Batch Cooking Soups: 4 Bases to Enjoy All Winter

Introduction

Winter often means rainy days, chilly evenings, and an irresistible craving for comforting dishes. At the heart of this season, soup is a perfect choice to warm up while filling up on nutrients. With the batch cooking method, you can prepare several types of vegetarian soups in advance and adapt their recipes according to your desires or the available vegetables. In this article, we offer you four soup bases to enjoy all winter long, saving time, varying pleasures, and savoring delicious meals with ease.

The principle of batch cooking is simple: cook in larger quantities over a given period (usually an afternoon or a day each week), then store the preparations in airtight containers. You will no longer need to ask the eternal question: “What am I going to eat tonight?” Thanks to your soup bases, you only need to take a container out of the refrigerator or freezer, reheat it, add a few ingredients or condiments to customize it according to your mood… and you’re done.

The Benefits of Batch Cooking for Soups

Before diving into the four basic recipes, let’s highlight the main advantages of batch cooking applied to soups:

  1. Time saver: By preparing your soups in one or two cooking sessions per week, you avoid spending long moments cooking every night. Moreover, the cleaning time is reduced.
  2. Energy savings: Cooking large quantities at once allows you to better manage your energy consumption. The stovetop and oven won’t need to run daily for long periods.
  3. Nutritional balance: Soups are a concentrate of vegetables, legumes, and sometimes grains. Preparing several types of soups per week ensures nutritional diversity while enjoying the vitamins, minerals, and fibers offered by a wide range of foods.
  4. Waste reduction: If you cook conscientiously by planning your menus, you limit leftovers and wasted food. Peelings can also be used (for example, in broth) to add even more flavor and nutrients to your soups.
  5. Comfort and practicality: When dinner time comes, there’s no need to shop or think of a quick recipe. Simply reheat your soup, optionally add some toppers (seeds, homemade croutons, fresh herbs), and enjoy quietly.

The 4 Vegetarian Soup Bases to Enjoy All Winter

Below, we offer you four basic soups, easy to make in large quantities. They keep very well in the refrigerator or freezer. You can then personalize them at the time of tasting with additional vegetables, aromatics, herbs, spices, or different toppings.

1. Root Vegetable Soup

Why we love it:

  • It’s a creamy, comforting soup rich in vitamins and minerals.
  • Its slightly sweet taste pairs perfectly with spices like curry, ginger, or cinnamon.
  • It’s very simple to prepare in large quantities and can be thickened or thinned according to your taste.

Basic Ingredients (for about 6 servings):

  • 3 medium-sized carrots
  • 3 potatoes
  • 2 parsnips (or turnips)
  • 1 onion
  • 1 clove of garlic
  • 1 liter of vegetable broth (homemade or cube)
  • 2 tablespoons of olive oil
  • Salt, pepper

Preparation:

  1. Peel all the vegetables (carrots, potatoes, parsnips, onion, garlic). Cut them into large pieces.
  2. In a large pot, sauté the onion in olive oil over medium heat. After a few minutes, add the minced garlic.
  3. Then add the other vegetables (carrots, potatoes, parsnips) and let them sauté for 2 to 3 minutes to soak up the oil and release their aromas.
  4. Pour in the vegetable broth and bring to a boil. Then reduce the heat and cover to let simmer for about 20 to 25 minutes, or until the vegetables are very tender.
  5. Blend the soup using an immersion blender or a regular blender. Adjust the seasoning with salt and pepper. If you find the soup too thick, add a little water or broth.

How to vary it:

  • Spicy version: Add curry, freshly grated ginger, or a few pinches of chili. This enhances the taste and adds an exotic note.
  • Creamy version: Add a touch of plant-based cream (like soy or almond cream) just before serving for an ultra-creamy soup.
  • Gourmet toppings: Sprinkle your bowl with roasted pumpkin seeds, whole-grain croutons, or thin slices of marinated radishes for a mix of textures.

2. Legume Soup (Lentils or Chickpeas)

Why we love it:

  • Legumes are an excellent source of plant-based proteins, fibers, and minerals.
  • They add consistency to the soup and transform it into a balanced main dish.
  • You can vary the legumes (green lentils, coral lentils, chickpeas, white beans…) depending on your stock and the season.

