Hearty Winter Veggie Soup with White Beans | Simple, Nourishing, and Creamy

Cozy, creamy, and packed with vegetables—this nourishing soup is pure comfort in a bowl. Simple ingredients, no oil, and it freezes beautifully for easy future meals

This soup is inspired by the simple, vegetable-forward soups commonly found throughout Portugal. This hearty vegetable and white bean soup that's creamy, comforting, and deeply satisfying. Made with leeks, potatoes, carrots, turnip, butternut squash, and creamy white kidney beans, it’s blended until silky and finished with a handful of fresh spinach right in the bowl.

Everything cooks in one pot using a simple water sauté, making this an easy, oil-free recipe that lets the vegetables shine. The beans add creaminess and protein, and you can easily boost it with a second can if you’d like.

This soup is perfect for meal prep—after chilling, it freezes beautifully. When you’re ready to enjoy it again, just thaw and re-blend to bring it back to its original creamy texture. Ideal for cozy nights, healthy lunches, or stocking your freezer with nourishing, plant-based meals.

⬇️Ingredients & Directions below
👍If you enjoyed this cozy, plant-based soup, please like the video and subscribe to the channel for more fresh, simple, and nourishing recipes every week.
▶️Recipe mentioned in this video:
Homemade Bouillon    • Stop Buying Expensive Bouillon! (4 Homemad...  
🔗Product in this video I use and recommend
Vitamix Blender https://a.co/d/8MFpfZI
Vitamix Low Profile Tamper https://a.co/d/a38TZd6

#PlantBasedSoup #VeganComfortFood #WholeFoodPlantBased #HealthySoupRecipes #FreezerFriendly

🥣INGREDIENTS:
1 medium onion, chopped
1 teaspoon garlic, chopped
2 large leeks, trimmed, chopped and washed thoroughly
4 medium white potatoes, chopped
3 large carrots, chopped
1 medium turnip, chopped
2 cups butternut squash, chopped
5 large bay leaves
1/2 teaspoon dried thyme
8 cups water w/8 tablespoons of my veggie bouillon (see recipe link above. OR you can use 2 quarts of packaged broth from the store.
1 can white kidney beans, drained. Add a second can for more protein if desired
Salt and pepper to taste
Baby spinach for garnish when serving

👩‍🍳DIRECTIONS:
1. Place a large pot over high heat. When a drop of water dances in the pot, you're ready to start your water sauté.
2. Add the onions and leaks to the pot. Sauté until reduced, adding a splash of water to the pot as the veggies begin to create color in the bottom of the pan.
3. Add garlic and sauté 30-60 seconds.
4. Add the water and bouillon (or broth) to the pot
5. Add the potatoes, turnip, squash, bay leaves and beans.
6. Once the soup begins to boil, reduce heat to medium, cover (with lid tilted) and simmer until veggies are soft.
7. Transfer part of the soup to a blender (filling blender no more than 2/3 full.).
8. Blend until smooth. Transfer to a large container and blend remaining soup.
9. Toss a little spinach in the bottom of a bowl and to with hot soup.

🍽️After chilling the soup freezes beautifully. When ready, thaw and blend to return to original consistency.



























KEYWORDS:
plant based vegetable soup, vegan vegetable soup, creamy vegetable soup, white bean soup, Portuguese vegetable soup, oil free soup, whole food plant based soup, freezer friendly soup, healthy vegan soup, blended vegetable soup, leek potato soup vegan, cozy winter soup