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Cozy 30-Minute Fall Vegetable Soup: Easy Homemade Recipe

30-minute fall vegetable soup - featured image
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A quick and hearty fall vegetable soup made in just 30 minutes with simple pantry staples. Perfect for chilly evenings, this forgiving recipe delivers rich, savory flavor without the long simmering time.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium leek, cleaned and thinly sliced (white and light green parts only)
  • 1 medium sweet potato, peeled and cubed into 1/2-inch pieces
  • 2 cups cauliflower florets, chopped small
  • 1 medium zucchini, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 4 cups vegetable broth (low-sodium)
  • 1 cup water
  • 1 Parmesan rind (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale, roughly chopped
  • Fresh parsley or basil for garnish (optional)
  • Grated Parmesan cheese for serving (or nutritional yeast for dairy-free)

Instructions

  1. Prep your vegetables first: dice the onion, mince the garlic, peel and dice the carrots, dice the celery, slice the leek (rinse well), cube the sweet potato, chop the cauliflower, and dice the zucchini.
  2. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrots, celery, and leek. Cook for 5-7 minutes, stirring occasionally, until softened and onions are translucent.
  3. Add the minced garlic and cook for 1 more minute, stirring constantly.
  4. Stir in the smoked paprika, dried thyme, dried oregano, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  5. Add the cubed sweet potato, chopped cauliflower, and diced zucchini. Stir to coat in the spiced oil and cook for 2-3 minutes.
  6. Pour in the fire-roasted diced tomatoes (with juices), vegetable broth, and water. Add the Parmesan rind if using. Stir and increase heat to high to bring to a boil.
  7. Once boiling, reduce heat to medium-low to maintain a gentle simmer. Cover with lid slightly ajar and cook for 15 minutes, until sweet potato is fork-tender.
  8. Remove the Parmesan rind and discard.
  9. Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted (add extra minute for kale).
  10. Taste and adjust seasoning with salt and pepper as needed.
  11. Remove from heat. Ladle into bowls, garnish with fresh parsley or basil if desired, and top with grated Parmesan cheese. Serve hot with crusty bread.

Notes

Don’t rush the sauté of aromatics—it builds flavor. Cut vegetables uniformly for even cooking. Toast spices in hot oil before adding liquid. Use fire-roasted tomatoes for depth. Add a Parmesan rind for umami richness. Season in layers. The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: fall vegetable soup, 30-minute soup, easy vegetable soup, cozy soup, vegetarian soup, healthy soup, quick soup, homemade soup

Find it online: https://cookyep.com/cozy-30-minute-fall-vegetable-soup-easy-homemade-recipe/