Harvest Delight Vegetable Soup

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
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Harvest Delight Vegetable Soup is your go-to comfort meal packed with vibrant seasonal veggies. This soup is perfect for chilly evenings and is both nourishing and satisfying, making it a true autumn favorite.

Ingredients for Harvest Delight Vegetable Soup

Olive oil is the base for sautéing, adding a rich, smooth flavor to the vegetables. The onion and garlic create a savory foundation, bringing depth to the soup. Carrots and celery add crunch and sweetness, while butternut squash gives a creamy texture. Zucchini helps balance the flavors with its mild taste. The diced tomatoes bring acidity and a bit of sweetness. Vegetable broth ties everything together, providing a flavorful base. Thyme and basil enhance the herbs’ aroma, and black pepper and salt season the dish. Kale and corn kernels add a pop of color and texture, while lemon juice brightens the flavors. Finally, a sprinkle of fresh parsley offers a fresh finish.

Tips & Tricks

  • If you prefer a thicker consistency, blend a portion of the soup and return it to the pot.
  • Feel free to swap kale with spinach or chard if you prefer a milder green.
  • For added protein, toss in a can of rinsed chickpeas during the last 5 minutes of cooking.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a whole-grain roll. For a heartier meal, serve it alongside a simple green salad with vinaigrette.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, you can substitute with two cups of diced fresh tomatoes.
How long will the soup last in the fridge?
Stored in an airtight container, it should last up to 4-5 days.

Harvest Delight Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once hot, add the onions and garlic. Sauté them until the onions turn translucent, which usually takes about 5 minutes.

Next, stir in the carrots, celery, and butternut squash. Let these cook together for about 5 minutes, stirring occasionally to ensure they don’t stick.

Add the zucchini, diced tomatoes (including their juice), vegetable broth, thyme, basil, black pepper, and salt. Increase the heat to bring the mixture to a boil.

Once boiling, lower the heat and let the soup simmer for about 25 minutes. This allows the vegetables to become tender and the flavors to meld.

Stir in the kale and corn kernels, cooking for another 5 minutes until the kale is wilted and the corn is heated through.

Remove the pot from the heat, stir in the lemon juice and fresh parsley, and give it a good mix before serving.

Why You'll Love This Recipe

  • Rich in seasonal vegetables that are both delicious and nutritious.
  • Simple to prepare with straightforward steps and minimal ingredients.
  • Vegan and gluten-free, making it suitable for various dietary needs.
  • Perfect for batch cooking and easy to freeze for future meals.

Ingredients

2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, sliced
2 cups butternut squash, diced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried basil
1/2 tsp black pepper
1/4 tsp salt
2 cups kale, chopped
1 cup corn kernels
1 tbsp lemon juice
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
2. Stir in carrots, celery, and butternut squash. Cook for about 5 minutes, stirring occasionally.
3. Add zucchini, diced tomatoes with their juice, vegetable broth, thyme, basil, black pepper, and salt. Bring to a boil.
4. Reduce heat and let simmer for 25 minutes, or until vegetables are tender.
5. Stir in kale and corn kernels, cook for another 5 minutes.
6. Remove from heat, add lemon juice and fresh parsley. Stir well before serving.

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