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–+ servings
Snow Day Soup

Snow Day Soup: Your Hearty Comfort in a Bowl

Enjoy a warm, veggie-packed Snow Day Soup, perfect for cozy winter days, with roughly 250 calories per bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Best Recipe Ideas
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 medium Onion Can replace with shallots.
  • 3 cloves Garlic (minced) Fresh is preferred.
For the Vegetables
  • 2 Carrots (sliced) Fresh is better, canned or frozen can work.
  • 2 Celery Stalks (sliced) Leeks can be substituted.
  • 1 large Potato (diced) Sweet potatoes can be used.
  • 1 cup Frozen Corn Fresh corn can also be used.
  • 1 cup Frozen Peas Fresh peas should be added later.
  • 14.5 oz Canned Diced Tomatoes Can use fresh when in season.
  • 1 cup Shredded Kale Spinach or Swiss chard can be used.
For the Flavor
  • 4 cups Vegetable Broth Can use chicken broth for a non-vegetarian option.
  • 1 teaspoon Dried Thyme Oregano can be a substitute.
  • 1 teaspoon Paprika Cayenne pepper can add heat.
  • ½ teaspoon Salt Adjust to taste.
  • ¼ teaspoon Black Pepper Freshly cracked is best.
  • ¼ cup Fresh Parsley (chopped) Can substitute with cilantro or chives.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Snow Day Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a medium chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Add 2 sliced carrots and 2 sliced celery stalks. Sauté for an additional 5 minutes.
  4. Add 1 diced large potato, 1 cup of frozen corn, and 1 cup of frozen peas. Cook for 2-3 minutes.
  5. Pour in 14.5 ounces of canned diced tomatoes and 4 cups of vegetable broth. Stir well.
  6. Add 1 teaspoon of dried thyme, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well.
  7. Bring to a boil, then reduce heat to low, cover the pot and simmer for about 20 minutes.
  8. Uncover and stir in 1 cup of shredded kale. Simmer uncovered for an additional 5 minutes.
  9. Remove from heat and stir in ¼ cup of chopped fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 42gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Chop vegetables consistently for uniform cooking; taste and adjust seasoning at the end for best results.

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