top of page

Recipes

Fall Harvest Soup

Fall is one of my favourite seasons - que cozy sweaters, apple picking, pumpkin pie and of course all the soups! This Fall Harvest Soup has been on my weekly menu for the past several weeks and I truly cannot get enough. All the feels of comfort, loaded with veggies, this one is sure to make you feel warm and cozy while being super healthy! I hope you enjoy!

20240630_164853 (1).jpg
Image by Markus Spiske

Ingredient List

Makes 8 servings ​

  • One green bell pepper, chopped small

  • 1/2 yellow or orange bell pepper, chopped small

  • 1/2 -1 red bell pepper, chopped small

  • 3 red chili peppers, chopped small (seeds in if you like heat, removed if you prefer more mild)

  • 1 large zucchini or summer squash, quartered and chopped

  • 8-10 small-medium yellow potatoes, peeled and chopped

  • 3 carrots

  • 1 medium yellow onion, chopped small

  • 2-3 gloves garlic, minced

  • 2 large handfuls of Swiss chard, bok choy, or tuscan kale, roughly chopped (I use all three)

  • ​1 large jar of whole or smooth tomatoes

  • 1 carton of veggie broth (900ml)

  • 2 tbsp olive oil

  • 2 sprigs of oregano

  • 5 basil leaves

  • 2 sprigs of parsley 

  • 4 sprigs of thyme 

  • 2 sprigs of winter savory (any other herbs of your choosing)

  • salt and pepper

Image by Caroline Attwood

Directions

  1. Wash, chop and prep all the ingredients

  2. Add 1 tbsp of olive oil to a large pot. On medium heat, add the onion. Let cook, stirring occasionally until onion is translucent and fragrant (3-4mins). Then add garlic and let cook another 1-2 mins stirring and turning down the heat slightly so the garlic doesn't burn. ​

  3. Next, add the potatoes and carrots to the pot and let cook, stirring occasionally for 3-4 more minutes. Add a generous amount of salt and pepper and stir.

  4. Add the last tbsp of olive oil and then the remaining veggies (except for the Swiss chard, bok choy and kale - keep those aside for now). stir the veggies so they are coated in oil and let them cook for another 6-8 mins, until lightly sautéed. 

  5. Add the jar of tomatoes and turn the heat up to medium-high. Tie your herbs together and add to the pot. Let the liquid come to a boil, then add the veggie broth, bring back up to a boil. then turn the temperature down and let the soup simmer for 30-45mins. 

  6. ​Time to taste test! Try the soup and add more salt and pepper and more herbs if needed. Try a potato, if they are cooked through the soup is ready, if they still need more time, let the soup continue to simmer until the potatoes are cooked! Careful not to overcook all the other veggies (you don't want them to be mushy).

  7. If the soup is done or near done, add the roughly chopped greens (chard, bok choy or tuscan kale). stir into soup, they will soon cook down in the hot soup. 

  8. Let the soup stand for 5-10 mins, then serve. 

 

* Top with fresh croutons, or parmesan! Enjoy!

Soup
bottom of page