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Cozy One-Pot Healthy Fall Vegetable Soup

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A deeply savory and satisfying vegetable soup that comes together in under an hour. This one-pot wonder features caramelized vegetables, a rich broth, and hearty chickpeas for a healthy and comforting fall meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 tablespoons tomato paste
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 medium potatoes, cubed (Yukon Gold or Russet)
  • 2 cups chopped kale, stems removed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth (low-sodium)
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional garnish)
  • Grated Parmesan cheese (optional garnish)
  • Olive oil or heavy cream (optional garnish)

Instructions

  1. Prep all your vegetables first. Dice the onion, carrots, and celery. Mince the garlic. Cube the butternut squash (about 1/2-inch pieces) and potatoes. Remove the kale leaves from the tough stems and chop them roughly.
  2. Heat the olive oil in your Dutch oven over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  4. Push the vegetables to the sides of the pot and add the tomato paste to the center. Let it cook for 2-3 minutes, stirring occasionally, until it darkens to a deep brick red.
  5. Add the cubed butternut squash and potatoes. Stir everything together and let it cook for 5 minutes without moving it too much, allowing the squash to get some browned edges.
  6. Pour in the vegetable broth and water. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Add the dried thyme, smoked paprika, bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  7. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the squash and potatoes are fork-tender.
  8. Add the drained chickpeas and chopped kale. Stir them in and let the soup simmer uncovered for another 5 minutes.
  9. Remove the bay leaf. Taste the broth and adjust the seasoning, adding more salt and pepper as needed.
  10. Let the soup rest off the heat for 5-10 minutes before serving. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan if desired.

Notes

Don’t skip the browning step. Taking extra 5 minutes to brown the tomato paste and let the squash get some color transforms the entire dish. Cut your vegetables uniformly (1/2-inch cubes) for even cooking. Let the soup rest before serving to allow flavors to meld and broth to thicken. The soup will be even better the next day.

Nutrition

Keywords: fall vegetable soup, healthy soup, one-pot soup, vegetarian soup, butternut squash soup, kale soup, chickpea soup, cozy soup, easy soup recipe

Find it online: https://cookyep.com/cozy-one-pot-healthy-fall-vegetable-soup-easy-and-perfect/