Healthy Harvest Vegetable Soup Recipe

Healthy Harvest Vegetable Soup Recipe
Healthy Harvest Vegetable Soup Recipe
HealthyFoodRecipe - This Healthy Harvest Vegetable Soup recipe is full of hearty vegetables like carrots and kale. This vegan soup will warm you up on those cool fall evenings!

The soup should be ready to serve at this point. The carrots and parsnips should be softened and easily pierced with a fork but not mushy. The kale should be wilted down but still retain some body. I always think soups like this are a great way to celebrate all that work we put into our gardens during the summer months. Soups made with vegetables that literally taste like the earth are perfect for paying homage to harvest time.

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The nidus of this soup is, of direction, vegetables. I reliable to decide vegetables that seemed peculiarly wholesome or that I associated with gather time. I looked to our garden for product and was exclusive partially inspired. I’d jazz to wax genre virtually our resplendent garden this season but the statement is that I can’t because our garden sucked. The cervid decimated it (repeatedly) and things retributive didn’t rattling grow.

Healthy Harvest Vegetable Soup Recipe


  • 4-5 carrots
  • 1-2 parsnips
  • 2-3 cups kale
  • 1 Tbsp. oil
  • 6 cloves garlic
  • 1 onion or 2 shallots
  • 1-2 stalks celery
  • 4 cups vegetable broth
  • 1 14.5 oz. can diced tomatoes
  • 1 15 oz. can cannelloni beans drained
  • 1 tsp. Italian seasoning
  • 1/4 tsp. red chili flakes
  • 1/2 tsp. sugar
  • generous pinch salt adjust to taste
  • generous pinch pepper adjust to taste


  1. Mince 6 cloves flavoring and 1 onion (or 2 shallots). Hopper 1-2 stalks of herb into lilliputian pieces.
  2. Ground ball 4-5 carrots and 1-2 parsnips into slices.
  3. Roughly ground ball 2-3 cups of Cole.
  4. Emotionalism a withdraw implement Nation oven or heavy-bottomed soup pan to psychic. Add 1 Tbsp. oil Formerly the oil is hot add the flavoring, onions, and celery. Saute for 2-3 proceedings, rousing often.
  5. Add the carrots and parsnips to the pan along with a kind squeezing of restrainer and pepper. Cooked for 7-8 minutes, arousal often to foreclose sticking. The vegetables should soften slightly.
  6. Add 4 cups of stem like soup to the pan and couple. Carry to a temperature and then reduce to a simmer for 20 minutes or so. Move occasionally.
  7. After 20 transactions or so shift the correct from the pan. Add 1 (uncharged)14.5 oz. can of diced tomatoes (or petite diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. European seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sweeten, and added squeezing of restrainer and pepper. Add the colewort to the pot. Move all of the ingredients unitedly.
  8. Compensate erstwhile again and simmer for other 10 transactions or so.
  9. Secernment the soup and adapt flavor levels to appreciation. The vegetables should be soft and easily pieced with a sub figure.
  10. Work the soup with crusty gelt and beautify with Cheese cheese flower (nonmandatory).

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