Hearty Autumn Vegetable Soup with Epinutrients
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
  2. Add the Vegetables: Stir in the carrots, celery, sweet potato, and butternut squash. Cook for an additional 5-7 minutes, allowing the vegetables to soften slightly.
  3. Incorporate Chickpeas and Broth: Add the chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until all vegetables are tender.
  4. Finish with Greens and Herbs: Stir in the chopped kale (or other leafy greens such as spinach), thyme, rosemary, salt, and pepper. Simmer for an additional 5 minutes until the greens are wilted and tender.
  5. Add Lemon Juice: Just before serving, stir in the lemon juice and adjust seasoning to taste. If desired, sprinkle with red pepper flakes for an extra kick.
  6. Serve Warm: Ladle the soup into bowls and enjoy this comforting, epinutrient-rich dish!