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Warm-up with this cozy, fall vegetable soup! It’s a healthy, comforting soup loaded with freshly harvested autumn vegetables and spices. Plus, it’s ready under 30 minutes!
Hello, soup season! Who doesn’t like a warm bowl of comforting soup made with vegetables abundant in the fall?
Last fall I made Mushroom Barley Soup, Butternut Squash Farro Stew, and my mom made Red Bean Potato Soup which everyone loved. This fall, we’re making this Autumn Vegetable Harvest Soup to keep us warm 😊
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How to Prep Vegetables
Butternut Squash – first, peel the skin using a peeler. Then cut in half lengthwise and scoop the middle flesh with a spoon. Discard it along with seeds. Then cut the butternut squash into small cubes, no bigger than 1/4 of an inch.
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Potato and carrots – peel and chop them into 1/4 inch cubes. The reason we’re cutting the vegetables into small cubes is to make sure they cook in under 30 minutes.
Cooking Steps
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To make our soup cozy, we will be adding warming autumn spices: a mix of allspice, cinnamon, and nutmeg.
In the end, add a pinch of cayenne pepper to give our soup a bold, rich flavor. A little pinch won’t make the soup spicy. It’ll help bring all the flavors together and adds “a little something that was missing” to this soup.
Was to Customize
If you’ve made this soup before or don’t particularly like one of the ingredients, here are some ways to customize it:
Make it oil-free by caramelizing vegetables in vegetable stock instead of oil.
Sub other types of beans for chickpeas. Navy, kidney, and lima beans would work well in this recipe.
Sub brown rice or pasta (fusilli, farfalle, or ditalini) for orzo.
Swap spinach for kale or swiss chard.
Don’t forget to download your FREE Healthy Vegan Soups and Stews e-cookbook.
Warm up with this healthy, cozy, fall vegetable soup! It’s healthy, comforting soup loaded with freshly harvested autumn vegetables and spices. Plus, it’s ready under 30 minutes!
- 2 tbsp olive oil or oil of choice
- 1 medium-size yellow onion, diced
- 2 garlic cloves, diced
- 2 1/2 cups butternut squash, chopped into 1/4 inch cubes
- 3 small golden potatoes, chopped into 1/4 inch cubes
- 3 medium-size carrots, chopped into 1/4 inch cubes
- 1- quart vegetable stock (low sodium)
- 8 cups of water
- 4 thyme sprigs
- 2 tbsp salt
- 1/4 allspice
- 1/4 tsp cinnamon
- Pinch of nutmeg
- Pinch of cayenne
- 1/8 tsp black pepper
- 1/2 cup orzo
- 1 15-ounce can chickpeas
- 2 cups fresh spinach
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Heat a large pot or Dutch oven over medium-high heat. Add 1 tbsp of olive oil and let it get hot, about 30 seconds. Add onion and garlic. Cook for 1 minute.
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Add butternut squash, potatoes, and carrots. Add 1 tbsp of olive oil. Cook for 5 minutes stirring often.
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Add vegetable stock, water, thyme sprigs, salt, pepper, allspice, and nutmeg. Cover the pot, bring to a boil. Boil for 10 minutes.
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Add orzo and cover the pot. Turn the heat down to medium down and cook for 5 minutes. To check whether the vegetables are fully cooked, scoop 1 tbsp of vegetables on a plate. Using a small knife cut through the vegetables. If vegetables cut through easily then they are fully cooked.
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Stir in chickpeas and spinach. Turn off the heat.
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Store in an airtight container for up to 5 days in the fridge.
Nutrition Information (per serving): Calories: 352 Fat: 8.1 g Saturated fat: 1.9 g Carbohydrates: 61.1 g Dietary Fiber: 12.7 g Sugar: 10.4 g Sodium: 2150 mg Protein: 13.6 g
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
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