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SideChef
Recipes
Dairy-Free
Fall Harvest Vegetable Soup

14 INGREDIENTS • 5 STEPS • 30MINS

Fall Harvest Vegetable Soup

Recipe

3.8

9 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.
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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.
author_avatar
Joyous Health
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/

30MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings
6
us / metric
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Onion
1
Large Onion, chopped
Butternut Squash
3 cups
Butternut Squash, cubed
Carrot
2
Medium Carrots, chopped
Chicken Stock
4 cups
Chicken Stock
or Vegetable Stock
Celery
2 stalks
Celery, chopped
Zucchini
1
Zucchini, chopped
Diced Tomatoes
1 can
(796 mL)
Diced Tomatoes
Bay Leaf
1
Bay Leaf
Dried Parsley
1 tsp
Dried Parsley
Dried Basil
1 tsp
Dried Basil
Dried Oregano
1/2 tsp
Dried Oregano
Sea Salt
1/2 tsp
Sea Salt
Garlic
2 cloves
Garlic, chopped

Nutrition Per Serving

VIEW ALL
Calories
161
Fat
4.5 g
Protein
6.8 g
Carbs
23.9 g
Love This Recipe?
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Fall Harvest Vegetable Soup
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author_avatar
Joyous Health
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/

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 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 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 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.
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.

Tags

Dairy-Free
American
Budget-Friendly
Comfort Food
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Fall
Quick & Easy
Vegetables
Soups & Stews
Winter
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