Autumn means falling temperatures, therefore I tend to make vegetable soups more often for our dinner to combat the cold outside. This simple fall vegetable soup recipe is made with vegetables from our fall harvest. All you need to do is just chop vegetables and cook them on low heat. You will need very little spices because all the taste comes from the vegetables itself.
Vegetable Soup – my go to dish for the cold winter
A simple nourishing vegetable soup is an easy way to feed your family healthy meals without much effort. I recently shared a post on our Garden success, so what better way to use up those produce but to make a soup.
I make this soup as often as possible because this would be the best way to get my child to eat all those vitamin rich vegetables.
How to make this Simple Soup
Simple as a soup sounds, we now have many options and methods to cook it nowadays. You could make it with an Instant Pot and program it for 1 or 2 hours on slow heat. I don’t have an instant pot, therefore I prefer to cook the soup on stove top. Whenever, I am pressed for time, then only I tend to use my Kuhn Rikon Pressure Cooker. The soup is ready in less than 20 minutes from start to finish if I pressure cook the soup.
Since some time, I gravitate to cooking this soup on the stove top on slow heat because the taste is so much better than with the pressure cooker. You will taste the vegetables much better, because they have been cooked longer to absorb all their natural taste.
What would your serve the soup with ?
If this simple soup is going to be the main dish for a winter supper, serve it with cheese and bread. You can also cook the soup with some lentils which will make it protein rich. You will have much more substance and satiation in your meal just by adding lentils. My daughter likes to take the soup with soup balls or croutons. They taste great that way too. If you intend to make this as a starter then not much else is needed other than a dollop of fresh cream with fresh herbs to garnish on top.
Because my daughter doesn’t like the sight of vegetables, I usually blitz the soup with an immersion blender and serve it.
What vegetables fit for this simple vegetable soup
You can basically use any vegetables of your choice or as per your availability. This recipe is also a good way to use up all those loose vegetables lying around in your fridge. Due to the fact that I am calling this a simple fall vegetable soup, I am mainly using fall vegetables. All the vegetables I have used were harvested from our own organic garden. We had planted some vegetables exclusively for fall due to the fact that these vegetables are easier to grow with falling temperature and are winter sturdy in the garden.
Typical fall soup vegetables would be- Potatoes, onions, carrots, celery bulbs, celery stalks, pumpkin, fennel, zucchini and tomatoes. Also around this time cabbages are harvested in Switzerland. Hence, we also add Savoy cabbages to the soup. I have not specified any quantities here, use whatever vegetable is available in your region and adjust the seasonings as per your taste.
How long does this soup last ?
When ever I make this soup, I usually make just what I need for that meal. But sometimes a little bit extra can go to serve us for a second meal. This soup will keep well for 3 to 4 days in the refrigerator, hence it would be worthwhile to cook a little extra for another meal. Cool the soup completely and store in airtight jars. I usually store mine in glass bottles.
Instructions on how to make Simple Fall Vegetable Soup
Ingredients
2 Potatoes
2 Fennel bulbs
1 Celery bulb
1/4 of a pumpkin
4 carrots medium size
2 stalks of celery
1 Onion
2 Tomatoes
3 liters of water
Spices
1/2 teaspoon of freshly ground pepper
1/4 of freshly grated nutmeg
1/4 teaspoon of dried thyme
1 teaspoon of vegetable stock powder
2 tablespoon of Olive oil
For the garnish
2 tablespoons of fresh double cream
a few parsley leaves
Instructions
- Wash and chop all the vegetables into cubes.
- Add all the chopped vegetables into a big stock pot and add water 3 liters of water.
- Cook the vegetables on low flame for about 45 minutes to 1 hour.
- Cook the soup until the vegetables are soft.
- Add the seasonings, salt and oil.
- If you have a child who doesn’t like vegetables, just blitz the cooked soup in an immersion blender and serve.
- Serve the soup with a dollop of fresh cream and garnish with fresh herbs.
Can you make this Vegan?
Yes, if you don’t add the cream or butter. We mostly make it vegan as I seldom have fresh cream in my fridge.
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