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You are here: Home / Recipes / Soup Recipes / Autumn Vegetable Soup Recipe

Autumn Vegetable Soup Recipe

Table of Contents

  • Meatless Monday soup
  • Autumn Vegetable Soup Recipe
    • Ingredients
    • Instructions
Jump to Recipe Print Recipe

There’s nothing like a hearty bowl of soup after a long, chilly Monday. Daniel Princeton woke up a bit under the weather yesterday. He was feeling worse this morning after sitting outside at the Phillies game Sunday night. I was a good girlfriend and offered to go in his place last night but he insisted on going! You can’t say I didn’t offer, right?!

Meatless Monday soup

This is a Meatless Monday soup to feel good about. It’s full of onion, garlic, carrots, butternut squash, cauliflower, tomatoes, cannellini beans, and kale. Talk about filling up on vitamins and minerals!

I started out by sauteing the onion, carrots, butternut squash, cauliflower, and garlic. Sauteing the veggies before adding the broth gives another layer of flavor.

Autumn Vegetable Soup Recipe 1

Then I added in the broth, tomatoes, beans, and seasoning. I used salt, pepper, thyme, and oregano. I stirred in the kale in the last 3 minutes.

Autumn Vegetable Soup Recipe 2

I topped it with some Parmesan cheese and served the soup alongside some pumpkin beer bread. It’s the perfect way to welcome Fall.

Autumn Vegetable Soup Recipe 3
Autumn Vegetable Soup
Print Recipe

Autumn Vegetable Soup Recipe

How to make Autumn Vegetable Soup? Easy Two Steaps in ready. Autumn Vegetable Soup is very yummy and healthy.
Yum
Course: Soup
Cuisine: international
Author: Daisy
Cost: $10

Ingredients

  • 1 tblsp olive oil
  • 1

    onion, diced

  • 2 cups

    butternut squash, cubed

  • 1 cup

    carrot, sliced

  • 1 ½ cups

    cauliflower, cut into small florets

  • 3

    cloves garlic, minced

  • 7 cups

    vegetable broth

  • 1 can diced tomatoes
  • 1 can

    cannellini beans, rinsed and drained

  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • Salt and Pepper to taste

  • 3 cups

    chopped kale

  • Parmesan Cheese to serve

Instructions

  • Heat oil over medium heat in a large dutch oven. Add the onion and saute for 4-5 minutes. Add in the carrot, squash, and cauliflower. Cook, stirring often, for about 10 minutes. Add the garlic in the last minute.

  • Add in the rest of the ingredients up to the kale. Simmer for 20 minutes, until vegetables are softened. Taste the broth for seasoning at this point. Adjust seasonings according to taste. Stir in the kale and cook for 3-4 more minutes.

  • Upon serving, top with Parmesan cheese.
    Enjoy!

Autumn Vegetable Soup

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

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