As the leaves turn golden and the air gets crisp, there's nothing better than a warm bowl of Spiced Autumn Harvest Vegetable Soup. This soup captures the essence of autumn with its vibrant colors and comforting spices, making it a perfect cozy meal for chilly evenings.
The base starts with olive oil, which helps to sauté and soften the vegetables while adding a hint of richness. Onion and garlic provide a fragrant foundation, enhancing the flavor of the soup right from the start. Carrots and celery add sweetness and depth, while sweet potato gives a creamy texture and a touch of earthiness. Zucchini blends seamlessly, adding volume without overpowering the flavor. Butternut squash is a star ingredient with its natural sweetness and vibrant color. Red bell pepper adds a pop of color and a hint of sweetness that balances the spices. The diced tomatoes bring acidity and body to the broth. Vegetable broth ties everything together, creating a flavorful base for the soup. The spices — ground cumin, smoked paprika, and ground cinnamon — infuse the soup with warmth and a touch of smokiness. Finally, fresh parsley and lemon juice brighten the dish right before serving, adding freshness and tanginess.
This soup pairs beautifully with a warm, crusty loaf of sourdough bread or a side of herbed quinoa for added protein. For a more indulgent touch, sprinkle some crumbled feta or a dollop of yogurt before serving.
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté them for a few minutes until they turn fragrant and the onion becomes translucent. This foundational step ensures a flavorful start to your soup.
Next, stir in the carrots, celery, sweet potato, zucchini, butternut squash, and red bell pepper. Let these vegetables cook for about 5 minutes, stirring occasionally. This brief sauté helps to start softening the veggies and allows them to absorb some of the flavors from the onion and garlic.
Add the can of diced tomatoes along with the vegetable broth to the pot. Stir everything together, making sure the vegetables are well submerged. Season the mixture with ground cumin, smoked paprika, ground cinnamon, salt, and pepper. These spices will transform your soup into a warm, aromatic delight.
Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 30 minutes, stirring occasionally. This simmering process allows the vegetables to become tender and the flavors to meld beautifully.
Just before serving, stir in the fresh parsley and squeeze the juice of half a lemon into the pot. These final touches will elevate the flavors, adding a fresh and zesty finish to your autumnal creation.
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