Basic Ingredients (for about 6 servings):

  • 200 g of lentils (green or coral) or dried chickpeas (pre-soaked)
    You can also use canned versions for time-saving.
  • 2 carrots
  • 1 leek
  • 1 onion
  • 2 cloves of garlic
  • 1 liter of vegetable broth
  • 2 tablespoons of olive oil
  • Salt, pepper

Preparation:

  1. Rinse and drain the lentils or chickpeas. If using dried legumes, it’s recommended to soak them the night before (especially for chickpeas).
  2. Cut the carrots and leek into slices, mince the onion and garlic.
  3. In a pot, sauté the onion and garlic in olive oil. Then add the carrots and leek, let them sweat for a few minutes.
  4. Add the legumes (lentils or chickpeas), then pour in the vegetable broth.
  5. Let simmer over low heat for 30 to 40 minutes (or the time indicated for the chosen legumes). If using canned legumes, the cooking time will be significantly reduced (about 15 minutes of simmering is enough).
  6. At the end of cooking, you can blend all or part of the soup. Some prefer to keep chunks for texture variation. Salt and pepper to taste.

How to vary it:

  • With mild spices: Add cumin, sweet paprika, and turmeric for color and a comforting aroma.
  • With leafy greens: A few minutes before serving, incorporate chopped spinach, kale, or chard. This will add a green touch and extra nutrients.
  • Crunchy toppings: Sprinkle with sesame seeds or toasted pine nuts. You can also add a spoonful of plant-based yogurt to each bowl for extra creaminess.

3. Revisited Vegetarian Miso Soup

Why we love it:

  • Miso paste is a fermented food, rich in probiotics and flavors (umami).
  • This soup is light but can become hearty if you add plant-based proteins and certain grains.
  • Quick to prepare, it’s ideal for a quick lunch or a light dinner.

Basic Ingredients (for about 6 servings):

  • 2 liters of water
  • 2 tablespoons of miso (white miso, brown miso, according to your preference)
  • 200 g of firm tofu or tempeh
  • 1 sheet of nori seaweed (or kombu)
  • 2 carrots
  • 1 small bunch of Chinese cabbage (or a leek if you prefer)
  • 1 clove of garlic
  • 1 piece of fresh ginger (about 2 cm)
  • 2 tablespoons of soy sauce (tamari or shoyu)
  • Sesame oil (optional)
  • Pepper

Preparation:

  1. Bring the water to a boil in a large pot.
  2. Meanwhile, peel and mince the garlic and ginger, cut the carrots and Chinese cabbage (or leek) into thin strips.
  3. When the water boils, lower the heat and add the seaweed, vegetables (carrots, cabbage or leek), garlic, ginger, and soy sauce. Let simmer for about 10 to 15 minutes, until the vegetables are tender.
  4. Cut the tofu or tempeh into cubes and add them to the soup.
  5. In a separate bowl, dilute the miso paste with a ladle of hot broth (to avoid boiling the miso, which would partially destroy its nutrients).
  6. Reduce the heat to a minimum, then pour the diluted miso paste into the pot. Stir gently and avoid boiling the soup at this stage.
  7. Pepper to your liking and add a drizzle of sesame oil if desired.

How to vary it:

  • More substantial version: Add soba or udon noodles, along with a handful of mushrooms (shiitake or button mushrooms).
  • Additional proteins: Replace tofu with seitan strips or add edamame (soybeans) to vary protein sources.
  • Fresh and tangy note: Sprinkle each bowl with chopped green onions and a bit of lemon juice or rice vinegar. This will give the soup a zing.

4. Vegetarian Minestrone Soup

Why we love it:

  • Originating from Italy, minestrone is perfect for enjoying a variety of vegetables and grains.
  • It is very satisfying, thanks to the combination of vegetables, legumes, and pasta (or rice).
  • Perfect for improvising with the vegetables available in your refrigerator.

Basic Ingredients (for about 6 servings):

  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 1 zucchini (in winter, you can replace it with cubed squash)
  • 1 tomato or 200 g of canned crushed tomatoes
  • 2 cloves of garlic
  • 100 g of white beans (canned or pre-cooked)
  • 100 g of short pasta (like shells or ditalini), or rice
  • 1 liter of vegetable broth
  • 2 tablespoons of olive oil
  • Salt, pepper

Preparation:

  1. Mince the onion and garlic cloves. Cut the carrots, celery, and zucchini into small cubes.
  2. In a pot, sauté the onion for a few minutes in olive oil. Then add the garlic.
  3. Incorporate the chopped vegetables (carrots, celery, zucchini) and let cook for a few minutes over medium heat.
  4. Pour in the vegetable broth and bring to a boil. Then add the tomatoes (fresh or crushed).
  5. Lower the heat and let simmer for 15 minutes. Then, add the white beans and pasta (or rice). Let cook according to the pasta cooking time (about 8 to 10 minutes) or rice (sometimes a good fifteen minutes).
  6. Salt and pepper at the end of cooking.

