Autumn harvest vegetable soup
This hearty and nutritious soup is perfect for warming up on a cool autumn day. Enjoy the flavours of the season in every spoonful!
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium sweet potato, peeled and diced
- 1 small butternut pumpkin, peeled, seeded, and diced
- 1 zucchini, sliced
- 1 can (400g) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup kale, chopped (stems removed)
- 1 can (400g) cannellini beans, drained and rinsed
- Fresh parsley, chopped (for garnish)
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the carrots, celery, sweet potato, butternut squash, and zucchini. Cook for another 5-7 minutes, stirring occasionally.
- Add the diced tomatoes, vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
- Cover and simmer for about 20-25 minutes, or until the vegetables are tender.
- Stir in the chopped kale and cannellini beans. Cook for an additional 5 minutes, until the kale is wilted and the beans are heated through.
- Remove the bay leaf, and adjust the seasoning if needed.
- Serve the soup hot, garnished with fresh parsley.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
