Description
This hearty autumn vegetable soup is perfect for a cozy fall dinner. Packed with seasonal vegetables and warm spices, it’s a comforting dish that the whole family will love.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 sweet potato, peeled and diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the sweet potato, zucchini, and red bell pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and diced tomatoes. Stir in the thyme, oregano, smoked paprika, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let simmer for about 20 minutes, or until the vegetables are tender.
- Add the chopped kale or spinach and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Feel free to add any other seasonal vegetables you have on hand!
- For a heartier meal, serve with crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 6
- Protein: 4
Keywords: fall dinner ideas, autumn soup recipe, vegetable soup, cozy dinner, healthy soup, vegetarian recipes