Autumn is the most generous season for harvesting fruits and vegetables. That’s why our plates are now full of great colors, as well as vitamins necessary for good health. Today we’re bringing you two delicious and comforting October vegetable soup ideas that are perfect for a Sunday lunch with the family. The abundance of these nuances, the aroma of Provence and the rich taste will undoubtedly seduce you! Not to mention that these minestrones are ready in just over an hour even without any prior cooking experience…
Autumn soup with a thousand vegetables
The first vegetable soup of October that we would like to introduce to you is loaded with the flavors of the seasonal harvest. It takes less than 30 minutes to wash, peel and cut sweet potatoes, carrots, parsnips, etc. Then, after about 40 minutes of cooking, you will have a fragrant and vitaminized vegetable garden, which is simply essential! Here are the ingredients and steps for making 12 delicious servings that are only 174 kcal each.
3 tablespoons of olive oil
4 chopped garlic cloves
1 yellow onion, diced
3 celery stalks, sliced
3 sliced carrots in rustic style
2-3 parsnips, finely chopped
2 sweet potatoes, peeled and diced
2 cups finely chopped paprika
3 cups undrained chopped tomatoes
2 cups canned chickpeas, rinsed and drained
1 cup finely chopped spinach
4 cups of vegetable broth
4-6 cups of water
3 bay leaves
1 teaspoon of salt
½ tsp dried thyme
½ tsp freshly ground black pepper
Clean all the vegetables, cut them as described above and heat the oil in a large pot over medium-high heat. Add garlic, onion, celery, carrot, parsnip, sweet potato and bell pepper. Cook over medium heat for 10 minutes, stirring often.
Add the tomatoes with their juice, mix and add the chickpeas. Turn up the heat and pour the vegetable broth and water into the container with the vegetables. Bring to a boil and stir in the bay leaves, salt and pepper and the rest of the seasoning.
Add the chopped spinach, lower the heat, cover and simmer for 35-40 minutes or until the vegetables are soft. Taste and, if necessary, add spices to your taste. Serve hot.
Tip: Since we’re talking about fresh and natural October vegetable soup, you might want to skip the canned stuff. This way, you can replace ready-to-use chickpeas with fresh corn on the cob.
October vegetable soup: doubeurre soup
The following Roasted Fall Vegetable Soup includes squash (also known as butternut squash), carrots, and sweet potatoes. As you can imagine, the result is a silky smooth consistency and a naturally sweet taste, in short – absolutely irresistible! It takes twenty minutes to pre-prepare the vegetables, almost an hour to cook, so this is also a quick recipe! To make 6 delicious servings, you’ll need to pick up the following:
1 kg of peeled and chopped pumpkin
1 kg of peeled and chopped sweet potato
500 g of peeled and sliced carrots
8 peeled garlic cloves*
1 medium onion, peeled and sliced
2 tbsp olive oil
salt and pepper to taste
4 cups chicken or vegetable stock + more as needed
1/4 tsp ground cinnamon
1 pinch of cayenne pepper (optional).
150 ml of coconut milk
*The powerful taste of garlic softens somewhat during roasting, but you can definitely feel it in the soup. So use as much as you like depending on your taste for that particular ingredient.
Preparation steps
Heat the oven to 200 degrees and line 2 baking sheets with baking paper. Prepare the vegetables by chopping the pumpkin and sweet potato into roughly the same size. Mix the vegetables with olive oil and season with a little salt and pepper. Divide the vegetables among the leaves and bake for 45-50 minutes or until they are tender and beginning to brown/caramelize.
Transfer the vegetables to the pot and add the stock, cinnamon and cayenne pepper. Bring the soup to a boil, then reduce the heat and simmer for about 5 minutes. Pour in the coconut milk and puree the soup with a hand blender directly in the saucepan. If necessary, add more broth to thin the soup and season with salt and pepper if necessary. Serve hot or cold, with or without croutons.
Which version of the October vegetable soup will you choose this Sunday?
Or do you invent your own by experimenting with seasonal ingredients?
Used sources: buythiscookthat.com
www.saltandlavender.com