Autumn Vegetable Soup
This warm and hearty Autumn Vegetable Soup is perfect for chilly days, brimming with seasonal vegetables and comforting flavors. It's nutritious, easy to make, and ideal for serving family or guests.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Stirring spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium parsnip, diced
- 1 medium potato, peeled and diced
- 1 cup butternut squash, peeled and diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 cup kale or spinach, chopped
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
- Add the carrots, parsnip, potato, and butternut squash to the pot. Sauté for about 5 minutes, stirring occasionally.
- Add the red bell pepper and zucchini, and continue to cook for another 5 minutes.
- Pour in the vegetable broth, and add the dried thyme and oregano. Bring the mixture to a boil.
- Once boiling, reduce heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
- Add the chopped kale (or spinach) and lemon juice to the soup, stirring well. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional herbs if desired.
Notes
Feel free to customize the soup with any seasonal vegetables you have on hand.
This soup stores well in the fridge for 3-4 days and can also be frozen for up to 3 months.
For a heartier version, consider adding cooked beans or lentils for extra protein.