What October vegetable soup to serve this Sunday for a comforting lunch?

Autumn is the most generous season for harvesting fruits and vegetables. That’s why our plates are currently overflowing with gorgeous colors, but also with vitamins that are essential for good health. Today we’re bringing you two delicious and comforting October vegetable soup ideas that are perfect for serving up Sunday lunch with the family. The abundance of their shades, their Provençal aroma and their rich taste will undoubtedly seduce you! Not to mention that these minestrone can be made in just over an hour, even with no prior cooking experience…

Autumn soup with thousands of vegetables

The first October vegetable soup we’d like to introduce to you is loaded with the flavors of the season’s harvest. It will take you less than 30 minutes to wash, peel and cut sweet potatoes, carrots, parsnips and more. Then, after cooking for about 40 minutes, you will have a fragrant and vitaminized vegetable garden, which is simply necessary! Here are the ingredients needed for 12 delicious servings, each just 174 kcal, as well as the preparation steps.

homemade October vegetable soup serve a family Sunday lunch

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

peeled sweet potatoes diced vegetable garden Sunday soup vegetables October

Clean all the vegetables, cut as described above and heat the oil over medium-high heat in a large saucepan. Add the garlic, onion, celery, carrots, parsnips, sweet potatoes and peppers. Cook over moderate heat for 10 minutes, stirring frequently.

October vegetable soup recipe sweet potatoes parsnips bell peppers bay leaves

Put the tomatoes with their juice, mix and add the chickpeas. Increase the heat and pour the vegetable stock and water into the pot with the vegetables. Bring to a boil and stir in bay leaves, salt and pepper and remaining seasoning.

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 add spices to your taste if needed. Serve hot.

original ideas october vegetable soup serve family sunday lunch

Tip: Since we’re talking about fresh and natural October vegetable soup, you’ll probably want to skip using canned. So you can replace the ready-to-use chickpeas with some fresh corn straight from the cob.

October Vegetable Soup: Double Soup

soup cream vegetables October rotis butternut squash sweet potatoes carrots

The Roasted Fall Vegetable Soup that follows features 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 – totally irresistible! Pre-preparation of vegetables takes about twenty minutes, cooking – almost an hour, so this is also an express recipe! Here’s what you need to gather to make 6 delicious servings:

1 kg peeled and cubed butternut squash
1 kg of peeled and cubed sweet potatoes
500 g of peeled and chopped carrots
8 peeled garlic cloves*
1 medium onion, peeled and cut into slices
2 tablespoons of olive oil
salt and pepper to taste
4 cups chicken or vegetable broth + more if needed
1/4 teaspoon ground cinnamon
1 pinch of cayenne pepper, if desired
150 ml of coconut milk

*The strong flavor of the garlic mellows somewhat when roasting, but you can definitely feel it in the soup. So use as much as you like depending on your taste for that particular ingredient.

Preparatory steps

Vegetable Soup Recipe October Steps Butternut Squash Sweet Potato Carrots Roasted

Heat the oven to 200 C and line 2 trays with baking paper. Prepare the vegetables by trying to cut the squash and sweet potatoes about the same size. Drizzle the vegetables with olive oil and season with a little salt and pepper. Spread the vegetables over the crusts and bake for 45-50 minutes or until tender and beginning to brown/caramelize.

October vegetable soup in stages butternut squash sweet potatoes roasted carrots

Transfer the vegetables to a saucepan and add the stock, cinnamon and cayenne pepper. Bring the soup to a boil, then lower the heat and simmer for about 5 minutes. Pour in the coconut milk and puree the soup with a hand blender directly in the pot. Add more broth to thin the soup if needed, and season with additional 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 roti with courgettes

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

vegetable soup October serving lunch Sunday step family

Sources used: buythiscookthat.com


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