Fall Harvest Soup

All of the cozy smells and tastes of your favorite fall vegetables in this wonderful hearty soup. I call it Fall Harvest Soup or ‘put everything you bought at the farmers market in a soup’ soup. It’s surprisingly filling and so so yummy.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 213 kcal per serving

Ingredients

2 tablespoons - olive oil
3 - carrots
1 - yellow onion
4 cloves - garlic
2 cups - butternut squash
2 - red potatoes
1 - zucchini
1 ½ cups - cabbage
1 tsp - salt
½ tsp - ground sage
⅛ tsp - cayenne pepper
½ tsp - all-spice
6 cups - vegetable stock
6 sprigs - thyme
14 ½ ounces - canned diced tomatoes
2 cups - kale

Instructions

In a large pot over medium heat, heat the oil and then add in the onion and carrot. Saute, stirring occasionally, for 5 minutes or until the veggies begin to soften.
Add in the garlic and saute for another couple minutes.
Add in the butternut squash, potatoes, zucchini, and cabbage as well as the salt and spices. Stir to mix it all up.
Add in the broth, tomatoes (juices and all), and the thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready.
Discard the thyme sprigs before serving and add in a bit more salt and pepper if needed.
Let cool slightly and then ENJOY!!

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