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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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Servings: 4
Calories: 191kcal
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
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