Autumn Vegetable Harvest Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
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!
Course:
Main Course
Cuisine:
American
Keyword:
autumn, butternut squash, fall recipe, soup
Servings: 8
Calories: 352 kcal
Ingredients
- 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
Instructions
-
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.
-
Add butternut squash, potatoes, and carrots. Add 1 tbsp of olive oil. Cook for 5 minutes stirring often.
-
Add vegetable stock, water, thyme sprigs, salt, pepper, allspice, and nutmeg. Cover the pot, bring to a boil. Boil for 10 minutes.
-
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.
-
Stir in chickpeas and spinach. Turn off the heat.
-
Store in an airtight container for up to 5 days in the fridge.
Recipe Notes
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