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fall-soups-recipe

Fall Soups Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes 15 oz
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup butternut squash, cubed
  • 1 cup kale, chopped

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Stir in garlic and cook for another minute.
  4. Pour in vegetable broth and diced tomatoes. Add thyme, rosemary, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Add butternut squash and cook until tender, about 10 minutes.
  7. Stir in kale and cook for another 5 minutes.
  8. Adjust seasoning if needed and serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Fall, Gluten-Free
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