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Snow Day Soup

Cozy Snow Day Soup for the Ultimate Comfort Experience

This delicious Snow Day Soup is a warm vegetarian dish filled with vibrant veggies, perfect for cold winter days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Foundation for sautéing, softens aromatics.
  • 1 medium Onion, chopped Adds natural sweetness and depth.
  • 3 cloves Garlic, minced Introduces pungency and aroma.
  • 4 cups Vegetable Broth Serves as the soup base for flavor infusion.
For the Veggies
  • 2 Carrots, sliced Provides crunch and subtle sweetness.
  • 2 stalks Celery, sliced Adds earthy, slightly bitter notes.
  • 1 large Potato, diced Acts as a thickener and provides comfort.
  • 1 cup Frozen Corn Contributes color and texture.
  • 1 cup Frozen Peas Introduces sweetness and bright green color.
  • 14.5 oz Canned Diced Tomatoes Adds tangy acidity and rich flavor.
  • 1 cup Shredded Kale Adds color and nutrition.
For Seasoning
  • 1 teaspoon Dried Thyme Adds earthy flavor.
  • 1 teaspoon Paprika Offers a gentle smokiness.
  • 1/2 teaspoon Salt Enhances flavors of all ingredients.
  • 1/4 teaspoon Black Pepper Provides subtle heat.
  • 1/4 cup Fresh Parsley, chopped Introduces brightness and flavor.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, until translucent.
  2. Stir in minced garlic and let cook for 1 minute, preventing browning.
  3. Add sliced carrots and celery, sautéing for another 5 minutes until softened.
  4. Mix in diced potato, frozen corn, and frozen peas, cooking for 2-3 minutes.
  5. Pour in diced tomatoes and vegetable broth, stirring gently to combine.
  6. Add dried thyme, paprika, salt, and black pepper, stirring well to distribute.
  7. Bring to a boil, reduce to a simmer and cover, cooking for about 20 minutes until the vegetables are tender.
  8. Stir in shredded kale and let simmer uncovered for another 5 minutes.
  9. Remove from heat and add chopped parsley, stirring to combine.
  10. Ladle into warm bowls and enjoy hot, optionally garnished with more parsley.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 8000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Freezing is possible for up to 3 months.

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