This winter soup recipe is catered to healing, warming and nurturing your body throughout these final cold winter days.

You don’t need to pack on an extra layer of skin to keep warm and healthy this winter season. Instead, you can layer on the overcoats and focus on immune-boosting, plant-based ingredients that are light but pack a heavy nutritional punch.

This winter soup recipes stocks up on the plant-based fiber and protein, which are inherent in quinoa, lentils and chickpeas, as well as the healing properties of kale, carrots, mushrooms, peppers, garlic and onion. The result is a delicious veggie soup that goes down easy with just enough bite to satisfy your desire to chew.

You can replace the lentils and beans with any other legume or grain as well as substitute in other vegetables in place of the others. Play around with zucchini, celery and eggplants for more textures and tastes. Feel free to add in other herbs, like sage, cumin or thyme. Start with the following foundation and then branch off in whatever direction you like.

Winter Soup Recipe

Serves 4-6

Ingredients

• 2 cups fresh kale, stemmed
• 1/4 cup red lentils
• 1/4 cup green lentils
• 1/4 cup quinoa
• 1 can (15 oz) canned garbanzo beans, drained and rinsed
• 1 medium carrot
• 1 stalk celery
• 1/2 red bell pepper
• 1/2 green bell pepper
• 6-8 cremini mushrooms
• 1/2 white onion
• 4 cloves garlic, peeled and whole
• 2 tablespoon tomato paste
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Directions

Chop all the veggies, except for the garlic, into bite-sized pieces. Place all ingredients into a pot over medium-high heat. Add 5-6 cups water, or to the point that the water is about 1 inch above the vegetables. Bring mixture to a boil then reduce heat to a simmer and let cook for 45 minutes to one hour or until all is tender. Enjoy!

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The post Hearty Vegan Vegetable Soup Recipe for the Last Days of Winter appeared first on EcoSalon.

This vegetable soup recipe is full of a variety of textures, flavors and shapes that work together to keep you cold-free this winter.

In the winter months, it’s easy to fall sick if you are not supplementing your diet with foods that help keep your body in balance and thus equipped to fight off disease.

The immune system is not just one identifiable part that feeds on certain vitamins, minerals and nutrients. Instead, it is a system that requires an overall balanced body that is strong enough to fend off disease. By eating more plant-based foods and staying active, you are doing your best to keep your immunity system in check. This vegetable soup recipe is simply a terrific representation of the rainbow of plant-based foods you should be eating to keep warm and satisfied during the cold season. It is full of flavor and devoid of fat. Enjoy!

Immunity-Boosting Winter Vegetable Soup

Serves 6-8

Ingredients

• 2 cups uncooked barley
• 2 cups kale leaves, pieced
• 15 1/2-ounces cooked kidney beans
• ½ cup chopped dried tomatoes
• ½ cup chopped cauliflower
• 1 carrot, shredded
• 1 scallion, chopped
• 1 stick celery, chopped
• 1 long green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup chopped fresh dill
• 1/2 onion, chopped
• 2 cloves garlic, diced
• 2 tablespoons tomato paste
• 2 teaspoons cumin
• 1/4 teaspoon sweet paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 6 cups hot water

Directions

Place all of the ingredients into a large deep pot and bring the mixture to a boil. Fold and stir all the ingredients so that all is evenly combined. Once the mixture reaches a boil, reduce it to a simmer and cook with a lid for 45 minutes to an hour until the barley is cooked through and the veggies are tender.

Photo Credit: GlowKitchen

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The post Immunity Boosting Winter Vegetable Soup Recipe appeared first on EcoSalon.