Vegan fall harvest soup
Fall is a season of harvesting everything you've planted in the garden earlier that year. So this vegan fall harvest soup is perfect for this fall! It is flavorful, hearty, and perfectly warm.
The soup contains varieties of veggies, beans, and greens. The combination of these ingredients creates a unique taste.
This soup is smooth, light but still so satisfying.
What put in the harvest soup?
The short answer is everything you have in the garden! And if you do have a garden, search what's seasonal in the store!
In the fall it is usually pumpkin, zucchini, potatoes, carrots, cabbage, kale, and much more.
You can put here your favorite veggies as well. The broth will be even better!
Also, don't forget to add some beans as well! I used white beans because they are very neutral and crated very creamy and smooth taste.
Let's make this vegan fall harvest soup
Making this soup is so easy!
First, you will need to chop all the veggies!
For this vegan fall harvest soup, you will need:
- olive oil
- veggie stock powder
- black pepper
- shredded cabbage
In a larger pot heat the oil and add garlic. Roast until golden and add chopped potatoes, carrots, pumpkin, zucchini, and roast for about 3 minutes.
Then add water, salt, pepper, and veggie stock powder.
Bring the soup to a boil and simmer for 15 minutes.
After 10 minutes add cabbage, beans, and kale. Cook for 5 more minutes.
Serve with fresh toast or enjoy on its own.
This vegan fall harvest soup is absolutely amazing! It is creamy, flavorful and so comfortable. Vegetables, beans, and greens created delicious and hearty harvest soup. This soup can be served for an easy lunch or cozy dinner.
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace white beans with red beans or chickpeas.
- Pumpkin can be substituted with sweet potatoes.
THIS RECIPE IS:
- Easy to make
- Perfect for fall
- 100% delicious
IF YOU ARE SEARCHING FOR VEGAN SOUP RECIPES, HERE ARE SOME OF MY FAVORITES:
EASY VEGAN ROASTED PUMPKIN SOUP
THE BEST VEGAN LENTIL SOUP
AMAZING VEGAN CHICKEN-LESS NOODLE SOUP
CREAMY BROCCOLI SOUP
Vegan fall harvest soup
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 2 chopped potatoes
- 1 chopped carrot
- 1 cup chopped pumpkin
- 1/2 cup chopped zucchini
- 5 cups water
- 1 tsp veggie stock powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cabbage
- 1/2 cup white beans
- 1 cup kale
- First, roast the garlic in a little bit of olive oil until golden. Then add chopped potatoes, carrots, pumpkin, and zucchini. Roast a few seconds and add water, salt, pepper, and veggie stock powder.
- Bring it to a boil and simmer covered for about 15 minutes.
- Then add cabbage, beans, and kale. Cook for 5 more minutes.
- Serve warm. Enjoy!
Yum! This vegan harvest soup was so delicious! I loved how warming and filling it is! This clean recipe is a keeper for sure!
Thank you so much!
This cozy and nourishing soup is delicious! We'll be making this again and again!
I absolutely loved this vegan fall harvest soup! This recipe had a beautiful blend of veggies and they tasted great together. Such a flavorful soup and perfect to warm up to.
This soup is perfect for cold days! Thank you!
Absolutely delicious combination of vegetables in this soup! This is going to be an Autumn favourite.
This soup is so comforting and so delicious! Love how tasty the flavors are together!
We loved this soup and it was a great way of using up the odd few vegetables left ripening in the garden. Our last little harvest like this harvest soup. Brilliant - it made a great lunchtime dish.
That's amazing! I'm happy you loved it!
I enjoyed the combination of potato and pumpkin in this fall harvest soup. The white beans really helped to make it more filling. Great recipe, Chris!
That's amazing! Thank you!
Love this sort of brothy soup, where you can actually taste each vegetable individually. Fall is such an abundant time for fresh vegetables. Can't wait to make it.
Totally agree! Enjoy!