Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.
Heat the oil in a large soup pot over medium-high heat.
Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes.
Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
Add the broth, tomatoes with their juice, and thyme.
Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes.
Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
Discard the thyme springs before serving. Season to taste with more salt and cayenne.
Feel free to substitute other fall vegetables or beans. You can refrigerate this soup for 3 days or freeze for 2 months.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 358 (45%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 170.1mg||52 %|
|Sodium 242.9mg||8 %|
|Potassium 1545.4mg||41 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 41.3g|
|Protein 56g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 797
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