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.
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.
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.
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!
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