Autumn Vegetable Soup Recipe

Name: Autumn Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 2 large cloves garlic, crushed; 1 1/2 c. chopped leeks; 1 1/2 c. quartered Brussels sprouts; 1 large carrot, chopped; 1 stalk celery, chopped; 1 large potato, chopped; 1 c. peeled, chopped acorn or butternut squash (and/or pumpkin and/or sweet potato); 3/4 tsp. salt; freshly ground pepper to taste; cayenne, to taste; 3 c. stock or water; 1 c. packed, chopped Swiss chard or collard greens; 1 large firm tomato, chopped; 1 bell pepper, chopped (green, yellow or red); 1 1/2 tsp. dried dill; 1/2 tsp. dried marjoram; 1/2 tsp. dried basil; 2 tsp. fresh lemon juice; 2 tsp. soy sauce, or more to taste; 1/2 c. sour cream or yogurt, room temperature; sunflower seeds, for garnish; minced fresh parsley, for garnish

Servings: persons

2 Tbsp. olive oil
2 large cloves garlic, crushed
1 1/2 c. chopped leeks
1 1/2 c. quartered Brussels sprouts
1 large carrot, chopped
1 stalk celery, chopped
1 large potato, chopped
1 c. peeled, chopped acorn or butternut squash (and/or pumpkin and/or sweet potato)
3/4 tsp. salt
freshly ground pepper to taste
cayenne, to taste
3 c. stock or water
1 c. packed, chopped Swiss chard or collard greens
1 large firm tomato, chopped
1 bell pepper, chopped (green, yellow or red)
1 1/2 tsp. dried dill
1/2 tsp. dried marjoram
1/2 tsp. dried basil
2 tsp. fresh lemon juice
2 tsp. soy sauce, or more to taste
1/2 c. sour cream or yogurt, room temperature
sunflower seeds, for garnish
minced fresh parsley, for garnish

1
In Dutch oven or kettle, saute garlic in olive oil.
2
Add chopped vegetables, salt, ground pepper and cayenne.
3
Stir intermittently over medium heat for 10 to 15 minutes.
4
Add stock or water.
5
Bring to a boil; lower to a simmer for 15 to 20 minutes, until everything is tender.
6
Add Swiss chard or collard greens, chopped tomato and bell pepper.
7
Simmer another 5 minutes.
8
Add herbs, soy sauce and lemon juice.
9
Continue to simmer another 3 to 5 minutes.
10
Stir in sour cream or yogurt just before serving. Garnish each bowl with sunflower seeds and parsley.
11
This is a terrific main dish!
12
Don't limit yourself to the vegetables listed. Try chopped turnips, parsnips, zucchini, pumpkin, acorn squash or kohlrabi.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 Tbsp. olive oil, 2 large cloves garlic, crushed, 1 1/2 c. chopped leeks, 1 1/2 c. quartered Brussels sprouts, and more.

Yes, Autumn Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetable Soup

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