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Yummy food for your brood
Feb 24, 2012
09:40 AM

Winter Vegetable Soup One Pot Meal Recipe

Looking for a delicious, easy, warm-your-bones family dinner? Look no further than one-pot wonders, compliments of Whole Foods Market.

Winter Vegetable Soup One Pot Meal Recipe

Hey, mom and dad: Ditch the mess, grab a bowl and see how simple healthy cooking and eating can be – with a little help from one-pot meal recipes from Whole Foods Market.

The natural and organic grocery store – which recently Midtown Detroit community space (store coming soon!) that'll offer classes and job fairs, to complement its southeast Michigan shops in Ann Arbor, Rochester Hills, Troy and West Bloomfield – has whipped up a perfect winter dinner solution for a tasty, healthy meal that's simple (and won't leave parents with a sink full of dirty dishes!).

Whole Foods' chefs engineered these recipes to be full of flavor, high in fiber and nutrient-packed. Each is based on the simple approach to healthy eating highlighted from the Health Starts Here initiative, which emphasizes whole foods, strong plant content, dense nutrients and healthy fats.

Here, Whole Foods shares its recipe for winter vegetable soup. Give it a go; then try out its other one-pot meal recipes, which range from tomato bulgur or carrot-ginger soups to lentil or bison chili. We're feeling fully and toasty already!

The scoop

This winter vegetable soup is a hearty meal on its own – or a terrific opener to a vegan main course (try Whole Foods Celebration Lentil Loaf.) It serves six.


  • 1 oz. (about 1 cup) dried porcini mushrooms or other dried wild mushrooms
  • 3/4 cup unsalted cashews
  • 6 cups low-sodium vegetable broth, divided
  • 3 rutabagas, peeled and finely chopped (or substitute carrots)
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • Zest and juice of 1 lemon, divided
  • 3 Tbsp. chopped fresh chives


  1. Put mushrooms in a bowl, cover with 1/2 cup boiling water and set aside to let soak 10 minutes.
  2. Meanwhile, in a blender, combine cashews and two cups broth and blend until very smooth, about 1 minute. Pour cashew mixture into a large saucepan and add rutabagas (or carrots), onion and remaining four cups broth. Remove mushrooms from the bowl with a slotted spoon, cut them into bite-size pieces and add them to the pot; carefully pour in the liquid the mushrooms soaked in, being sure to leave behind any grit that has settled in the bottom of the bowl.
  3. Bring the soup to a boil over high heat; then lower heat and simmer, uncovered, until rutabagas (or carrots) are tender, 15 to 20 minutes. Add bell pepper and lemon juice and simmer 3 minutes longer. Serve garnished with chives and lemon zest.

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