If you are looking for a comforting winter dish, this vegan vegetable broth is for you. It is hearty and light, does not contain any additive or nasty oils that you find sometimes in the soups in shops, and it tastes like cream.

Winter and the Importance of Vitamin D

In winter I like to have hot meals that can be ready in 30 minutes or less because I find comfort in nourishing food, when it’s cold outside, and the sun has been too scarce for a while.

It always amazes me how the lack of sun can really take its toll on our mood, our will to go outside, and on what we want to do, period.

Studies are being more and accurate about how vitamin D, coming from the sun, is so important to our body functioning well and helping our immune system thrive. It now suggests that vitamin D is not actually a vitamin like its name would indicate, but a hormone. And when hormones are not properly balanced, it’s our whole body that can be feel out if it.

Make sure that you go out during the day in winter and expose yourself to daylight, even for 10 minutes. Your face, neck, hands, whatever you can show (obviously don’t over do it and keep warm), the surface of your skin absorbs the light and contributes to overall wellbeing.

You can also supplement yourself with vitamin D, it’s one of the rare ones that we should all supplement with because it turns out that most populations living in seasonal climate, with proper hot and cold seasons, are deficient in vitamin D. Make sure to purchase from a reliable source though, and check the labels.

The Power of Food

Additionally to getting your vitamin D from the sun and supplements, you can also get lots of energy from nutrients found in .. food of course.

Fruits and vegetables that are colourful are high in phytonutrients – the more colour, the more nutrient-dense they are.

That’s why I try and find my energy in food, in colourful squashes and oranges, leafy greens and apples, and no fake or processed foods that will make me feel K.O.

Not only do they make your plate look appetising, they also are great for you.

I aim to have two, sometimes three, serving of vegetables per meal, excluding breakfast. And snacks contain fruit or vegetables so that’s another couple of them. They help you fight infections, bring you vitamins and minerals, energy. They are literally the source of life, and that’s what I love about them.

Vegan Vegetable Broth

They key to tasty and appetising veggies is to prepare them well. This vegan vegetable broth is heartwarming, the coconut milk and soy broth make it taste beyond creamy and the perfect winter recipe.

You only need a couple of vegetables that like to spiralise like noodles, plus another for decoration like the edamame beans. Add “real” soba noodles – they are made of buckwheat so don’t contain much gluten and are better for digestion.

The broth is made of coconut milk from a can with soy sauce and this is it. It is all ready in 20 minutes plus the prep time and it is delicious.

I love a dinner that’s ready in less than 30 minutes for weeknight meals when after a long day at work you can just rustle up something easy and delicious that everyone will love.

For other dinner recipes, check out my Nutty & Creamy Parsnip Soup, Easy & Spicy Stir Fry or Homemade Gazpacho.