Harvest Vegetable Soup
A heartwarming blend of seasonal vegetables perfect for cozy fall evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Squash (butternut or acorn)
- 2 Carrots, peeled and sliced
- 1 bunch Kale, destemmed and chopped
- 1 can Tomatoes (fresh or canned)
- 4 cups Vegetable broth
- 1 Onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- Fresh herbs (like thyme or rosemary)
Instructions
- Prep your ingredients by rinsing the vegetables and chopping them into bite-sized pieces.
- Sauté the onions and garlic in olive oil over medium heat for 3–5 minutes until fragrant.
- Add the chopped carrots and squash to the pot; cook for 5–7 minutes until they start to soften.
- Pour in the broth and add the tomatoes; bring to a gentle boil, then simmer for 15–20 minutes.
- Toss in the chopped kale and let everything simmer for another 5–10 minutes.
- Taste the soup and adjust seasoning as desired.
Notes
Add chickpeas for protein or a splash of coconut milk for creaminess. This soup stores well in the fridge and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: soup, vegetable, fall, healthy, comfort food