As we head into the cooler months, it’s time to bid adieu to your summer harvests and look to your Fall and Winter vegetables for inspiration. Soups and stews are not only a great way to take in heapings of vegetables from your garden or farmer’s market, but they warm you from the inside out as the temperature drops.
Fall vegetables like beets, radishes, broccoli, brussels sprouts, turnips, green onions, peas, kale, butternut squash, and pumpkin all make for hearty soups. Winter vegetables like garlic, leeks, onions, potatoes, chard, spinach, and rhubarb are also perfect additions to soups and stews. And don’t forget the seasonal spices that bring those warm flavors!
If you’re looking for some creative new options beyond lentil and split pea, look no further.
Full of fall favorites, this soup can be adjusted to your tastes and makes great use of your Autumn garden.
Carrots, yellow onion, garlic, butternut squash, red potatoes, zucchini, cabbage, tomatoes, and kale make for a bowl of delicious and nutritious soup.
- 2 tablespoons of olive oil
- 3 medium carrots, chopped
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
- 2 heaping cups of butternut squash, chopped
- 2 medium red potatoes, chopped
- 1 large zucchini, chopped
- 1 1/2 cups of cabbage, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of ground sage
- 1/8 teaspoon of cayenne pepper
- 1/2 teaspoon of all-spice
- 1 quart + 2 cups of vegetable stock
- 6 sprigs of thyme
- 1 14.5 ounce can of diced tomatoes, juice included
- 2 cups of kale, chopped
Butternut squash soup is a fall staple, but finding the best recipe can be tough. This one is worth a shot, with carrots, onion, apple, and coconut milk to enhance the flavors. It’s also gluten-free, dairy-free, and vegan, although you can adjust it to your preferences.
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
- 1 white onion, peeled and roughly chopped
- 1 sprig fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/8 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: extra coconut milk, smoked paprika, or see more ideas above
There are few things more comforting than cheese, and when you mix it with broccoli you get the best of both worlds: flavor and nutrients. A modern, elevated broccoli and cheddar soup isn’t as thick or heavy as the ones from your youth.
- 2 onions
- 4 garlic cloves
- 3 Tbsp. unsalted butter
- ½ tsp. red pepper flakes
- Black pepper
- 2 heads of broccoli
- 1 medium russet potato
- 5 cups water
- 8 oz. sharp cheddar cheese
- 2 cups cheddar cheese
- Red pepper flakes
Brussels sprouts are such an underrated vegetable, but have incredible flavor and are very hearty. This soup provides everything you need for a complete and filling meal.
- 1 pound brussels sprouts
- 1/2 pound andouille sausage
- 1 teaspoon olive oil
- 3 large red potatoes
- 2 bay leaves
- 1 teaspoon caraway seeds
- 4 cups reduced-sodium chicken broth
Creamy and satisfying, this bright soup will help to cheer you on even the coldest, grayest days. It helps that carrots and ginger are incredibly healthy for you, and this soup is vegan and gluten-free.
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onions
- 3 garlic cloves, smashed
- 2 heaping cups chopped carrots
- 1½ teaspoons grated fresh ginger
- 1 tablespoon apple cider vinegar
- 3 to 4 cups vegetable broth
- Sea salt and fresh black pepper
- 1 teaspoon maple syrup, or to taste (optional)
- coconut milk for garnish, optional
Soup may take some time to cook, but don’t believe that they have to be difficult – these recipes can be executed by even the most amateur chef. Get those fall and winter veggies into a hot pot and enjoy the fruits of your labor!