Go Back

Epinutrient-Rich Autumn Vegetable Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, lunch, Soup
Cuisine American, Mediterranean
Servings 6

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!
QR Code linking back to recipe