Best 8 Winter Vegetable Soup With Coconut Milk And Pear Recipes

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Winter vegetable soup with coconut milk and pear is a delicious and hearty dish that is perfect for a cold winter day. The combination of sweet and savory flavors in this soup is sure to please everyone at your table. With just a few simple ingredients, you can have a delicious and healthy meal that the whole family will enjoy.

Let's cook with our recipes!

WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR



WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR image

Categories     Carrot

Yield 6-8 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
1 1/2 cups thinly sliced onion
1 cup medium diced carrot
1 cup medium diced parsnip
1 cup medium diced turnip
1 cup medium diced parsley root
1/2 cup finely chopped inner celery stalks with leaves
1 cup thinly sliced Savoy cabbage
1 tablespoon peeled, minced fresh ginger
1 teaspoon fresh thyme leaves
1 medium garlic clove, finely chopped
Kosher salt and freshly ground black pepper
13-14 ounce can coconut
2 cups lower salt chicken broth
3 1/2 cups 1/2 inch diced butternut squash
2 medium firm ripe Bosc pears, peeled, cored and cut into 1/2 inch pieces.

Steps:

  • 1. Melt the butter in a Dutch oven over medium. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring until the vegetables begin to soften, about 8 minutes. 2. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until the cabbage begins to soften, about 3 minutes. 3. Scoop 1/4 cup of coconut cream from the top of the can and set aside. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium, stirring to scrape up any browned bits. 4. Reduce the heat to low, cover and cook at a bare simmer, stirring until the squash is very soft, 20 minutes. 5. Puree in batches in a blender. If the soup is too thick, add more chicken broth until thinned. Season to taste. 6. Ladle the soup into bowls, drizzle with the reserved coconut cream, sprinkle with the chopped thyme.

SLOW COOKER WINTER VEGETABLES WITH COCONUT MILK AND SAMBAL



Slow Cooker Winter Vegetables with Coconut Milk and Sambal image

Provided by Food Network Kitchen

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 11

1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
10 ounces shiitake mushrooms, stemmed and halved
1 bunch scallions (green and white parts separated), cut into 1-inch pieces
2 (14-ounce) cans coconut milk
1 1/2 cups water
3 tablespoons soy sauce
2 teaspoons sambal oelek, or other Asian chili paste
1 teaspoon kosher salt
1 cup cilantro leaves, roughly chopped for garnish
1/4 cup salted peanuts, roughly chopped for garnish

Steps:

  • Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
  • Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.

WINTER HARVEST VEGETABLE SOUP



Winter Harvest Vegetable Soup image

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

Steps:

  • In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

WINTER VEGETABLE SOUP



Winter Vegetable Soup image

I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup sliced green onions
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

CHUNKY WINTER VEGETABLE SOUP



Chunky Winter Vegetable Soup image

Warm and hearty, this will make you feel comforted on a chilly day. Great to keep handy for lunches too.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 yellow onion, coarsely chopped
1 quart beef stock or 1 quart broth
2 carrots, cut into 1/2 inch slices
2 celery ribs, cut into 1/2 inch slices
2 medium potatoes, peeled and cut into chunks (try to use russet or white potatoes)
2 tomatoes, peeled,seeded and chopped
2 cups coarsely chopped cabbage
1/4 teaspoon dried thyme
1 bay leaf
1 teaspoon red wine vinegar
1 teaspoon sugar
salt
pepper

Steps:

  • Cook onion in the oil in a large saucepan for 5-7 minutes or until tender.
  • Add the remaining ingredients except salt and pepper.
  • Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
  • Remove bay leaf.
  • Season to taste with salt and pepper.
  • Serve hot.

Nutrition Facts : Calories 119.5, Fat 2.9, SaturatedFat 0.6, Sodium 557.4, Carbohydrate 20.3, Fiber 3.6, Sugar 5.1, Protein 4.4

ROASTED WINTER VEGETABLE SOUP



Roasted Winter Vegetable Soup image

This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.

Provided by Always Cooking Up Something

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 13

2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray
1 small butternut squash - peeled, seeded, and cut into large chunks
3 rutabagas, peeled and cubed
4 parsnips, peeled and thickly sliced
4 new potatoes, peeled and halved
10 cups chicken stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil

Steps:

  • With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
  • Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  • Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
  • Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
  • While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
  • Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g

WINTER VEGETABLE SOUP WITH COCONUT MILK & PEAR



Winter Vegetable Soup With Coconut Milk & Pear image

Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good.

Provided by CookGordon

Categories     Low Protein

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 tablespoons unsalted butter
1 1/2 cups onions, thinly sliced
1 cup carrot, medium-diced
1 cup parsnip, medium-diced
1 cup turnip, medium-diced
1 cup parsley roots or 1 cup celery root, medium-diced
1/2 cup celery, finely chopped (inner stalks with leaves)
1 cup savoy cabbage, thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 teaspoon fresh thyme leave (more leaves lightly chopped for garnish)
1 medium garlic clove, finely chopped
kosher salt
fresh ground black pepper
coconut milk (do not shake)
2 cups low sodium chicken broth (more as needed)
3 1/2 cups butternut squash, 1/2-inch-diced (from a 2-lb. squash)
1 1/4 cups bosc pears, peeled, cored, and cut into 1/2-inch pieces (2 medium firm-ripe pears)

Steps:

  • Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
  • Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
  • Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
  • If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

Nutrition Facts : Calories 187.6, Fat 6.6, SaturatedFat 3.9, Cholesterol 15.3, Sodium 73.8, Carbohydrate 31.5, Fiber 6.9, Sugar 10.9, Protein 4.3

Tips:

  • Use a variety of winter vegetables. The more variety, the more flavor and nutrients your soup will have. Some good options include carrots, celery, parsnips, turnips, rutabagas, and leeks.
  • Don't be afraid to experiment with different spices and herbs. A good starting point is to use a blend of curry powder, cumin, and coriander. You can also add other spices, such as turmeric, ginger, or chili powder, to taste.
  • Use full-fat coconut milk. It will give your soup a richer flavor and creamier texture. You can also use a combination of coconut milk and vegetable broth, if you prefer.
  • Simmer the soup for at least 30 minutes. This will allow the flavors to meld and the vegetables to soften.
  • Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh herbs. This will add a bit of extra flavor and richness.

Conclusion:

This winter vegetable soup with coconut milk and pear is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover vegetables. So next time you have a bunch of vegetables that need to be used up, give this soup a try. You won't be disappointed!

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