Hearty Autumn Vegetable Soup with Epinutrients
Nourish Your Soul with Epinutrient-Rich Autumn Vegetable Soup
As the leaves begin to turn and a cool breeze fills the air, there’s nothing quite as comforting as a warm bowl of soup. This Epinutrient-Rich Autumn Vegetable Soup isn’t just about comfort, though; it’s a powerhouse of nutrients designed to support your wellbeing as we move into the colder months. Packed with vibrant vegetables and wholesome chickpeas, this soup is a delicious way to boost your immune system and nourish your body from the inside out.
We’ve carefully selected ingredients known for their epinutrient content – those beneficial plant compounds that go beyond basic vitamins and minerals. Think of it as a little extra love for your cells!
What makes this soup special?
- Seasonal Goodness: We’re celebrating the best of autumn’s harvest with sweet potato, butternut squash, carrots, and celery.
- Plant-Powered Protein: Chickpeas add a hearty dose of plant-based protein and fiber, keeping you full and satisfied.
- Epinutrient Boost: The combination of kale, rosemary, and thyme provides a wealth of beneficial plant compounds.
- Easy to Make: This soup comes together in just 40 minutes, making it perfect for a weeknight meal.
Tips for the Perfect Soup:
- Roast the Vegetables: For an even deeper flavor, roast the sweet potato, butternut squash, carrots, and celery before adding them to the pot.
- Adjust the Spice: Don’t be afraid to add more or less red pepper flakes to suit your taste.
- Get Creative with Greens: Feel free to substitute kale with spinach or other leafy greens.
- Make it Creamy: For a richer soup, blend a portion of the soup with an immersion blender before serving.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
Q: Can I use different herbs?
A: While thyme and rosemary complement the flavors beautifully, you can experiment with other herbs like sage or oregano.
Embrace the warmth and nourishment of autumn with this delightful and healthy soup. It’s a simple yet satisfying meal that will leave you feeling energized and ready to take on the season!
Epinutrient-Rich Autumn Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium sweet potato diced
- 1 medium butternut squash diced
- 1 can (15oz) chickpeas drained and rinsed
- 6 cups vegetable broth
- 1 cup kale chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- pepper to taste
- 1 tablespoon lemon juice
- red pepper flakes to taste optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- Stir in the carrots, celery, sweet potato, and butternut squash. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly.
- Add the chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until all vegetables are tender.
- Stir in the chopped kale, thyme, rosemary, salt, and pepper. Simmer for an additional 5 minutes until the greens are wilted and tender.
- Just before serving, stir in the lemon juice and adjust seasoning to taste. If desired, sprinkle with red pepper flakes for an extra kick.
- Ladle the soup into bowls and enjoy!
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