Last Minute Vegetable Soup (Yellow-Orange Version) Recipe

Name: Last Minute Vegetable Soup (Yellow-Orange Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow onion, diced; 1 medium butternut squash, peeled, seeded and cubed OR you can use another yellow-orange winter squash; 1 large sweet potato, peeled and cubed; 1-2 turnips, peeled and diced (optional); 1 cup peeled and diced rutabaga (optional); 1-2 medium carrots, peeled and diced (optional); 1 small head fennel sliced thin (optional); other firm white or yellow vegetables; 2-3 tablespoons vegetable or olive oil; 1-2 handfuls yellow or orange lentils; 1.5 quarts water, bullion or vegetable stock; 1/2 teaspoon or more -ground black pepper to taste; 1/2 teaspoon curry powder; salt to taste (be careful, if you use bullion instead of water; 1/4 teaspoon cumin (optional, if you like it, use it); 2-3 bay leaves (optional, if you like it, use it); 1-2 stalks celery, diced (optional)

Servings: persons

1 large yellow onion, diced
1 medium butternut squash, peeled, seeded and cubed OR you can use another yellow-orange winter squash
1 large sweet potato, peeled and cubed
1-2 turnips, peeled and diced (optional)
1 cup peeled and diced rutabaga (optional)
1-2 medium carrots, peeled and diced (optional)
1 small head fennel sliced thin (optional)
other firm white or yellow vegetables
2-3 tablespoons vegetable or olive oil
1-2 handfuls yellow or orange lentils
1.5 quarts water, bullion or vegetable stock
1/2 teaspoon or more -ground black pepper to taste
1/2 teaspoon curry powder
salt to taste (be careful, if you use bullion instead of water
1/4 teaspoon cumin (optional, if you like it, use it)
2-3 bay leaves (optional, if you like it, use it)
1-2 stalks celery, diced (optional)

1
I make this soup in a 3.5 Qt LeCreuset covered Dutch oven. The size of the pot creates the proportion of vegetables.
2
Saute diced onion for a few minutes until it begins to turn translucent. If you are using fennel, celery or other watery crunchy vegetable, saute for a few minutes as well.
3
Add remaining diced vegetables. Use vegetables you love, the mixture is up to you. The vegetable mixture should just about fill the 3.5 Qt pot. Saute and mix for a few minutes.
4
Add liquid (water, bullion or vegetable stock). Bring to a boil and lower flame to a simmer. Cover the pot. The cooked soup will fill 3/4 of the pot.
5
Slowly simmer for 15 minutes. Add seasoning and taste. Be careful about the salt- bullion or stock contain salt.
6
Add the handful of lentils. Simmer another 10 minutes. Correct seasonings. The lentils add a bit of body to the soup, but are not the primary ingredient.
7
The soup can be served at this point, or you can cool a bit and puree. Serve hot or cold. The soup will keep in the refrigerator for 3-4 days. It can also be frozen in the pureed form (I freeze in quart size zip lock bags and defrost as needed).

664

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 17 ingredients. The key ingredients include: 1 large yellow onion, diced, 1 medium butternut squash, peeled, seeded and cubed OR you can use another yellow-orange winter squash, 1 large sweet potato, peeled and cubed, 1-2 turnips, peeled and diced (optional), and more.

Yes, Last Minute Vegetable Soup (Yellow-Orange Version) 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.

Last Minute Vegetable Soup (Yellow-Orange Version)

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