Curl up on the couch with this cozy autumn vegetable soup! This soup is creamy and loaded with vegetables including carrots, parsnips, cauliflower, onion, and squash of choice. The crispy chickpeas and pepita seeds on top make it even more irresistible! It’s perfect for picky eaters.
Cozy Autumn Vegetable Soup
The coziest most flavorful soup is here and ready to warm you up this fall season.
I present my Cozy Autumn Vegetable Soup made with carrots, parsnips, cauliflower, squash, garlic, ginger and fresh herbs. This soup is perfect for a light meal or a side at the thanksgiving table.
You can also curl up in a blanket and watch Christmas movies while sipping this flavorful soup. I love making it in large batches to have leftover because this is one of those meals that gets better overnight!
Tips and Substitutes:
This Autumn Vegetable Soup is a great balance between all vegetables, spices and herbs so I highly recommend to follow it directly for an amazing flavor and consistency. However, feel free to adjust it to your preference.
I cook the vegetables in water and then blend them with vegetable broth. I normally do this because it is more flavorful and the vegetable broth also helps the vegetables cool off faster. You can use packed vegetable broth or make your own using a Vegan Better Than Bouillon. Make sure to get the one labeled “vegetable”.
This soup makes for a great side dish at holiday dinners. I love pairing it with my:
Curl up on the couch with this cozy autumn vegetable soup! This soup is creamy and loaded with vegetables including carrots, parsnips, cauliflower, onion, and squash of choice. The crispy chickpeas and pepita seeds on top make it even more irresistible!
2 medium Carrots
1 medium Parsnips
1 cup Cauliflower, florets
1 medium Onion
1 cup Butternut Squash (or Acorn, Delicata, Pumpkin)
6 cups Vegetables Broth
1 tbsp Garlic, minced
2 tbsp Ginger, minced
1 tbsp Avocado Oil
1 tsp Turmeric
1 tsp Fresh Rosemary
1 Bay Leaf
Salt & Pepper to taste
Fresh Parsley or Cilantro
Preheat oven to 400 F (220 C).
Roast your squash for 20 min.
Set a large pot of water to boil and cook the carrots, parsnip, cauliflower, and onion. Simmer for 15-20 min or until soft.
Once squash and vegetables are done cooking set aside and let cool off fully.
Add all vegetables, squash and vegetable broth to a food processor or blender and blend until smooth. You might not be able to fit it all in one batch and that is ok.
Turn pot on medium heat and add oil, garlic and ginger. Sauté for 2 minutes.
Add puree to the pot along with rosemary, bay leaf, salt, and pepper. Simmer on low for at least 15 minutes to let flavors combine. Taste and adjust seasonings as desired.
Serve and top with chickpeas, seeds and fresh herbs.