Healthy Seasonal Recipes

Harvest Vegetable Soup {Vegan}

Step 1: Saute Vegetables

Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.

Step 2: Deglaze

After the vegetables are softened and starting to brown, add in white wine. This will deglaze the pan, and remove any browned bits from the pan. These browned bits, or fond, are full of rich flavor. The wine also balances the sweetness from the squash and brings out the flavors in the soup.

Step 3: Add Broth and Simmer The Vegetable Soup

Add in the broth and increase the heat to high to bring it up to a simmer quickly. Add in hot sauce too to add a peppery backnote to the soup flavor. 

Once the soup comes to a simmer, add in the butternut squash and bring it back up to a simmer. Then cook the soup until the squash is nice and tender but not falling apart. This takes about 12 minutes. Check it with a fork to see if it’s done.

Step 4: Add in Quick Cooking Vegetables at the End

At the end, stir in kale and tomatoes, and cook them only until the kale is tender. If you have another tender vegetable like zucchini or green beans (ones that soften in 4 minutes or so) this is the time to add them. 

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 large diced onion
  • 1/2 teaspoon salt
  • 6 cloves finely chopped garlic
  • 3 carrots, diced
  • 1 cup diced celery
  • 1 tablespoon Herbes de Provence
  • 1/2 cup dry white wine
  • 6 cups Imagine No-Chicken Broth or reduced-sodium chicken broth
  • 10 dashes Tabasco sauce, or to taste
  • 1 4-inch sprig rosemary
  • 1 small butternut squash, peeled and cubed (about 1 1/2 pounds or 4 1/2 cups)
  • 4 cups finely chopped kale leaves (no stems)
  • 1 large tomato, diced (about 1 large) peeled and seeded if desired

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Instructions

  1. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.
  2. Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes.
  3. Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low or to maintain a simmer, and cook until the squash is tender, but not falling apart, about 12 minutes.
  4. Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender, 4 to 5 minutes longer. Remove rosemary sprig before serving.

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