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RECIPE
14 INGREDIENTS 5 STEPS 30min

Fall Harvest Vegetable Soup

4.0
7 Ratings
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.
Fall Harvest Vegetable Soup Recipe | SideChef
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.
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
30min
Total Time
$1.62
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 Tbsp
Extra-Virgin Olive Oil
1
Large Onion , chopped
3 cups
2
Medium Carrots , chopped
4 cups
Chicken Stock
or Vegetable Stock
2 stalks
Celery , chopped
1
Zucchini , chopped
1 can
(796 mL)
Diced Tomatoes
1/2 tsp
2 cloves
Garlic , chopped

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
161
FAT
4.5 g
PROTEIN
6.8 g
CARBS
23.9 g

Cooking Instructions

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Step 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) .
Step 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.
Step 3
Then add the Bay Leaf (1) , Dried Parsley (1 tsp) , Dried Basil (1 tsp) and Dried Oregano (1/2 tsp) .
Step 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.
Step 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.

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4.0
7 Ratings
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Nutrition Per Serving
Calories
161
% Daily Value*
Fat
4.5 g
6%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
4.8 mg
2%
Carbohydrates
23.9 g
9%
Fiber
4.0 g
14%
Sugars
9.9 g
--
Protein
6.8 g
14%
Sodium
486.3 mg
21%
Vitamin D
--
--
Calcium
90.8 mg
7%
Iron
2.0 mg
11%
Potassium
855.0 mg
18%
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