Harvest Harmony Soup

$- 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, sliced into rounds - 2 celery stalks, chopped - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 medium potato, peeled and diced - 4 cups vegetable broth (homemade or store-bought) - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - 1 cup fresh kale, stems removed and chopped - 1/2 cup fresh parsley, chopped for garnish - Juice of 1 ripe lemon For this soup, you can use: - A large, heavy-bottomed pot - A cutting board and knife - A wooden spoon for stirring - An immersion blender for pureeing (if desired) - Measuring spoons and cups While the recipe includes thyme and cumin, you can add: - A pinch of red pepper flakes for heat - A dash of smoked paprika for depth - Fresh herbs like basil or cilantro for a brighter taste - A splash of balsamic vinegar for tanginess {{ingredient_image_2}} Start by gathering all your ingredients. You need fresh and crisp vegetables. Chop the onion finely. Mince the garlic. Slice the carrots into rounds. Chop the celery into small pieces. Peel the butternut squash and cut it into 1-inch cubes. Peel and dice the potato. These steps set you up for a smooth cooking process. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes. Stir often until the onion looks soft and clear. Next, add the minced garlic, sliced carrots, and chopped celery. Cook for another 5 minutes. The kitchen will start to smell great! This mix makes a tasty base for your soup. Add the diced butternut squash and potato to your pot. Stir everything well. Pour in 4 cups of vegetable broth. Sprinkle 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, and a pinch of salt and pepper. Turn up the heat until it gently boils. Then, lower the heat and cover the pot. Let the soup simmer for 20-25 minutes. The veggies should be soft enough to pierce with a fork. After that, stir in 1 cup of chopped kale. Cook for 5 more minutes. The kale will wilt and brighten the soup. Finally, squeeze the juice of 1 ripe lemon into the pot. Taste and adjust the seasoning if needed. If you want a creamy soup, use an immersion blender to puree it. If you prefer a chunkier texture, leave it as is. Enjoy this cozy fall soup! To get the right texture, you have two options. You can blend the soup for a creamy feel. Use an immersion blender for this. If you want a chunkier soup, leave it as is. Both ways taste great. Adjust the thickness by adding more broth if needed. Timing helps your soup shine. Start with the onion and garlic. They need a few minutes to get soft. Next, add carrots and celery. They take about five minutes to cook. Butternut squash and potatoes need more time. Let them simmer for 20-25 minutes. Finally, add the kale last. It wilts quickly in just five minutes. To make your soup pop, try these tips. Add a dash of hot sauce for heat. A sprinkle of fresh herbs can brighten the dish. If you like it tangy, squeeze in more lemon juice. You can also mix in a spoonful of pesto for depth. Experiment with spices to find your favorite blend! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup significantly. Opt for seasonal produce whenever possible for the best taste. Adjust Consistency: For a creamier soup, blend it until smooth. If you prefer a chunkier texture, simply mash some pieces with a fork before serving. Spice it Up: Feel free to add a pinch of red pepper flakes or a dash of hot sauce for an extra kick. Adjust according to your heat preference! Storage Tips: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. {{image_4}} You can easily make this soup vegetarian or vegan. Just use vegetable broth. The base of this soup is already plant-based. If you want creaminess, add coconut milk instead of dairy. This gives a lovely texture and flavor. You can also include more veggies. Consider adding bell peppers or zucchini for variety. Need a heartier soup? Adding protein is simple. You can toss in cooked beans or lentils. Chickpeas work great too! They add fiber and make the soup filling. If you prefer meat, shredded chicken or turkey can boost the flavor. Just stir them in during the last few minutes of cooking. Changing the spices can really change the taste. For a spicy kick, add cayenne pepper or red pepper flakes. If you want a fresh twist, try adding fresh herbs like basil or cilantro. You can also swap thyme for rosemary for a woodsy flavor. Experiment with your favorites to make the soup your own! After making the soup, let it cool down. Pour it into airtight containers. Make sure to leave some space at the top. This allows for any expansion when freezing. Label the containers with the date. Store them in the fridge if you plan to eat the soup soon. You can freeze this soup for later. It keeps well for up to three months. When ready to eat, take it out of the freezer. Place it in the fridge overnight to thaw. Reheat it in a pot over medium heat. Stir often to ensure even warming. You can also use a microwave, but stir halfway through. In the fridge, the soup lasts about 3 to 5 days. If you see any signs of spoilage, like an off smell or mold, throw it away. Always trust your senses. It's better to be safe than sorry! Yes, you can use frozen vegetables in this soup. They save time and still taste great. Just add them when you would add the fresh vegetables. Keep in mind that frozen veggies may cook faster, so check for tenderness. To boost flavor, try these tips: - Use homemade vegetable broth for a richer taste. - Add more herbs, like fresh thyme or bay leaves. - A splash of soy sauce or a bit of miso can add depth. - Finish with a drizzle of good olive oil before serving. I love to serve this soup with: - Crusty bread for dipping. - A fresh green salad for crunch. - Grilled cheese sandwiches for a classic pairing. These sides make the meal even more satisfying. Yes, this soup works well in a slow cooker. Just follow these steps: 1. Sauté the onion and garlic in a pan first. 2. Add all ingredients to the slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. This method allows flavors to meld beautifully. This blog post covered everything you need to make a great vegetable soup. We explored key ingredients, tools, and seasonings to start. I shared step-by-step instructions to guide your cooking. We also discussed tips for perfect texture and timing for each vegetable. Plus, I offered variations to fit your diet and storage tips for freshness. Remember, a flavorful soup can be your go-to dish. Happy cooking!$

A comforting and vibrant soup filled with seasonal vegetables, perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, sliced into rounds
2 stalks celery, chopped
1 medium butternut squash, peeled and diced into 1-inch cubes
1 medium potato, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon ground cumin
to taste salt and freshly ground black pepper
1 cup fresh kale, stems removed and chopped
1 2 fresh parsley, chopped for garnish
1 ripe lemon, juiced

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.
Next, stir in the minced garlic, sliced carrots, and chopped celery. Cook this mixture for another 5 minutes, allowing the vegetables to soften and the flavors to meld, becoming fragrant.
Incorporate the diced butternut squash and potato into the pot. Stir everything together to ensure the vegetables are well mixed.
Pour in the vegetable broth, then sprinkle in the dried thyme, ground cumin, along with a pinch of salt and freshly cracked black pepper. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 20-25 minutes, or until the butternut squash and potato pieces are fork-tender.
Once the vegetables have softened, fold in the chopped kale, cooking for an additional 5 minutes until the kale is tender and has wilted.
Remove the pot from heat, then squeeze in the fresh lemon juice. Taste the soup, adjusting seasoning with more salt and pepper if needed.
For a creamy texture, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, you may leave it as is for added bite.

Notes

Serve in warmed bowls with fresh parsley and lemon juice for added brightness.

Keyword autumn, healthy, soup, vegetable