Fall Harvest Soup
All of the cozy smells and tastes of your favorite fall vegetables in this wonderful hearty soup.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 3 carrots medium, chopped
- 1 yellow onion medium, chopped
- 4 cloves garlic minced
- 2 cups butternut squash heaping cups, chopped
- 2 red potatoes medium, chopped
- 1 zucchini large, chopped
- 1 ½ cups cabbage chopped
- 1 teaspoon salt
- ½ teaspoon ground sage
- ⅛ teaspoon cayenne pepper
- ½ teaspoon all-spice
- 6 cups vegetable stock
- 6 sprigs thyme
- 14.5 ounce diced tomatoes juice included
- 2 cups kale chopped
Instructions
- In a large pot over medium heat, heat the oil and then add in the onion and carrot. Saute, stirring occasionally, for 5 minutes or until the veggies begin to soften.
- Add in the garlic and saute for another couple minutes.
- Add in the butternut squash, potatoes, zucchini, and cabbage as well as the salt and spices. Stir to mix it all up.
- Add in the broth, tomatoes (juices and all), and the thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
- Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready.
- Discard the thyme sprigs before serving and add in a bit more salt and pepper if needed.
- Let cool slightly and then ENJOY!!
Nutrition
Calories: 172kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1381mg | Potassium: 897mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11490IU | Vitamin C: 47mg | Calcium: 104mg | Iron: 2mg
