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Hearty vegetable soup, a perfect example of comforting winter soup recipes, with carrots, potatoes, kale, and chickpeas, garnished with fresh parsley.

Easy & Hearty Winter Vegetable Soup

This nourishing winter vegetable soup is loaded with carrots, potatoes, kale, and chickpeas — simmered in a flavorful vegetable broth for a comforting, vegan-friendly bowl of warmth. One pot, packed with nutrients, and perfect for chilly nights.
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Course: Main, Soup
Cuisine: American, Seasonal
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 recipe Hearty Vegetable Stock (plus rehydrated mushrooms)
  • 2 leeks, white parts only, sliced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 large Yukon gold potato, diced
  • 1 cup cooked chickpeas, rinsed and drained
  • 1 small bunch kale, stems removed, leaves torn
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon cornstarch mixed with 1 tbsp water (slurry)
  • 1–2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Extra-virgin olive oil, for drizzling

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Prepare vegetables: Wash all produce. Dice leeks, carrot, celery, and potato. Chop rehydrated mushrooms. Remove stems and tear kale leaves.
  2. In a large pot, add broth, mushrooms, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce. Bring to a boil over medium-high heat.
  3. Reduce to a simmer. Cook, stirring occasionally, for about 25 minutes or until potatoes are tender and slightly breaking down.
  4. In a small bowl, mix cornstarch and water into a slurry. Stir it into the soup and simmer 2 minutes to thicken slightly.
  5. Season soup with salt and pepper to taste. Stir in lemon juice and chopped parsley. Drizzle olive oil into bowls when serving.

Notes

Use homemade vegetable stock for maximum flavor, or choose a quality low-sodium store-bought version. Swap Yukon gold potatoes for sweet potatoes or parsnips. Chickpeas can be replaced with white beans. Use tamari instead of soy sauce for a gluten-free version. Add chili flakes for a spicy twist or swirl in coconut milk for creaminess.