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Vegetable harves soup recipe

Vegan fall harvest soup

5 from 8 votes
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Bring it to a boil and simmer covered for about 15 minutes.
  3. Then add cabbage, beans, and kale. Cook for 5 more minutes.
  4. Serve warm. Enjoy!