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Autumn soups bring warmth and comfort. They help you feel cozy as the leaves change. Each soup I make tells a story of the season. With rich flavors and vibrant colors, they celebrate the harvest. Autumn soups often feature root vegetables. These vegetables add depth and sweetness. Butternut squash, sweet potatoes, and carrots shine in this season. They blend well with herbs like thyme and spices like cumin. The combination creates a comforting bowl of goodness. When you cook, think of what’s in season. Local farms offer fresh produce. Using seasonal ingredients not only tastes better but also supports your community. This soup is a perfect way to showcase these flavors. Seasonal ingredients boast many health benefits. Root vegetables are full of vitamins. Carrots are high in beta-carotene, which is great for your eyes. Sweet potatoes provide fiber and keep you full longer. Kale is packed with nutrients and antioxidants. It helps boost your immune system during colder months. Dried herbs and spices also pack a punch. Thyme helps digestion and adds flavor without extra calories. Cumin can help with inflammation and digestion, making it a smart choice for your health. Making soup at home is a rewarding process. You can control what goes into each bowl. It allows you to avoid preservatives and excess salt. Homemade soup is also a great way to bond with family or friends. Cooking together creates lasting memories. You can share tips and stories while chopping veggies or stirring the pot. Plus, your kitchen will smell amazing! In the end, homemade soup offers warmth, flavor, and joy. It’s about more than just eating; it’s about sharing love and comfort in every spoonful. {{ingredient_image_2}} To make Cozy Harvest Veggie Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 large carrots, diced into bite-sized pieces - 2 stalks of celery, diced - 1 small butternut squash, peeled and cut into ½-inch cubes - 1 medium sweet potato, peeled and diced - 1 cup green beans, trimmed and cut into 1-inch segments - 1 can (14 oz) diced tomatoes, including the juices - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and freshly ground black pepper, to taste - 2 cups kale, stems removed and chopped - Fresh parsley or dill for garnish Fall brings a bounty of fresh veggies. Butternut squash and sweet potato shine in this soup. They add warmth and sweetness. Kale offers rich nutrients and a lovely color. Carrots and celery give a crisp texture. Each ingredient blends well, making this soup cozy and hearty. You can adapt this recipe easily. If you need it vegan, it is already vegan! For gluten-free, use certified gluten-free broth. If you dislike any veggie, swap it out. Zucchini, spinach, or peas work well. Always taste as you go and adjust to your liking! - Heat 1 tablespoon olive oil in a large pot over medium heat. - Finely chop 1 medium onion and add it to the pot. - Sauté the onion for about 5 minutes until it is soft and clear. - Mince 2 cloves of garlic and add them next. Cook for 1 minute until fragrant. - Dice 3 large carrots, 2 stalks of celery, 1 small butternut squash, and 1 medium sweet potato. - Stir these veggies into the pot and cook for 5 to 7 minutes until they soften. - Trim and cut 1 cup of green beans into 1-inch pieces. Add them to the pot. - Open 1 can of diced tomatoes, including the juices, and mix them in. - Pour in 4 cups of vegetable broth. Stir well to combine. - Add 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. - Season generously with salt and pepper to taste. - Raise the heat until the soup boils gently. Then reduce to low heat and cover. - Let the soup simmer for 20 to 25 minutes until all veggies are tender. - In the last 5 minutes, gently fold in 2 cups of chopped kale. - Allow the kale to wilt and turn bright green. - Before serving, taste the soup and adjust seasonings as needed. - Serve hot in rustic bowls and garnish with fresh parsley or dill for color. Pro Tips Chop Uniformly: Ensure all vegetables are cut into similar sizes for even cooking and consistent texture throughout the soup. Enhance Flavor: For a deeper flavor, consider roasting the butternut squash and sweet potatoes before adding them to the soup. Fresh Herbs: Use fresh herbs like thyme or dill instead of dried for a brighter, more aromatic flavor profile. Storage Tips: This soup freezes well, so make a double batch and store leftovers in airtight containers for a quick meal later. {{image_4}} You can make this soup a day in advance. This gives the flavors time to blend. After cooking, let it cool down. Store it in an airtight container in the fridge. When you want to eat, just reheat on the stove. This soup tastes even better the next day! To boost flavors, add fresh herbs like parsley or dill right before serving. You can also squeeze fresh lemon juice for a zesty kick. If you like it spicy, add a pinch of red pepper flakes while cooking. These small changes can make your soup burst with flavor. For the best storage, use glass containers. They keep soup fresh and do not stain. If you plan to freeze, leave some space in the container. Soup expands when frozen. To reheat, thaw it overnight in the fridge. Then, warm it on the stove for the best taste. You can easily make this soup vegan. Just use vegetable broth, which is already in the recipe. All the vegetables are plant-based too. If you want a creamier soup, add a splash of coconut milk or cashew cream at the end. This gives it a rich, smooth texture without breaking the vegan rule. This soup is naturally gluten-free. All the ingredients, from the veggies to the spices, do not contain gluten. Just ensure your vegetable broth is labeled gluten-free. If you want a thicker soup, you can blend a portion of it and mix it back in. This keeps everything gluten-free and adds a nice creaminess. Toppings can really change the soup. Try adding a dollop of plain yogurt or sour cream for creaminess. Croutons add crunch. Fresh herbs like parsley or dill really brighten the flavor. You can also sprinkle some chili flakes if you like heat. For a unique twist, a squeeze of lemon juice gives a fresh zing that contrasts nicely with the rich veggies. To spice up your Cozy Harvest Veggie Soup, add red pepper flakes or cayenne pepper. Start with a pinch, then taste. You can also add fresh jalapeños for a kick. Spice enhances the flavor and warms your soul on chilly days. Think about adding a splash of hot sauce before serving too. Yes, you can freeze your soup! Let it cool first, then transfer it to an airtight container. Leave some space at the top for expansion. It will stay fresh for about three months in the freezer. When ready to eat, thaw it overnight in the fridge and heat it on the stove. Pair your soup with crusty bread or a fresh salad. A slice of whole-grain bread is perfect for dipping. You can also serve it with a dollop of yogurt or sour cream for creaminess. Fresh herbs like parsley or dill add a nice touch. Enjoy your cozy meal! This blog post shared the joys of making healthy autumn soups. We explored the benefits of seasonal ingredients and the importance of homemade meals. I provided a detailed recipe for Cozy Harvest Veggie Soup, covering the best ingredients and cooking steps. As you dive into soup-making, remember to customize it to your taste. Enjoy the warmth and comfort your homemade soup brings on chilly days. Let each bowl create cozy moments this autumn.

