Fall Vegetable Soup Recipe

 Cook time: 40 mins
Total time: 40 mins
Serves: 6-8 servings

Ingredients: 

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 large sweet potato (about 2 cups), chopped
  • 2 cups peeled butternut squash, chopped
  • 2 cups cauliflower florets, chopped
  • 2 cups sliced cabbage
  • 1 28 oz can diced tomatoes
  • 8 cups vegetable stock
  • 2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
  • 1/2 tsp cracked black pepper
  • 1 tsp sea salt
  • 2 T freshly chopped parsley

Instructions:

  1. Heat up a large pot over med-high heat and add olive oil.
  2. Toss in onion, carrot, and celery and simmer (about 3-5 minutes) until onions are translucent. 
  3. Add in garlic and cook for 1 minute.
  4. Add in the chopped sweet potato, butternut squash, and cauliflower and cook for 5 minutes.
  5. Add the cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
  6. Bring to a boil and then turn the heat down to medium-low and let simmer for at least 30 minutes.
  7. Top with fresh parsley and serve.
  8. Will keep for a week in refrigerator and freezes well for several months.