Fall Vegetable Soup Recipe for Cozy and Healthy Meals

As the crisp autumn air settles in and the leaves turn brilliant shades of orange and red, there’s nothing quite like a warm bowl of fall vegetable soup to comfort your soul. This hearty, wholesome soup is packed with the season’s best produce, blending earthy root vegetables with fragrant herbs to create a cozy, nourishing meal.

Whether you’re looking to warm up after a brisk walk or need a simple, healthy dinner option, this fall vegetable soup recipe is a perfect choice.

Loaded with butternut squash, carrots, sweet potatoes, and kale, this soup is not only delicious but also bursting with vitamins and fiber. It’s easy to prepare, making it ideal for busy weeknights or meal prep.

Plus, the recipe is completely adaptable to whatever vegetables you have on hand, so you can tailor it to your taste and pantry. Let’s dive into this cozy, colorful fall favorite that will quickly become a staple in your recipe collection.

Why You’ll Love This Recipe

This fall vegetable soup recipe is a celebration of seasonal flavors and wholesome ingredients. It’s:

• Nutritious and filling: Packed with fiber, antioxidants, and vitamins from a variety of fresh vegetables.
• Easy to make: Requires simple chopping and simmering, with no complicated techniques.
• Versatile: You can easily swap vegetables or add your favorite herbs and spices.
• Comforting and warming: Perfect for chilly days when you need a cozy, satisfying meal.
• Vegan and gluten-free: Suitable for a variety of dietary preferences without any fuss.

Ready to embrace the flavors of fall? Let’s start with the ingredients you’ll need!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 medium sweet potatoes, peeled and cubed
• 2 stalks celery, chopped
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 3 cups chopped kale, stems removed
• Salt and black pepper, to taste
• Optional: 1/4 teaspoon smoked paprika or a pinch of chilli powder for warmth

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring spoons
• Measuring cups
• Ladle for serving
• Optional: Immersion blender (for a creamier texture)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the carrots, celery, and red bell pepper. Cook for 5 minutes, allowing the vegetables to soften slightly.
4. Add the cubed butternut squash and sweet potatoes to the pot, stirring to combine all the vegetables evenly.
5. Pour in the vegetable broth and diced tomatoes (with their juices). Add the bay leaf, dried thyme, rosemary, and optional smoked paprika or chilli powder.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
7. Remove the bay leaf and stir in the chopped kale. Cook for an additional 5 minutes until the kale is wilted but still vibrant.
8. Season the soup with salt and black pepper to taste. If you prefer a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture.
9. Ladle the soup into bowls and serve warm.

Tips & Variations

“For an even heartier soup, add cooked beans or lentils during the last 10 minutes of cooking.”

• Make it your own: Swap kale for spinach, Swiss chard, or collard greens depending on what’s fresh and available.
• Add grains: Stir in cooked quinoa, barley, or farro for extra texture and protein.
• Spice it up: Add a pinch of cayenne pepper or a splash of hot sauce for a kick.
• Make it creamy: Stir in coconut milk or a dollop of vegan sour cream for a richer texture.
• Store well: This soup keeps beautifully in the fridge for up to 4 days and freezes well for up to 3 months.

Nutrition Facts

Serving Suggestions

This fall vegetable soup pairs wonderfully with a slice of crusty whole grain bread or a warm soft gluten-free vegan bread.

For a heartier meal, serve alongside a fresh salad or a grain bowl like the Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal. This soup also makes a great starter for a cozy autumn dinner featuring Amazing Vegan Pasta Recipes for Easy Delicious Meals.

Conclusion

Fall vegetable soup is a timeless, comforting dish that celebrates the best produce of the season. It’s not only a feast for your taste buds but also a nourishing choice for your body, filled with fiber, vitamins, and warming spices.

The recipe’s flexibility allows you to customize it based on what’s fresh or what you have in your pantry, making it an easy go-to meal as the days grow shorter and cooler.

Whether you’re cooking for yourself or feeding a family, this soup is simple to prepare and stores well, making it perfect for meal prep and leftovers. For more healthy, flavorful plant-based recipes to complement this soup, be sure to explore our collection of A to Z Vegetarian Recipes for Every Meal and Occasion.

Embrace the cozy vibes of autumn with this delicious fall vegetable soup and enjoy every spoonful!

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