Easy Autumn Veggie Soup Recipes

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ROASTED AUTUMN VEGETABLE SOUP



Roasted Autumn Vegetable Soup image

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

Steps:

  • Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.

AUTUMN VEGETABLE SOUP



Autumn Vegetable Soup image

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.

Provided by Ellie Krieger

Categories     First course

Yield Yields about 8 cups.

Number Of Ingredients 13

2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste
Kosher salt
1 quart lower-salt chicken broth
1 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme
2 cups lightly packed, coarsely chopped kale
1 cup lower-salt canned chickpeas

Steps:

  • 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.

Nutrition Facts : ServingSize 6 to 8 as a starter; 4 as a main course, Calories 120 kcal, Fat 40 kcal, SaturatedFat 0.5 g, TransFat 4.5 g, Carbohydrate 16 g, Fiber 3 g, Protein 5 g, Sodium 250 mg, UnsaturatedFat 4 g

AUTUMN SOUP



Autumn Soup image

Make and share this Autumn Soup recipe from Food.com.

Provided by Shannon 24

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 cup onion, chopped
4 cups water
1 cup carrot, diced
1 cup potato, diced
2 teaspoons salt
1 Oxo beef cube
1/4 teaspoon pepper
1/8 teaspoon basil
28 ounces tomatoes

Steps:

  • Brown beef, add onions. Cook until tender.
  • Stir in remaining ingredients.
  • Heat through.
  • Enjoy!

EASY AUTUMN VEGGIE SOUP



Easy Autumn Veggie Soup image

Make and share this Easy Autumn Veggie Soup recipe from Food.com.

Provided by nemokitty

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
4 cups vegetable broth
1 sweet potato, peeled and diced
1 cup edamame
2 cups Baby Spinach
salt and pepper

Steps:

  • Heat oil in saucepan. Add onion, celery and garlic, till softened. Add broth, bring to boil.
  • Add sweet potatoes, edamame, reduce to simmer, cook til tender. Stir in spinach till wilted. Salt and pepper to taste.

Nutrition Facts : Calories 170.6, Fat 7.9, SaturatedFat 1, Sodium 56.6, Carbohydrate 17.6, Fiber 4.8, Sugar 3, Protein 9.7

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