Description
A hearty and comforting vegetable soup perfect for fall, packed with seasonal veggies and warm spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 sweet potato, peeled and cubed
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tablespoon apple cider vinegar
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add garlic and sauté for an additional 1 minute until fragrant.
- Stir in sweet potato, zucchini, red bell pepper, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
- Stir in kale and cook for another 5 minutes until wilted.
- Remove from heat and stir in apple cider vinegar before serving.
Notes
- Feel free to customize with your favorite fall vegetables like butternut squash or parsnips.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 4
- Cholesterol: 0
Keywords: fall dinner recipes, vegetable soup, autumn recipes, healthy soup, comfort food