A couple of months ago, I was sick with an awful head cold and my sweet friend Jessica dropped off a mason jar full of this incredible soup along with some freshly grated Parmesan Cheese. I was having a hard week with my husband out of town and feeling terribly ill, this sweet offering was such a comfort and a boost. Soup never tasted so good! I honestly think I might have gotten a little tear in my eye when she texted to say she had dropped off some leftover ‘Winter Vegetable Soup’ that she had recently made from my The Sisters Cafe! Isn’t it funny that something so small, could mean so much?!
Not only did I love the soup that day, but I was so happy to be reminded again of this wonderful soup that my sister Brittany had posted back in 2010. I had forgotten about it. I have made it several times since. It is truly a delicious way to eat your veggies!
Today I posted this on my Instagram Story and had lots of requests for the recipe. (Follow The Sisters Cafe on Instagram here: https://www.instagram.com/thesisterscafe/)
I am not sure how to add the link directly in my story? I will have to figure that out soon, but in the meantime, I thought I would remind you of this delicious soup too.
This soup is unique with the all the different vegetables, including my favorite, butternut squash, and then finished off with a little lemon juice to brighten the flavors. Mmmm–it hits the spot every time. I like to serve it with either freshly grated parmesan, Swiss or gruyere cheese on top.
This soup freezes well too!
If you make this soup, let me know or tag The Sisters Cafe on Instagram (link above)!
Brittany’s original post from October 2010:
This hearty and unique soup is bursting with flavor. There all kinds of wonderful vegetables inside, including butternut squash, that make it deliciously perfect on a cold winter (or autumn) night. My husband and little 3 year old both love it. (my little guy really likes the “boats” aka popovers!) This is an adapted recipe of Martha Stewart’s. Serve with some popovers fresh out of the oven and enjoy!
Winter Vegetable Soup and Popovers
Hearty Winter Vegetable Soup
- 2 Tb olive oil
- 1½ onions, chopped
- 3 celery stalks, cut on bias
- 3 carrots, chopped
- 2 garlic cloves, crushed
- 2 pinches of red pepper flakes
- coarse salt and pepper - to taste
- 7 cups chicken broth
- 1 small butternut squash (1-1.5 lbs) , peeled and cut into cubes
- 2 Yukon Gold potatoes, cut into cubes
- ½ head Chinese cabbage OR 2 cups spinach, sliced (I use green cabbage)
- 1 15oz can garbanzo beans, drained (Optional--I leave out sometimes)
- 2 Tb fresh lemon juice
- ½ tsp dried mint (I have never added this)
- 1 tsp dried dill weed
- 2½ cups whole milk
- 2½ cups flour
- 1 tsp salt
- 6 large eggs
- butter, softened for pans
Directions for Soup:
- Heat oil in large stock pot over med-high heat. Cook onions, celery, carrots, garlic and 1 tsp salt, stirring occasionally, until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Add squash and potatoes; reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in cabbage/spinach and garbanzo beans and return to boil. Stir in lemon juice and herbs and season with salt and pepper to taste. Serve with freshly grated parmesan cheese.
Directions for Popovers:
- Preheat oven to 425 degrees. Whisk together milk, flour and salt. Whisk in eggs. (Mixture will be lumpy.) Heat two 6-cup popover pans* in oven for 5 minutes, then quickly brush with softened butter. Fill each cup a little more than half way with batter. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 25 minutes. Let stand for 5 minutes then turn out popovers. Serve warm.
- *you can use Texas style muffin pans instead OR use 2 regular muffin pans - which will make 2 dozen then. If you are using regular muffin pans make sure you cut down the bake time by 5-10 minutes.