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Harvest Soup

A warm and nourishing soup featuring seasonal vegetables and comforting broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium zucchini diced
  • 1 cup butternut squash diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup kale chopped
  • 1 cup corn fresh or frozen

Equipment

  • Large pot or Dutch oven
  • Cooking spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Sauté the diced onion and minced garlic until translucent.
  3. Stir in the carrots and celery, cooking for about 5 minutes.
  4. Add the diced butternut squash and zucchini.
  5. Pour in the vegetable broth, dried thyme, and rosemary.
  6. Increase heat to bring to a boil, then reduce to a simmer for about 15 minutes.
  7. Add chopped kale and corn, cooking for another 5 minutes.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh herbs if desired.

Notes

This soup can be frozen for future meals and is versatile with ingredient substitutions.