Winter-Vegetable Soup

Cozy vibes notwithstanding, the best thing about this easy vegetable soup recipe is its endless capacity for customization. Out of sweet potatoes but wondering what to do with the second half of that butternut squash? Peel and dice the squash into ½” cubes and make the swap. Not into peas? Frozen green beans work just as well. Add in parsnips, turnips, zucchini, or any other fresh vegetables lingering in your crisper. Or reach into the pantry: For a hearty soup with extra protein, stir in cooked lentils—or a can of chickpeas, white beans, or black beans—along with the peas. Got some canned tomatoes? Sure, those can go in too. Have fresh herbs or leafy greens to use up? Stir a few handfuls of spinach, chard, or kale in right at the end and garnish with any tender herb instead of, or in addition to, the dill (fresh parsley, chives, and tarragon all work well).

For the most robust flavor, chicken stock makes a solid base for the broth, but to keep this soup vegetarian (and even vegan), you’ll want to use vegetable broth. For cooks who really want to taste their chosen veg, omit the broth and simply use water. When properly seasoned, it can be just as tasty and will save you a few bucks at the grocery store, though you may want to compensate by adding a few extra aromatics and other seasonings (oregano and other dried herbs, crushed red pepper flakes, a spoonful of miso or mushroom powder).

And while we wouldn’t say no to a final grating of Parmesan, there is one final flourish that’s nonnegotiable: A spritz of fresh lemon juice over each bowl wakes up all those earthy, wintry flavors, reminding you there’s sunshine down the road.