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Harvest Vegetable Soup

ByNicole Harris
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Fall Harvest Vegetable Soup is healthy, satisfying and simple to make.  If you can chop veggies and boil liquid then you can make this tasty Vegan Recipe!
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Easy Fall Vegetable Soup

Soup is perfect for the cooler months because it is so warm, filling and nutritious.  Also, you can make a big pot of soup for very little money and effort.

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Vegan Recipe Harvest Vegetable SoupPin

Harvest Vegetable Soup

Fall Harvest Vegetable Soup is healthy, satisfying and simple to make.  If you can chop veggies and boil liquid then you can make this tasty Vegan Recipe!
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Course: Dinner
Cuisine: American
Keyword: soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 191kcal
Author: Nicole Harris

Ingredients

  • 2-3 Gold Potatoes - Cubed 1½ cups
  • 1 Medium Sweet Potato - Peeled & Chopped 2 cups
  • Butternut Squash - Cubed 2½ cups
  • 2 Large Carrots - Chopped 1½ cups
  • 2 Celery Stalks - Chopped ½ cup
  • 1/2 Sweet Onion - Chopped ½ cup
  • 6-7 Garlic Cloves - Finely Chopped
  • 2 Tb Olive Oil
  • 4½ Cups Vegetable Stock * or chicken stock for non-vegan
  • ⅛ tsp Salt
  • Small Pinch of Pepper
  • ⅛ tsp Cumin
  • ¼ tsp Fresh Thyme
  • Teeny-Tiny Sprinkle of Cinnamon
  • 1/2 Cup Red Split Lentils
  • 2 Stalks of Kale - Stems Removed & Chopped

Instructions

  • Heat olive oil over medium heat.
  • Add onions, celery, carrots and garlic. Cook for 5 minutes, stirring frequently.
  • Add the squash and potatoes. Cook for 3 more minutes.
  • Add the vegetable or chicken stock, salt, pepper, cumin, cinnamon and thyme.
  • Increase heat to medium/high and bring to a full boil.
  • Add the lentils and kale.
  • Cook until lentils are tender.
  • Serve as a chunky soup or puree with an immersion blender.
  • Salt and Pepper to taste.

Notes

**If cooking on the stove top: increase heat to medium and gently boil for 30 minutes. Add the lentils and kale, cook for another 15 minutes or until the vegetables are cooked through. Serve as a chunky soup or puree with an immersion blender. Salt and Pepper to taste.

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 511mg | Fiber: 7g | Sugar: 8g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!
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Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

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6 Comments

    1. Thanks Amanda! We had a blast that day and it was nice to have soup at the picnic instead of sandwiches.

    1. Thanks! I really enjoyed making soup in my WonderBag and my family picnic!