Autumn Veggie Soup

There's something comforting about a pot of homemade vegetable soup as the weather begins to cool. This Autumn Vegetable Soup brings together some of the season's best ingredients—sweet potatoes, carrots, squash, kale, and warming herbs—for a nourishing plant-forward meal.

It's easy to make ahead, freezes well, and is perfect for busy fall evenings when you want something warm and satisfying without a complicated recipe.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium organic yellow onion, diced
• 2 cloves garlic, minced
• 2 medium organic carrots, sliced
• 2 celery stalks, chopped
• 2 medium organic sweet potatoes, peeled and cubed
• 2 cups butternut squash, cubed (about 1 small butternut squash)
• 1 cup corn, fresh or frozen
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 cups low-sodium vegetable broth
• 2 cups organic kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon turmeric
• Salt and black pepper, to taste
• Juice of 1/2 lemon
• Fresh parsley, for garnish

Recipe

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until the veggies begin to soften, roughly for 5–7 minutes.
3. Add garlic, thyme, rosemary, turmeric, salt, and pepper. Cook for another minute.
4. Add sweet potatoes, butternut squash, corn, chickpeas, and vegetable broth.
5. Bring the soup to a boil, then reduce heat and simmer for approximately 25–30 minutes, or until the vegetables are tender.
6. Stir in the chopped kale and cook for another 3–5 minutes, until wilted but still vibrant.
7. Stir in fresh lemon juice.
8. Taste and adjust seasoning as desired.
9. Serve warm with fresh parsley and a drizzle of olive oil.

Make It Your Own

This soup is intentionally flexible. Try adding white beans instead of chickpeas, swapping spinach for kale, or incorporating whatever seasonal vegetables you have available.

For a heartier meal, serve with whole-grain bread or a simple grain salad.