Recipe: Fall Minestrone Soup

I LOVE fall vegetables. Everything from kale, squash, kale, sweet potatoes, brussels, etc. As the weather gets chillier, I tend to crave more of the cooked and warm foods that often feel so comforting while you’re eating them. Soups are one of my favorite things to make in the fall/winter months because they are usually so simple, quick to make, and last for the week if you make a big batch. I’m always drawn to soups when I’m feeling sick, digestion is off, or I’m just craving a lighter meal. This fall minestrone soup is one of my favorites & hope you enjoy!

Fall Minestrone Soup

(Gluten Free, Vegan)

Ingredients:

  • 1/2 celery bunch

  • 4 large carrots

  • 1/2 fennel bunch

  • 1/2 curly kale bunch

  • 2 yukon gold potatoes (small-medium)

  • 1 delicata squash (small-medium)

  • 1/2 yellow onion

  • 1 fresh turmeric root (small)

  • 32 oz. vegetable broth (I used More Than Gourmet)

  • 1.5 cups tomato sauce

  • 2-3 tbsp avocado oil

  • 2 cups water

  • Sprinkle of salt

Directions:

  • Preparation - chop up celery, carrots, onion, fennel, potatoes, squash. Peel skin off turmeric and chop into small pieces. Wash the kale and set aside in another bowl.

  • In a large pot over medium heat, add in 2-3 tbsp avocado oil and throw in celery, carrots, fennel, onion, and turmeric. Mix everything around and let it saute for about 5 min.

  • Once the veggies begin to soften, add in the chopped potatoes and squash to the pot. Mix around and let saute for 2-3 min.

  • Add in the vegetable stock, water, and tomato sauce. Sprinkle in some salt as needed. Mix everything together and cover the pot to let everything simmer for about 10-15 min.

  • Once the soup begins to boil, move heat to medium-low. Add in the chopped kale and mix. Cover the pot and let it continue to simmer. Continue stirring every few minutes.

  • You’ll know the soup is done when all of the vegetables are soft & cooked, especially the potatoes and squash!

Michelle Iannacchino