peeled and diced
- 2 Carrots peeled and sliced
- 2 Celery Stalks sliced
- 2 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 Bay Leaf
- 1 tsp Dried Rosemary
- ¼ tsp Allspice
- 1 tbsp Lemon Juice or Apple Cider Vinegar
- 1 QT Vegetable Stock 4 cups
- 2 cups Water
- ¼ cup Dried Split Peas
- ½ cup Dried Lentils
- 1, 15 oz. can White Beans such as Northern or Cannelloni
- ½ cup Fresh Grated Parmesan Cheese omit for Vegan version
- 4 cups Kale thick stems removed and roughly chopped
Heat olive oil over medium heat in large stock pan or dutch oven. Add onion, turnips, parsnips, carrots, celery and garlic and saute until vegetables are softened, about 5 minutes. Season with salt and pepper.
Add bay leaf, rosemary, allspice and lemon juice and cook 2 minutes.
Add in vegetable stock and water. Turn to medium high heat and bring to a boil. Add peas, lentils and beans, turn to low heat, cover and simmer 30 minutes or until lentils and peas are soft.
Discard the bay leaf. Take about 1 cup of the mixture and with your hand blender/immersion blender, blend until creamy. Add back to pan and mix. (Alternatively, you can also do this in a regular blender, just be extra careful since it is hot liquid)
Add in chopped kale and Parmesan cheese (if using). Serve warm.
*For vegan version omit Parmesan Cheese.
*To freeze, store in airtight container.
*Soup will keep up to 1 week in the refrigerator.