🥣 Hearty Harvest Soup

This soup is a celebration of rustic, wholesome ingredients that bring warmth and comfort. It’s a versatile recipe that can be prepared quickly or left to simmer for a deeper, more developed flavor.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

🛒 Ingredients

The Base:

Onion & Garlic: 1 medium yellow onion (diced) and 3 cloves of garlic (minced).

Broth: 1.5 liters of vegetable or chicken broth.

Olive Oil: 2 tablespoons.

The Harvest Mix:

Vegetables: 2 carrots (sliced), 2 stalks of celery (chopped), and 1 large sweet potato or butternut squash (cubed).

Hearty Add-ins: 1 can (400g) of chickpeas or cannellini beans, rinsed and drained.

Greens: 2 cups of chopped kale or fresh spinach.

Seasoning & Finish:

Herbs: 1 teaspoon dried thyme and 1 teaspoon smoked paprika.

Lemon: A squeeze of fresh lemon juice just before serving.

Salt & Pepper: To taste.

👩‍🍳 Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes until they begin to soften.

Add Flavor: Stir in the minced garlic, thyme, and smoked paprika. Cook for another minute until fragrant.

Simmer: Add the cubed sweet potato (or squash) and the broth. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are fork-tender.

Incorporate Texture: Stir in the beans and the greens. Let it cook for another 3–5 minutes until the greens have wilted.

Final Touch: Turn off the heat. Stir in the lemon juice and season with salt and pepper.

💡 Tips for Extra Flavor

A Touch of Cream: If you prefer a richer texture, stir in a splash of heavy cream or coconut milk at the very end.

Crunch Factor: Serve with a side of crusty baguette or top with toasted pumpkin seeds.

Umami Boost: Add a tablespoon of tomato paste when sautéing the garlic to deepen the savory notes of the broth.