Hearty Autumn Harvest Vegetable Soup
Delight in a comforting bowl of Hearty Autumn Harvest Vegetable Soup, a seasonal favorite featuring a medley of fall vegetables and warm spices.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 parsnips, sliced
1 sweet potato, diced
1 cup butternut squash, diced
1 zucchini, sliced
1 red bell pepper, chopped
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in carrots, parsnips, sweet potato, butternut squash, zucchini, and red bell pepper.
4. Cook for another 5 minutes, stirring occasionally.
5. Add diced tomatoes and vegetable broth to the pot.
6. Season with salt, black pepper, paprika, nutmeg, and cinnamon.
7. Bring to a boil, then reduce heat and simmer for 25 minutes, or until vegetables are tender.
8. Stir in fresh parsley right before serving.
Storage
Allow to cool completely, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheating
Reheat on the stove over medium heat, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe container for 2-3 minutes, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
