Autumn Harvest Soup
Keywords: saute soup/stew gluten-free nut-free soy-free sugar-free beans chicken chickpeas cauliflower
Prep Time: 30
Cook Time: 60
Something about a warm, hearty bowl of soup just makes me happy … and this soup, full of delicious and comforting Fall flavors, sure did not disappoint! The soup is packed with nutrients from the many veggies I’ve crammed into the recipe, but you won’t even be thinking about the nutrients as you slurp it down! It’s a good one to freeze, as well … just perfect for those nights when you forgot to plan your meal and still want to grab something healthy and delicious. My mom and I made this together a few weekends ago (thanks, Mom!), and I reluctantly ate my last bowl from the freezer this week.
As I said, this dish is loaded with Fall veggies. You’ve probably cooked with – or at least heard of – cauliflower (rich in Vitamins C and B, manganese, and potassium!), kale (one of my all time favorites, and a complete nutritional powerhouse) and butternut squash (another one of my favorites, and loaded with potassium, Vitamin C, and many other antioxidants).
But have you used parsnips (which are rich in vitamins A, C, E, K, and many others) or celery root (also called celeriac, it’s literally the root of the celery stalks you usually eat, and is a good source of magnesium, calcium, and many vitamins)?
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