Description
Warm up with this hearty and comforting autumn vegetable soup, packed with seasonal veggies and spices that bring out the best of fall flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 potato, diced
- 1 zucchini, chopped
- 1 cup butternut squash, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup kale, chopped
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the carrots and celery, cooking for another 5 minutes.
- Stir in the potato, zucchini, and butternut squash, cooking for another 5 minutes.
- Pour in the vegetable broth and add the thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Add the chopped kale and lemon juice, allowing it to cook for another 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 5
- Protein: 3