Spicy Winter's Stew Soup

Warm up cold days with a comforting bowl of Spicy Winter's Stew Soup—a hearty, flavor-packed recipe that's as nourishing as it is delicious. Bursting with vibrant winter vegetables like carrots, parsnips, and kale, this stew is elevated by smoky paprika, earthy cumin, and a kick of red pepper flakes, creating a perfectly balanced spice profile. Fire-roasted diced tomatoes and creamy chickpeas add depth and texture, while a splash of lemon juice brightens every spoonful. Ready in just over an hour, this one-pot soup is easy to prepare and ideal for cozy family dinners or make-ahead meals. Serve it hot, topped with fresh parsley, for the ultimate winter comfort food experience. Perfect for vegan diets, this recipe is packed with nutrients and brimming with seasonal flavor.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 medium russet potatoes, diced
• 3 cups kale, chopped with stems removed
• 1 15-ounce can canned chickpeas, drained and rinsed
• 1 15-ounce can fire-roasted diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 4

Add the carrots, parsnips, and potatoes. Stir well and cook for 5 minutes, allowing the vegetables to slightly soften.

Step 5

Stir in the tomato paste, smoked paprika, ground cumin, ground coriander, red pepper flakes, salt, and black pepper. Mix well to coat the vegetables in the spices.

Step 6

Pour in the vegetable broth and add the fire-roasted diced tomatoes. Bring the soup to a boil, then reduce the heat to a simmer.

Step 7

Cover the pot and let the soup simmer for 25-30 minutes, or until the vegetables are tender.

Step 8

Add the chickpeas and chopped kale to the pot. Stir well and cook for another 5-7 minutes until the kale is wilted and tender.

Step 9

Stir in the lemon juice and taste the soup, adjusting the seasoning if needed.

Step 10

Serve the soup hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(3734.7g)

Amount per serving	% Daily Value*
Calories	1845.7

Total Fat 42.4g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5730.6mg	0%
Total Carbohydrate 329.6g	0%
Dietary Fiber 64.9g	0%
Total Sugars 69.0g
Protein 61.3g	0%

Vitamin D 0IU	0%
Calcium 1196.0mg	0%
Iron 26.8mg	0%
Potassium 8404.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.6%

Protein: 12.6%

Carbs: 67.8%