Is there anything better than a warm bowl of soup on a chilly fall evening? I don’t think so! And that’s why I’m SO excited to share my Fall Harvest Vegetable Soup Recipe with you. It’s the perfect way to celebrate all the delicious veggies that are in season right now.
This isn’t just *any* soup recipe, though. This Fall Harvest Vegetable Soup Recipe is super easy to make, totally vegan, and you can customize it to your heart’s content! Seriously, throw in whatever veggies you have on hand. It’s all good!
I remember one fall, my family was hit with the sniffles *hard*. Everyone was feeling blah, and all they wanted was comfort food. I threw together a big pot of this Fall Harvest Vegetable Soup, and it was like magic! Seriously, everyone felt better after a bowl (or two!). Now, it’s a tradition. When the leaves start to change, we know it’s time for cozy soup nights. It really is the perfect, healthy way to warm up. Trust me on this one!
Why You’ll Love This Fall Harvest Vegetable Soup Recipe
Okay, so why *this* Fall Harvest Vegetable Soup Recipe? Well, let me tell you! It’s got a few things going for it that make it a total winner in my book. You’re gonna love that it’s:
- Quick to make: Seriously, dinner on the table in under an hour!
- Easy to customize: Swap out veggies, add some spice – make it *yours*.
- Packed with fall flavors: Butternut squash, thyme… mmm, autumn in a bowl!
- Healthy *and* vegan: Feel good about what you’re eating!
Quick and Easy Fall Harvest Vegetable Soup Recipe
Time is precious, right? That’s why I love how FAST this Fall Harvest Vegetable Soup Recipe comes together. Just chop some veggies, sauté them for a few minutes, simmer, and BAM! Dinner’s ready. No complicated steps, I promise!
Customizable Fall Harvest Vegetable Soup Recipe for Any Taste
Got picky eaters? No problem! This Fall Harvest Vegetable Soup Recipe is super flexible. Don’t like kale? Swap it for spinach! Want more protein? Add some chickpeas! You can even use different herbs and spices to create a whole new flavor profile. It’s all good!
Fall Harvest Vegetable Soup Recipe Ingredients
Alright, let’s talk ingredients! You’ll need: 1 tbsp olive oil (the good stuff!), 1 chopped onion (yellow or white, dealer’s choice!), 2 chopped carrots, 2 chopped celery stalks, 1 butternut squash (peeled, seeded, and cubed – that’s the hardest part, I swear!), 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup chopped kale. Easy peasy!
How to Prepare this Fall Harvest Vegetable Soup Recipe: Step-by-Step Instructions
Okay, so you’ve got your ingredients all prepped and ready to go? Awesome! Let’s get this Fall Harvest Vegetable Soup Recipe cookin’! I promise, it’s easier than you think. Just follow these simple steps, and you’ll be enjoying a warm bowl of deliciousness in no time.
Sautéing the Aromatics for the Fall Harvest Vegetable Soup Recipe
First, grab your biggest pot (the one you use for pasta is perfect!). Drizzle in that olive oil and set it over medium heat. Once the oil is shimmering (careful, it can splatter!), toss in the chopped onion, carrots, and celery. Now, here’s the key: you want to cook them until they’re “softened.” That means the onions are translucent and the carrots and celery are slightly tender – about 5 minutes should do it. This step is *crucial* because it builds the flavor base of the whole soup! Trust me, don’t skip it!
Simmering the Fall Harvest Vegetable Soup Recipe to Perfection
Next, add the cubed butternut squash, vegetable broth, dried thyme, salt, and pepper to the pot. Crank up the heat and bring it to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know the squash is ready when it’s easily pierced with a fork – nice and tender! This simmering time is where the magic happens, folks. All those flavors are melding together, creating a symphony of deliciousness!
Adding the Kale and Finishing the Fall Harvest Vegetable Soup Recipe
Alright, almost there! Stir in the chopped kale and cook until it’s wilted – just a couple of minutes. I add the kale last because I like it to have a little bit of texture. If you cook it too long, it can get kinda mushy, and nobody wants that! Give it a taste and adjust the seasonings as needed. More salt? A pinch of pepper? You’re the boss! And that’s it! Your Fall Harvest Vegetable Soup Recipe is ready to serve! How easy was that?
Tips for the Best Fall Harvest Vegetable Soup Recipe
Okay, so you’ve got the basics down, but wanna take this Fall Harvest Vegetable Soup Recipe from “good” to “OMG AMAZING?” I’ve got you covered! Here are a few of my top tips for soup success:
- Use a good quality broth: Seriously, it makes a *huge* difference! Homemade is best, of course, but if you’re using store-bought, look for low-sodium and organic.
