Recipe Image
Servings:
6
Fall Harvest Vegetable Soup
What makes this soup so wonderful is the variety of veggies and herbs that I always have in my kitchen (you probably have them too). All the flavors together combined with a really good quality stock made for a wonderful soup.
Total Time
30min
3.8
9 Ratings
Author: Joyous Health
Servings:
6
Ingredients
•
1
Tbsp
Extra-Virgin Olive Oil
•
1
Large
Onion
, chopped
•
3
cups
Butternut Squash
, cubed
•
2
Medium
Carrots
, chopped
•
4
cups
Chicken Stock
or Vegetable Stock
•
2
stalks
Celery
, chopped
•
1
Zucchini
, chopped
•
1
can
(796 mL)
(796 mL)
Diced Tomatoes
•
1
Bay Leaf
•
1
tsp
Dried Parsley
•
1
tsp
Dried Basil
•
1/2
tsp
Dried Oregano
•
1/2
tsp
Sea Salt
•
2
cloves
Garlic
, chopped
Cooking Instructions
1.
In a large soup pot, heat
Extra-Virgin Olive Oil (1 Tbsp)
on medium and add
Onion (1)
. Saute for 2 minutes, then add
Butternut Squash (3 cups)
and
Carrots (2)
.
2.
Saute for 5 more minutes, than add
Chicken Stock (4 cups)
,
Celery (2 stalks)
,
Zucchini (1)
, and
Diced Tomatoes (1 can)
. Give a stir.
3.
Then add the
Bay Leaf (1)
,
Dried Parsley (1 tsp)
,
Dried Basil (1 tsp)
and
Dried Oregano (1/2 tsp)
.
4.
Lastly, add the
Garlic (2 cloves)
and
Sea Salt (1/2 tsp)
. Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.
5.
Scoop to a bowl and enjoy immediately. To store, let the soup completely cool before transferring to a mason jar. Freeze for up to 3 months or refrigerate up to one week.
Nutrition Per Serving
CALORIES
161
FAT
4.5 g
PROTEIN
6.8 g
CARBS
23.9 g