Cozy Harvest Veggie Soup

A warm and hearty vegetable soup perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 large carrots, diced into bite-sized pieces
  • 2 stalks celery, diced
  • 1 small butternut squash, peeled and cut into ½-inch cubes
  • 1 medium sweet potato, peeled and diced
  • 1 cup green beans, trimmed and cut into 1-inch segments
  • 1 can (14 oz) diced tomatoes, including the juices
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • to taste salt and freshly ground black pepper
  • 2 cups kale, stems removed and chopped
  • for garnish fresh parsley or dill

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and soft.
  • Incorporate the minced garlic into the pot and sauté for an additional minute, or until fragrant, being careful not to let it brown.
  • Introduce the diced carrots, celery, butternut squash, and sweet potato to the pot. Cook for about 5 to 7 minutes, stirring frequently, until the vegetables begin to soften slightly.
  • Add the green beans and the entire contents of the can of diced tomatoes, including their juices, and mix well.
  • Carefully pour in the vegetable broth and sprinkle in the dried thyme, ground cumin, and paprika. Stir to combine, then season generously with salt and freshly ground black pepper to enhance the flavors.
  • Increase the heat to bring the soup to a gentle boil, then reduce to low heat. Cover the pot and let it simmer for 20 to 25 minutes, or until all the vegetables are tender and cooked through.
  • In the last 5 minutes of cooking, gently fold in the chopped kale, allowing it to wilt and turn bright green.
  • Before serving, taste the soup and adjust the seasonings if desired, adding more salt, pepper, or spices as necessary to suit your palate.
  • Serve the soup hot, ideally in rustic bowls, and garnish each portion with a sprinkle of fresh parsley or dill for a vibrant touch.

Notes

Feel free to add any seasonal vegetables you have on hand.
Keyword fall recipe, soup, vegetarian