Hearty Autumn Harvest Vegetable Soup
Welcome to a cozy bowl of Hearty Autumn Harvest Vegetable Soup! This recipe brings together the best flavors of fall, turning simple vegetables into a warm, comforting meal that’ll make you feel like you’re wrapped in a cozy blanket.
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Ingredients for Hearty Autumn Harvest Vegetable Soup
Olive oil lends a rich, fruity base to sauté the aromatics. Onion and garlic form the flavorful backbone of the soup. Carrots, parsnips, and sweet potato introduce natural sweetness and depth. Butternut squash adds creaminess without needing cream. Zucchini and red bell pepper contribute freshness and color. Diced tomatoes bring a hint of acidity, balancing the sweetness. Vegetable broth ties everything together into a harmonious blend. Spices like paprika, nutmeg, and cinnamon give a comforting warmth. Finally, fresh parsley brightens the dish with its herby freshness.
Hearty Autumn Harvest Vegetable Soup Tips & Tricks
- Cut your vegetables uniformly to ensure even cooking.
- If you prefer a thicker soup, you can use an immersion blender to puree part of the soup.
- Feel free to swap in any seasonal vegetables you have on hand, like potatoes or kale.
Serving Ideas for Hearty Autumn Harvest Vegetable Soup
This soup pairs beautifully with a crusty loaf of bread, ideally something with a nice, chewy crumb to soak up the broth. You could also serve it alongside a simple green salad with a tangy vinaigrette to balance out the soup’s sweetness.
Frequently Asked Questions
- Can I make this soup ahead of time?
- Absolutely! It actually tastes even better the next day as the flavors continue to develop.
- Can I freeze this soup?
- Yes, it freezes well. Just let it cool completely and store in airtight containers for up to 3 months.
- What can I use instead of vegetable broth?
- Water can be used, though the flavor will be less intense. Consider adding a bouillon cube for more depth.
Hearty Autumn Harvest Vegetable Soup Recipe Walkthrough
Start by heating your olive oil in a large pot over medium heat. Once it shimmers, toss in the onion and garlic. Stir them around until they're soft and translucent, which should take about 5 minutes. This is where the magic begins, as the aroma fills your kitchen.
Next, add the carrots, parsnips, sweet potato, butternut squash, zucchini, and red bell pepper. Give them a good stir to coat them in the onion and garlic mixture. Let them cook for about 5 minutes, stirring occasionally, to start softening.
Pour in the diced tomatoes and vegetable broth. Season with salt, black pepper, paprika, nutmeg, and cinnamon. Stir everything together, then bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for about 25 minutes, or until the vegetables are tender and the flavors have melded together.
Just before serving, sprinkle in the fresh parsley for a pop of color and flavor. Serve hot and enjoy!
Why This Hearty Autumn Harvest Vegetable Soup Works
- Loaded with seasonal vegetables that bring a burst of flavor to every spoonful.
- Simple preparation that doesn't require any fancy kitchen skills or tools.
- Aromatic spices like nutmeg and cinnamon that add a unique twist.
- Perfect for meal prep as it stores and reheats beautifully.
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
Step-by-step 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.