Fall Harvest Vegetable Soup (plant Recipe

I love preparing Fall Dinner Recipes like this hearty vegetable soup. With extra-virgin olive oil, diced onion, minced garlic, savory vegetable broth, and a vibrant medley of fall produce including sweet potato and butternut squash, every spoonful delivers a rich tapestry of flavor that remarkably draws me in completely tonight.

I’ve always been excited to share my twist on a fall favorite. I came up with this Fall Harvest Vegetable Soup after a long day of experimenting with flavors that remind me of crisp, colorful autumn days.

I started by heating 2 tablespoons extra-virgin olive oil with a large yellow onion, diced, and 3 garlic cloves, minced, letting the aroma fill the kitchen. Then I added 4 cups of vegetable broth along with a can of diced tomatoes undrained.

I tossed in 3 medium carrots and 2 celery stalks, plus a small sweet potato and butternut squash, both cubed neatly. A small turnip and cup of pumpkin brought an unexpected twist in flavor, while some kale, bay leaves, dried thyme and rosemary added layering to keep the soup interesting.

Its simplicity makes it the perfect healthy dinner option. Even if it seems simple, each spoonful is filled with a burst of fall flavors that keeps you coming back for more.

Why I Like this Recipe

I like this recipe because it gives me a warm, cozy feeling when I eat it. The chunky mix of fall veggies not only makes it super healthy but also reminds me of my favorite seasonal meals. I love how easy it is to throw everything together and have a tasty meal without much fuss. Plus, the mix of herbs and spices makes it taste like a homemade hug in a bowl that I always look forward to.

Ingredients

• Extra-virgin olive oil gives healthy fats and a smooth flavor base.
• Yellow onion adds sweetness, antioxidants, and a rich savory depth to the soup.
• Garlic boosts flavour and immunity with its bold, nutritious, and aromatic punch.
• Vegetable broth unites all ingredients with a light, savory, and flavorful base.
• Sweet potato adds natural sweetness, fiber, and essential vitamins in each bite.
• Butternut squash offers smooth texture and vitamin richness with subtle natural sweetness.
• Kale is packed with vitamins and fiber, making it a nutritional powerhouse.
• Pumpkin enriches the soup with antioxidant benefits and a warmly sweet flavor.

Ingredient Quantities

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 small sweet potato, peeled and cubed
• 1 small butternut squash, peeled and cubed
• 1 small turnip, peeled and diced
• 1 cup pumpkin, cubed (or another fall squash if you prefer)
• 1 cup kale, roughly chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

How to Make this

1. Heat up 2 tablespoons of extra virgin olive oil in a big pot over medium heat then toss in your diced onion and let it cook until soft, about 3-4 minutes, adding the minced garlic during the last minute.

2. Pour in 4 cups of vegetable broth and stir in the can of diced tomatoes with all its juice, making sure everything starts to mingle.

3. Mix in your carrots, celery, sweet potato, butternut squash, turnip, and pumpkin so all those fall vegetables get a chance to soak up the flavors.

4. Add in 2 bay leaves, 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary, then season with salt and pepper to taste.

5. Bring the soup to a gentle boil then lower the heat to a simmer to keep all the veggies tender and full of flavor.

6. Let it all cook together, covered, for about 25 to 30 minutes until the vegetables are soft but not mushy.

7. Stir in your roughly chopped kale and let it simmer for another 5 minutes so it wilts just right.

8. Taste the soup and adjust the salt and pepper if needed, making sure it suits your flavor.

9. Remove the bay leaves so they don’t sneak into any bowls when you serve.

10. Ladle the hearty soup into bowls and enjoy this comforting dish with your family or friends.

Equipment Needed

1. Large pot – for heating oil and simmering all the soup ingredients together
2. Chef’s knife – to dice the onion, mince the garlic, and chop all the veggies
3. Cutting board – for prepping all the vegetables safely
4. Measuring spoons – for accurately measuring the olive oil, thyme, and rosemary
5. Ladle – for serving the soup into bowls
6. Stirring spoon – to mix the veggies and spices while cooking

FAQ

Fall Harvest Vegetable Soup (plant Recipe Substitutions and Variations

• Extra-virgin olive oil – You can use canola oil or even melted coconut oil instead if you’re lookin for a different flavor profile.
• Yellow onion – Try using red onion or a couple of shallots. They add a subtle sweetness that works well too.
• Garlic cloves – If you don’t have fresh garlic, a pinch of garlic powder will do the trick, just be careful cause it packs a punch.
• Vegetable broth – You can opt for chicken broth if you dont mind non-vegan options or simply mix water with a bouillon cube.
• Diced tomatoes – If canned tomatoes isnt available, use fresh tomatoes that are chopped up or even some tomato puree thinned out with a bit of water.

Pro Tips

1. One thing that u might wanna try is roasting some of the tougher veggies like the butternut squash and sweet potato in the oven for 15 minutes before adding them to the soup. It gives the soup a deeper flavor and a little extra caramelization.

2. When you’re sautéing the onions and garlic, keep an eye on the garlic so it doesn’t burn. Burnt garlic can totally ruin the taste, so stirring it around and lowering the heat is a good call.

3. Make sure all your chopped veggies are about the same size, so they cook evenly. Sometimes uneven pieces can make some parts mushy while others stay underdone.

4. Lastly, taste constantly as you go along. Sometimes a pinch more salt or pepper can totally change the vibe of the soup, and its always good to adjust things a little bit at the end.