- Don’t overcook the veggies: Mushy veggies are a no-go! Keep an eye on them while they’re simmering and pull the soup off the heat when they’re just tender.
- Season, season, season! Taste as you go and adjust the seasonings to your liking. Don’t be afraid to experiment with different herbs and spices. A little extra thyme? Some red pepper flakes for a kick? Go for it!
Trust me, these little tweaks will take your Fall Harvest Vegetable Soup Recipe to the next level!
Fall Harvest Vegetable Soup Recipe Variations
Okay, so you’ve nailed the basic Fall Harvest Vegetable Soup Recipe? Awesome! Now, let’s get a little crazy and try some fun variations! That’s the best part, right? This recipe is SO versatile. Here are a few ideas to get you started:
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick!
- Herb it up: Experiment with different herbs like rosemary, sage, or oregano. They all add a unique flavor. My favorite part is trying to figure out what works best!
- Add some protein: Throw in some cooked chickpeas, white beans, or even shredded chicken for a heartier soup.
- Veggies galore: Swap out the kale for spinach or add other fall veggies like sweet potatoes, parsnips, or even Brussels sprouts!
Seriously, don’t be afraid to get creative! This Fall Harvest Vegetable Soup Recipe is your blank canvas. Have fun with it!
Serving Suggestions for Your Fall Harvest Vegetable Soup Recipe
Alright, your Fall Harvest Vegetable Soup Recipe is ready. But what should you serve with it? Hmm… I’m thinking some crusty bread for dunking is *always* a good idea. A simple side salad with a light vinaigrette would be perfect too. Or, for the ultimate comfort food experience, how about a grilled cheese sandwich? Ooh, yeah! That’s the ticket!
Frequently Asked Questions About Fall Harvest Vegetable Soup Recipe
Got questions about this Fall Harvest Vegetable Soup Recipe? I’ve got answers! Here are a few of the most common questions I get asked. Don’t worry if you have more – just leave a comment below!
Can I Freeze Fall Harvest Vegetable Soup Recipe?
Absolutely! This Fall Harvest Vegetable Soup Recipe freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or, if you’re in a hurry, you can thaw it in the microwave. Just be sure to reheat it thoroughly before serving. I usually make a double batch so I can have some on hand for busy weeknights!
What Other Vegetables Can I Add to My Fall Harvest Vegetable Soup Recipe?
Oh, the possibilities are endless! Feel free to experiment with other fall veggies like sweet potatoes, parsnips, turnips, or even roasted Brussels sprouts. You could also add some mushrooms for an earthier flavor. Just be sure to adjust the cooking time as needed, since some veggies cook faster than others. It’s all about using what you’ve got and making it your own!
Is This Fall Harvest Vegetable Soup Recipe Vegan?
Yep! As written, this Fall Harvest Vegetable Soup Recipe is totally vegan. It uses vegetable broth and is packed with plant-based goodness. But, if you’re not vegan, you could easily substitute chicken broth for a richer flavor. You could also add a dollop of Greek yogurt or sour cream on top for extra creaminess. It’s totally up to you!
Fall Harvest Vegetable Soup Recipe: Nutritional Information
Okay, so you wanna know what’s *in* this Fall Harvest Vegetable Soup Recipe, right? Here’s the deal: the nutritional information below is an *estimate*. It’s gonna vary depending on the exact ingredients you use (like the brand of broth or the size of your veggies). I’m not a nutritionist, so this isn’t, like, super precise science, okay?
Enjoying Your Fall Harvest Vegetable Soup Recipe
So, you made it! You whipped up a batch of this amazing Fall Harvest Vegetable Soup Recipe! How did it turn out? I wanna know! Leave a comment below and tell me what you think! Did you add any fun variations? Also, don’t forget to rate the recipe! And, if you’re feeling social, share a pic on Instagram and tag me! I love seeing your creations!
Print
Fall Harvest Soup: Conquer Winter’s Chill Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A hearty and flavorful soup featuring the best of fall harvest vegetables.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped kale
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Add butternut squash, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until squash is tender.
- Stir in kale and cook until wilted, about 2 minutes.
- Serve hot.
Notes
- Add other fall vegetables like sweet potatoes or parsnips.
- Use chicken broth instead of vegetable broth for a richer flavor.
- Garnish with fresh parsley or a dollop of Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
