The Ultimate Winter Vegetable Soup

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Adjust Servings:
1 leek
400 g. Potatoes
2 Carrot
450-500 g. White Cannellini Beans (Cooked)
2 tbsp. Ginger Root
3 Garlic cloves
5 medium Champignons
1 Red Onion
200 g. Tomatoes
200 ml. tomato sauce
2 tbsp. Herbs of Province
1 tbsp. Rosemary
850-900 ml. vegetable stock or water
Cayenne Pepper
Salt and Pepper

The Ultimate Winter Vegetable Soup





    This winter vegetable soup is my absolute favorite! It is fantastic, so rich, satisfying and flavorful. It a complete meal with vegetables and beans. It is sweet, salty and has a little kick from ginger and cayenne pepper. Perfect for a good lunch or dinner on a cold day! It is quick to make if you already have pre-cooked white beans on hand because the rest of the vegetables don’t take a long time.


    Veggies are the base for this winter vegetable soup.  Leeks, carrots, potatoes, tomatoes, onion, garlic and ginger are what I usually use for this soup. You can substitute some of them according to your taste. Celery, beets, parsnips, and kohlrabi would work great in this soup as well. The key to the great taste is to saute the vegetables with some olive oil )or without oil, if you’re oil-free) first. Sauteing the vegetables brings out the flavor and that makes this winter vegetable soup especially delicious.


    Mushrooms are not only a great source of vitamins and minerals along with the vegetables, but they bring the umami flavor to the soup. I used champignons, however, any mushrooms would do! Just pick the ones, which are available and what you like!


    White Cannelini Beans are perfect for this recipe because they are very meaty, soft and buttery. The texture and the taste rally bring this winter soup to the next level! As a substitute, you could use Baby Lima (or butter beans), which are also larger in size and have a similar texture. I would not go with the small navy white beans as they quickly fall apart and don’t have the same richness! Read more about white bean types here.


    Spices play a very important role in this recipe. Using one kind or another you can completely change the flavor. I prefer using fresh ginger and fresh garlic ( also for very good anti-inflammatory purposes) and cayenne pepper for that spicy note. The rest of the flavor would come from the dried Italian mixed herbs, such as rosemary, thyme, and basil. If you are using store-bought vegetable stock, it usually also contains some spices inside.


    If you are interested in other vegan, healthy and easy vegan gluten-free winter soup recipes, check out this Vegan Gluten-Free French Onion Soup.

    Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,


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    Cook the Beans

    1. If you are using dried white large beans, soak them overnight before the cooking day.
    2. Add drained beans to the large pot with water and bring to a boil. Once boiled, reduce the heat and cook until soft under a closed lid. ( approximately 120 minutes)
    3. Skip this step if you are using canned beans.


    Prepare the Vegetables

    1. Chop the vegetables into medium-sized cubes;
    2. Mince garlic and ginger finely.


    Cook the Soup

    1. Preheat a large pot and add some oil of choice ( I use olive oil).
    2. Add the leeks and carrots first, saute 4-5 minutes;
    3. Then add minced ginger, garlic, and champignons, tomatoes and saute further until the champignons are reduced in size and you feel the garlic aroma;
    4. Add potatoes and drained white beans along with tomato sauce and herbs, mix well while stir-frying all together, let the flavors mingle together for a few minutes;
    5. Then add the vegetable stock or water and bring to a boil;
    6. Simmer under closed lid for 25 minutes.
    7. Serve the soup with freshly chopped cilantro, parsley or spinach and enjoy!


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