Winter Vegetable Soup

Think of this soup as a modern take on homemade minestrone. A lot of the main ingredients are there, but sweet potatoes are swapped in for pasta, smoked paprika adds a lovely layer of warm flavor, and mustard greens are stirred in. Unlike other greens that sometimes lose their flavor when they’re simmered into soups, mustard greens maintain some of their pleasant bite. This soup also freezes well, so go ahead and make some for later. To make those beautiful ribbons of Parmesan cheese that top the soup, drag a y-shaped peeler along the length of the block of cheese.

winter-vegetable-soup
Photo by Levi Brown
Rating
Read Reviews
  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 220.53 calories
    • Fat 8.55 g
    • Sat Fat 1.03 g
    • Cholesterol 0 calories
    • Sodium 2201.89 mg
    • Protein 10.35 g
    • Carbohydrate 30.35 g
    • Sugar 11.33 g
    • Fiber 10.95 g
    • Iron 5.28 mg
    • Calcium 316.97 mg
Think of this soup as a modern take on homemade minestrone. A lot of the main ingredients are there, but sweet potatoes are swapped in for pasta, smoked paprika adds a lovely layer of warm flavor, and mustard greens are stirred in. Unlike other greens that sometimes lose their flavor when they’re simmered into soups, mustard greens maintain some of their pleasant bite. This soup also freezes well, so go ahead and make some for later. To make those beautiful ribbons of Parmesan cheese that top the soup, drag a y-shaped peeler along the length of the block of cheese.

Ingredients

  1. Check 1 onion, chopped
  2. Check 2 cloves garlic, chopped
  3. Check 2 teaspoons smoked paprika
  4. Check 2 tablespoons olive oil
  5. Check 2 carrots, chopped
  6. Check 2 celery stalks, chopped
  7. Check 1 sweet potato, chopped
  8. Check 1 teaspoon kosher salt
  9. Check 1 teaspoon black pepper
  10. Check 2 bunches mustard greens, stemmed and chopped
  11. Check 1 14.5-oz. can diced tomatoes
  12. Check 6 cups chicken broth
  13. Check Parmesan, for serving

Directions

  1. Cook onion, garlic, and paprika in olive oil in a pot over medium. Cook until tender, about 5 minutes. Add carrots, celery, sweet potato, salt, and pepper; cook until softened, about 5 minutes. Add mustard greens, tomatoes, and chicken broth; simmer 25 minutes.
  2. Serve topped with parmesan.