Recipe Image

Servings:

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

3.6

8 Ratings

Author: Joyous Health

Servings:

Ingredients

•

1 Tbsp

Extra-Virgin Olive Oil

•

Large Onion , chopped

•

3 cups

Butternut Squash , cubed

•

Medium Carrots , chopped

•

4 cups

Chicken Stock

or Vegetable Stock

•

2 stalks

Celery , chopped

•

Zucchini , chopped

•

1 can
(796 mL)

Diced Tomatoes

•

Bay Leaf

•

1 tsp

Dried Parsley

•

1 tsp

Dried Basil

•

as needed

Dried Oregano

•

as needed

Sea Salt

•

2 cloves

Garlic , chopped

Cooking Instructions

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) .

Saute for 5 more minutes, than add Chicken Stock (4 cups) , Celery (2 stalks) , Zucchini (1) , and Diced Tomatoes (1 can) . Give a stir.

Then add the Bay Leaf (1) , Dried Parsley (1 tsp) , Dried Basil (1 tsp) and Dried Oregano (as needed) .

Lastly, add the Garlic (2 cloves) and Sea Salt (as needed) . Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.

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