Rustic Autumn Vegetable Soup
This soup begins with a base of onions, garlic, and celery sautéed until soft and fragrant. Next, sweet potatoes and carrots are added, providing natural sweetness and depth. Butternut squash is the star, offering a creamy texture without the need for heavy creams. Seasonal greens, such as kale or spinach, add a fresh, slightly bitter contrast that enhances the soup’s complexity. To round it all out, vegetable broth is simmered with fresh thyme and bay leaves, creating an aromatic, herbaceous foundation. Optional additions include white beans for extra protein or pearl barley for heartiness.
Ingredients
- 4 medium Yukon gold potatoes peeled and diced
- 1 can cannellini beans drained and rinsed
- 1 cup cauliflower florets
- 2 medium carrots peeled and sliced
- 2 celery stalks sliced
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and thyme, cooking for about 5 minutes until the onion becomes translucent.
- Cook Vegetables: Add the carrots, celery, and cauliflower to the pot. Stir occasionally and cook for about 8 minutes until the vegetables are tender.
- Add Garlic and Broth: Stir in the minced garlic and sauté for 1 minute until lightly browned. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Simmer Soup: Add the diced potatoes and cannellini beans. Simmer the soup for about 10 minutes or until the potatoes are tender and can be easily pierced with a fork.
- Finish and Serve: Stir in the chopped parsley and season with salt and pepper to taste. Allow the soup to heat through for another 1-2 minutes before serving.