Warm Me Up Soup

 February 4, 2014
Posted by jenn

We have finally been having some weather apropos to winter here in the Bay Area. If you’re looking for a way to warm up, try this easy to make recipe for Warm-Me-Up-Soup.




Source: Theresa Salcedo, CUESA Culinary Intern

Prep Time: 20 minutes
Cooking Time: 40 minutes

Serves 4 to 6


  • 1 medium onion
  • 2 medium carrots
  • 1 stalk of celery
  • 2 to 3 cloves of garlic
  • Assorted winter vegetables (such as fennel, leafy greens, winter squash, parsnips, potatoes, broccoli), enough to yield 3 cups when chopped
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Dried or fresh herbs (thyme, parsley, or bay leaf; optional)
  • 6 cups broth (such as vegetable or chicken)
  • Grated parmesan or other hard cheese (optional)


  1. Wash your hands and the produce, patting them dry. Dice the onions, carrots, celery, garlic, and other winter vegetables so they are roughly the same size to ensure that the ingredients cook evenly. Think about how big your soup spoon is, and how many pieces of vegetable you’d like to fit inside the spoon when you take a bite.
  2. With help from an adult, heat the olive oil in a large pot over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  3. Add the carrots, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until fragrant, about 2 minutes.
  4. Add any hearty vegetables (such as cabbage and potatoes) and dried herbs. Herbs can be put in loose or in a cheesecloth pouch tied with kitchen string. Cook an additional 5 minutes.
  5. Add the broth and any quicker-cooking vegetables (such as peas or tender leafy greens). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the starchiest vegetable can be easily pierced with a fork, about 15 to 25 minutes. Pick out the dried herbs if they are in a pouch. Taste a small spoonful of the soup. Be careful; it’s hot! If needed, season with additional salt and pepper.
  6. Scatter freshly cut herbs and grated cheese atop each bowl of soup.

Devour and Enjoy!


See more from the CUESA — Center for Urban Education about Sustainable Agriculture, a nonprofit founded to educate urban consumers about sustainable agriculture.