What kind of October vegetable soup to serve this Sunday for a comforting dinner?

Autumn is the most generous season for harvesting fruits and vegetables. That’s why our plates are now overflowing with delicious colors, as well as vitamins necessary for good health. Today we’re bringing you two ideas for a delicious and comforting October vegetable soup that’s perfect for a Sunday lunch with the family. The richness of their shades, Provençal aroma and rich taste will undoubtedly tempt you! Not to mention that these minestrones take just over an hour to make, even with no prior cooking experience…

Autumn soup with a thousand vegetables

The first vegetable soup of October that we want to present to you is filled with the flavors of the season’s harvest. It will take you less than 30 minutes to wash, peel, and slice sweet potatoes, carrots, parsnips, and more. Then, after cooking for about 40 minutes, you will have a fragrant and vitaminized vegetable, which is simply necessary! Here are the ingredients and steps to make 12 delicious servings that are only 174 calories each.

Homemade October vegetable soup is a family Sunday lunch

3 tablespoons of olive oil
4 crushed cloves of garlic
1 yellow onion, diced
3 celery stalks, sliced
3 carrots, sliced ​​rustically
2-3 parsnips, finely diced
Peel and dice 2 sweet potatoes
2 cups of finely chopped sweet pepper
3 cups undrained diced tomatoes
2 cups canned chickpeas, rinse and dry
1 cup finely chopped spinach
4 cups of vegetable broth
4-6 glasses of water
3 bay leaves
1 teaspoon of salt
½ teaspoon dried thyme
½ teaspoon of freshly ground black pepper

peeled sweet potatoes, diced vegetable garden Sunday soup vegetables October

Peel all the vegetables, chop as described above and heat the oil in a large saucepan over medium heat. Add the garlic, onion, celery, carrot, parsnip, sweet potato, and pepper. Cook over medium heat for 10 minutes, stirring often.

Recipe for October vegetable soup: sweet potato, parsnip, pepper, bay leaf

Drain the tomatoes with their juice, mix and add the chickpeas. Increase the heat and pour the vegetable broth and water into the container with the vegetables. Bring to a boil and stir in the bay leaf, salt, pepper and remaining seasonings.

recipe for homemade October vegetable soup, serve a family Sunday lunch

Add the chopped spinach, reduce the heat, cover and simmer for 35-40 minutes or until the vegetables are tender. Taste and if necessary add spices to your taste. Serve hot.

original ideas October vegetable soup - serve a family Sunday lunch

Tip: Since we’re talking about fresh and natural October vegetable soup, you’ll probably want to avoid using canned. That way, you can replace ready-to-eat chickpeas with fresh corn right from the cob.

October Vegetable Soup: Doubeurre Soup

soup, cream, vegetables, October, horseradish, pumpkin, sweet potato, carrot

Roasted Fall Vegetable Soup contains butternut squash, also known as butternut squash, carrots, and sweet potatoes. As you can imagine, the result is a silky smooth texture and a naturally sweet taste, in short, absolutely irresistible! Preliminary preparation of vegetables takes about twenty minutes, jam – almost an hour, so it is also an express recipe! Here’s what you’ll need to make 6 delicious servings:

1 kg of peeled and diced pumpkins
1 kg of peeled and diced sweet potatoes
500 g peeled and sliced ​​carrots
8 peeled garlic cloves*
Peel and cut 1 medium onion
2 tablespoons of olive oil
salt and pepper to taste
4 cups chicken or vegetable stock + more as needed
1/4 teaspoon ground cinnamon
1 pinch of cayenne pepper, if desired
150 ml of coconut milk

*The strong flavor of garlic mellows a bit when roasted, but you will definitely taste it in the soup. So use as much as you like depending on your taste for that particular ingredient.

Stages of preparation

vegetable soup recipe October steps pumpkin sweet potato roasted carrots

Preheat the oven to 200C and line 2 baking sheets with parchment paper. Prepare the vegetables by trying to cut the courgette and sweet potato into roughly the same size. Toss the vegetables with the olive oil and season with a little salt and pepper. Arrange the vegetables on the sheets and bake for 45-50 minutes or until they are tender and beginning to brown/caramelize.

October vegetable soup step by step pumpkin sweet potato carrot roast

Transfer the vegetables to a pot and add the stock, cinnamon, and cayenne pepper. Bring the soup to a boil, then reduce the heat and simmer for about 5 minutes. Pour in the coconut milk and puree the soup with a hand blender right in the pot. Add more broth if needed to thin the soup, and season with salt and pepper if needed. Serve hot or cold, with or without croutons.

Which version of October vegetable soup will you choose this Sunday?

how to make October vegetable cream soup rotis butternut squash potatoes

Or will you invent your own by experimenting with seasonal ingredients?

vegetable soup October serve lunch Sunday step family

Sources used: buythiscookthat.com


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