Fall Vegetable Soup Hearty Comfort (Print View)

A vibrant autumn soup loaded with vegetables, simmered for deep flavor; ideal for chilly nights.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced
07 - 1 small butternut squash, peeled and cubed (about 3 cups)
08 - 1 parsnip, peeled and diced
09 - 1 small sweet potato, peeled and diced
10 - 1 cup green beans, trimmed and cut into 1-inch pieces
11 - 1 can (14.5 oz) diced tomatoes with juices
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried sage
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon salt, or to taste

→ Finishings

18 - 2 cups chopped kale or Swiss chard
19 - 2 tablespoons chopped fresh parsley
20 - Freshly ground black pepper, to taste

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add Yukon Gold potatoes, butternut squash, parsnip, sweet potato, and green beans to the pot. Stir and cook for 5 minutes.
04 - Add diced tomatoes with juices, vegetable broth, bay leaf, thyme, sage, salt, and ground black pepper. Bring contents to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 25–30 minutes until all vegetables are tender.
06 - Remove bay leaf. Stir in chopped kale or Swiss chard and cook for 3–5 minutes until wilted.
07 - Adjust seasoning to taste, then stir in fresh parsley. Serve hot garnished with additional freshly ground black pepper as desired.

# Expert Advice:

01 -
  • Perfect for using up odds and ends from the crisper drawer
  • Completely plant-based gluten-free and packed with nutrients
  • Makes a large batch for meal prep or inviting friends over
  • Easily adaptable with any fall vegetables on hand
  • One-pot cooking for easy cleanup
02 -
  • Rich in fiber vitamins and antioxidants from root vegetables and greens
  • Wonderful for meal prep this soup tastes even better on the second day
  • Works as a main dish for vegan and gluten-free diets without any adjustments
03 -
  • Taste your vegetable broth before adding it so you know if more seasoning is needed later.
  • Always sauté your aromatics slowly to build deep flavor at the start.
  • For a creamy soup without dairy blend half with an immersion blender and stir it back into the pot for added body.
  • Do not forget to remove the bay leaf before serving as it should never be eaten.

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