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Harvest Vegetable Soup

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A warm and comforting vegetable soup that captures the essence of fall with fresh, seasonal ingredients.

Ingredients

Scale
  • 1 Squash (Acorn or Butternut)
  • 2 Carrots
  • 2 cups Kale
  • 2 Tomatoes (Canned or Fresh)
  • 4 cups Vegetable Broth
  • Herbs (Thyme and Bay Leaf)
  • Salt
  • Pepper

Instructions

  1. Prep your veggies: Start by washing and peeling your squash and carrots. Cut the squash in half and scoop out the seeds. Dice into bite-sized cubes. For the carrots, slice them into half-moons or sticks.
  2. Sauté the base: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the diced squash and carrots first; allow them to sauté for about 5-7 minutes until they start to soften.
  3. Add the garlic and tomatoes: Mince a couple of cloves of garlic and toss them into the pot. Sauté for an additional minute. Then, pour in those tomatoes.
  4. Pour in the broth: Add about 4 cups of vegetable broth to the pot. Bring everything to a gentle simmer.
  5. Add kale and herbs: Once your soup is simmering, throw in the kale, thyme, and bay leaf. Let it cook for about 15-20 minutes.
  6. Adjust seasonings: Taste the soup and add more salt, pepper, or any other seasonings to make it your own.
  7. Serve and enjoy: Ladle it into bowls and serve with a sprinkle of fresh herbs on top.

Notes

Try serving with a slice of crusty bread or a dollop of crème fraîche for added richness.

Nutrition

Keywords: vegetable soup, harvest soup, cozy soup, fall recipes

Find it online: https://ivoryapron.com/harvest-vegetable-soup/