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Harvest Vegetable Soup

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Warm and comforting, this Harvest Vegetable Soup is packed with nourishing vegetables, herbs, and spices, perfect for cozy fall nights.

Ingredients

Scale
  • 1 squash (butternut or acorn)
  • 2 carrots, chopped
  • 2 cups kale, chopped
  • 1 can diced tomatoes (or fresh if in season)
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Prep the vegetables by washing and chopping the squash, carrots, and onion, and roughly chopping the kale.
  2. Heat olive oil in a large pot over medium heat, then sauté onions until soft, about 5 minutes.
  3. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Incorporate the carrots and sauté for another 3-4 minutes.
  5. Stir in the squash and season with salt and pepper.
  6. Pour in the vegetable broth and add the diced tomatoes; bring to a gentle boil.
  7. Reduce heat to a simmer and add kale, thyme, rosemary, and bay leaf; simmer for 20-25 minutes.
  8. Taste and adjust seasoning before serving. Remove bay leaf.
  9. Serve hot, garnished with olive oil or fresh herbs.

Notes

This soup can be frozen for up to 3 months. Great with crusty bread or a light salad.

Nutrition

Keywords: vegetable soup, comfort food, healthy soup, fall recipes

Find it online: https://cleanplatecravings.com/minute-harvest-vegetable-soup-weeknight-dinners/