Description
Enjoy a hearty and healthy Fall Harvest Vegetable Soup. This one-pot recipe is perfect for a comforting dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 butternut squash, peeled, seeded, and cubed
- 1 sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in butternut squash, sweet potato, vegetable broth, diced tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Adjust the amount of broth for desired consistency.
- Add other vegetables such as kale or spinach for extra nutrients.
- For a creamier soup, use an immersion blender to partially blend the soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg