Arendelle-Inspired Winter Vegetable Soup with Thyme
A warming vegetable soup featuring root vegetables and fresh thyme, evoking the cozy feeling of a snowy kingdom. This general-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and diced carrots
- 2, diced celery stalks
- 1 medium, peeled and diced parsnip
- 2 medium, peeled and diced potato
- 3, minced garlic cloves
- 3 fresh thyme sprigs
- 6 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 3 diced medium carrots, 2 diced celery stalks, and 1 diced medium parsnip. Sauté for 7 minutes until vegetables soften and the onion becomes translucent.
- Step 2: Stir in 3 minced garlic cloves and 3 fresh thyme sprigs; cook for 1 minute until fragrant.
- Step 3: Add 2 diced medium potatoes and 6 cups vegetable broth. Increase heat to high and bring to a boil, then reduce to a simmer and cook for 25 minutes until all vegetables are tender.
- Step 4: Remove thyme sprigs, season the soup with 1 tsp salt and 1/2 tsp black pepper, then stir in 1 cup frozen peas. Simmer for 5 more minutes until peas are heated through.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley, then ladle into bowls and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arendelle-Inspired Winter Vegetable Soup with Thyme take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arendelle-Inspired Winter Vegetable Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Arendelle-Inspired Winter Vegetable Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arendelle-Inspired Winter Vegetable Soup with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Arendelle-Inspired Winter Vegetable Soup with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
