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RECIPE
14 INGREDIENTS5 STEPS30MIN

Fall Harvest Vegetable Soup

4.4
5 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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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.

30MIN

Total Time
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
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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Nutrition Per Serving
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CALORIES
125
FAT
2.6 g
PROTEIN
6.8 g
CARBS
19.4 g

Directions

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Step 1
In a large soup pot, heat Extra-Virgin Olive Oil (1 tablespoon) on medium and add Onion (1). Saute for 2 minutes, then add Butternut Squash (3 cup) and Carrot (2).
Step 2
Saute for 5 more minutes, than add Chicken Stock (4 cup), Celery (2 stalk), Zucchini (1), and Diced Tomatoes (1 can). Give a stir.
Step 3
Then add the Bay Leaf (1), Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon) and Dried Oregano (1/2 teaspoon).
Step 4
Lastly, add the Garlic (2 clove) and Sea Salt (1/2 teaspoon). 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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Nutrition Per Serving
Calories
125
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
3.2 mg
1%
Carbohydrates
19.4 g
7%
Fiber
4.1 g
15%
Sugars
7.4 g
--
Protein
6.8 g
14%
Sodium
230.6 mg
10%
Vitamin D
--
--
Calcium
103.4 mg
8%
Iron
1.8 mg
10%
Potassium
694.3 mg
15%
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