Fall Harvest Vegetable Soup (plant Recipe

Indulge in the warm embrace of a vegetable medley. A symphony of cubed butternut squash, sweet potatoes and tender greens gently simmered with tomatoes and aromatic herbs creates a comforting, nourishing soup. This masterpiece is the ideal healthy treat for a crisp day, promising flavor and wellness with every spoonful.

I recently tried making this Fall Harvest Vegetable Soup and loved how its nutritious and full of flavor. I started by heating 2 Tbsp olive oil in a pot and adding 1 large diced onion and 3 cloves minced garlic.

Then I tossed in 2 medium carrots and 2 chopped celery stalks along with a small butternut squash and a medium sweet potato, both peeled and cubed. I also added 1 chopped zucchini along with a can of diced tomatoes with their juice and 4 cups vegetable broth.

For extra flavor, I included a bay leaf, 1 tsp dried thyme and 1 tsp dried rosemary. Finally, I folded in 2 cups chopped kale along with salt, pepper and a pinch of red pepper flakes if im in the mood for some spice.

This soup is hearty, low in calories and loaded with vitamins making it a great healthy fall dinner option thats perfect for paleo and vegan diets.

Why I Like this Recipe

I really love this recipe because it’s so easy to make but still tastes amazing. I can toss in all these different veggies and they come together to create a hearty and comforting meal that warms me up on a cold day.

I like that its super healthy too. This soup is packed with nutrients and it feels good knowing i’m eating something that’s good for my body while still being really yummy.

Another thing i appreciate about this recipe is how simple it is. The one-pot method means less mess and cleanup which is a lifesaver on busy days.

Lastly, i love that it gives me the chance to play around with the flavors. If i want a kick of spice or a little extra salt sometimes, i can easily adjust it to suit my mood.

Ingredients

• Olive oil: It offers heart healthy fats and help meld flavors together when cooking.
• Onion: Adds a savory base, packed with beneficial compounds and fiber nutrients for every bowl.
• Garlic: Brings punchy, bold flavor while giving anti-inflammatory benefits that are super.
• Carrots: Naturally sweet, loaded with vitamin A and fiber, they really brighten up the soup.
• Sweet potato: Its natural sweetness balances savory notes and gives hearty carbs for energy.
• Kale or spinach: Provides fiber and iron while lending a fresh, nutritious green touch.

Ingredient Quantities

• 2 Tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 small butternut squash (about 2 to 3 cups), peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes with their juice
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Optional: a pinch of red pepper flakes if you like a bit of spice

How to Make this

1. Heat 2 Tbsp olive oil in a large pot over medium heat, then add a large diced onion, 2 chopped carrots and 2 celery stalks. Let them soften for about 5 minutes.

2. Toss in 3 minced garlic cloves and stir for about 1 minute until it smells amazing.

3. Add the cubed butternut squash (about 2 to 3 cups), peeled and cubed sweet potato, and chopped zucchini into the pot and stir to mix evenly.

4. Pour in the can of diced tomatoes with their juice and 4 cups of vegetable broth so you have lots of liquid for the veggies.

5. Now add the bay leaf, 1 tsp dried thyme and 1 tsp dried rosemary along with an optional pinch of red pepper flakes if you like a bit of spice.

6. Bring everything to a boil, then reduce the heat to a simmer and let it cook while covered for about 25 to 30 minutes until the vegetables turn tender.

7. Mix in 2 cups of chopped kale or spinach and let the greens cook for another 5 minutes until they wilt.

8. Taste the soup and add salt and pepper to your liking.

9. Give the soup a good stir to make sure all the flavors combine well.

10. Remove the bay leaf and serve the soup hot as a cozy meal that warms you up on a chilly day. Enjoy!

Equipment Needed

1. Large pot with lid – needed to heat the olive oil and simmer the soup
2. Stove – for cooking all the ingredients
3. Cutting board – for chopping the onions, carrots, celery and all the veggies
4. Sharp chef’s knife – used to dice, chop and cube the vegetables
5. Vegetable peeler – for peeling the squash and sweet potato
6. Measuring spoons – to measure the olive oil, herbs, and spices
7. Measuring cups – to portion the vegetable broth and the cubed veggies
8. Can opener – for opening the can of diced tomatoes
9. Stirring spoon – to mix all the ingredients together during cooking

FAQ

Fall Harvest Vegetable Soup (plant Recipe Substitutions and Variations

• Onion: Try using about 1 cup chopped shallots or even half a medium leek if you dont have a large onion.
• Garlic: If you dont have fresh garlic, use 1/2 tsp garlic powder for each clove.
• Butternut Squash: You can swap it with about 1 cup of pumpkin cubes which works pretty well in this soup.
• Zucchini: Yellow squash can be a good alternative since they have a similar mild flavour.
• Kale/Spinach: Swiss chard is an option if you want a leafy green that adds a bit of colour and texture.

Pro Tips

1. When you cook the onions and garlic, let em soften on a low heat so they dont burn, that way you get a richer flavor in your soup.
2. Try roasting some of your veggies like the squash and sweet potato before adding them in, it can boost the flavor by giving them a nice caramelized taste.
3. If you prefer a creamier texture, you might wanna blend a small portion of the soup and then mix it back in, it makes the dish more velvety.
4. Always taste towards the end and tweak the salt, pepper and herbs, cause every stove and pot heats a little different so you might need extra seasoning.