How to vary it:

  • Herb fragrance: Add a tablespoon of vegan pesto, or a few fresh basil and oregano leaves just before serving.
  • With other vegetables: You can add or replace some vegetables with peas, green beans, butternut squash, or leek.
  • Gourmet touch: Sprinkle a little nutritional yeast on top for a slightly cheesy taste without dairy products.

Storage and Reheating Tips

To ensure your batch cooking of soups is a success all around, remember to follow some good storage practices:

  1. Cool quickly: Once your soup is cooked, let it cool as quickly as possible before transferring it to containers. You can place the pot in a sink filled with cold water to speed up the process.
  2. Adapted portions: Divide your preparations into containers of different sizes. This way, you can defrost only what you need (a single portion for a quick lunch, or a large container for the whole family).
  3. Refrigerator storage: In jars or airtight boxes, your soups keep for up to 3 or 4 days in the cold. If you plan to consume them beyond this period, prefer freezing.
  4. Freezing: Soups freeze very well (up to 2 or 3 months of storage). Just note that some soups with vegetable chunks will remain a bit firm or, conversely, have a more tender texture after thawing. This texture change does not detract from the flavor.
  5. Reheating: Reheat your soups over low heat in a saucepan. You can add a little water or broth if the texture has thickened too much. Avoid boiling for too long, especially if you had delicate ingredients (fresh herbs, miso…).

How to Vary Your Soups Throughout the Season

Although winter is full of root vegetables and squashes, the variety of soups to concoct is almost endless. Beyond the four bases presented, you can adapt your recipes according to arrivals and your preferences:

  • Enrich with grains: You can add rice, quinoa, buckwheat, or even pearl barley to your soups for a more complete meal.
  • Mix of green vegetables: In winter, spinach, chard, kale, or even Brussels sprouts are good options to enhance your soups.
  • Flavor combinations: Consider pairing seasonal vegetables with ingredients that enhance their taste. For example, butternut squash pairs well with cinnamon or nutmeg, while parsnip loves cumin and coriander.
  • Aromatic herbs: Basil, coriander, parsley, chives, dill, chervil… Aromatic herbs bring freshness and adjust the personality of your soups.
  • Coconut milk and exotic spices: For an oriental touch, incorporate coconut milk and spices like curry, lemongrass, or cardamom.

Additional Tips for Successful Batch Cooking

  • Planning: Make a list of your ingredients and decide in advance which recipes you will prepare. This way, you avoid forgetting and can buy the right amount of vegetables and other supplies.
  • Workstation organization: Gather all your equipment and ingredients before you start cooking. Peel, cut, chop everything that needs it. Then, proceed to cook each soup one after the other or in parallel if you have multiple burners.
  • Reuse peelings: Carrot, potato, or onion peelings can easily be turned into broth. Wash them thoroughly, boil them in water for 20 to 30 minutes with some aromatics (bay leaves, thyme…), then strain. You get a homemade broth to freeze or use in your soups.
  • Labeling: Remember to indicate the date and name of the soup on your containers, especially if you freeze them. This way, you will quickly know what food you have on hand and how long it has been stored.

Conclusion

Batch cooking soups is an ideal solution to face winter with peace of mind: you save precious time, reduce waste, and ensure healthy, varied, and nourishing meals. With these four bases (root vegetable soup, legume soup, revisited miso soup, and minestrone), you have a wide range of flavors and textures to satisfy all your cravings. All that’s left is to start preparing these comforting soups and to vary them endlessly according to your market finds and personal tastes.

By adopting these storage and organization tips, you will make your winter weeks smoother, with the assurance of enjoying a good steaming bowl of vegetarian soup whenever you want. So, get out your largest pots, jars, and freezer bags… and fully enjoy this simple yet essential pleasure of the cold season: soup. Happy batch cooking and bon appétit!