2 December, 2016
Chunky Fall Vegetable Soup
When the weather gets cold, there are days that you just want a big bowl of hearty soup and nothing else. Yes, I woke up one Sunday morning and decided that we were going to have only soup for lunch.
If that is the case, you want everything in that soup to make a full meal. It needs-
Lots of vegetables,
A good source of protein like beans,
Some carbohydrate in the form of pasta (at least to please the kids!),
And spices.
Yum. It is a taste of heaven, with all the flavors in there. Yes, I need something like this everyday!
Chunky Fall Vegetable Soup
Ingredients:
Butternut squash- 1/4 of a medium squash, peeled and cubed
Potato- 1 medium (not peeled if organic)
Carrots- 2 large, cubed
Celery- 4 stalks, chopped
Zucchini- 1, chopped
Red onion- 1 large, chopped
Garlic- 2 cloves, chopped
Tomato- 2 large, chopped (or use one 15 oz. can of chopped tomato)
Pasta- 1 cup (any variety- penne, rotini, shell. Choose gluten free if necessary)
Low sodium vegetable broth- 4 cups
Spices:
Grated ginger- 2 tbsp.
cumin powder- 1 tsp.
coriander powder- 2 tsp.
Paprika or mild red chilly powder- 1/2 tsp.
Freshly grated black pepper- 1/2 tsp.
Salt- to taste
Oil- 1 tbsp. (I prefer avocado, grape seed or olive oil)
Chopped cilantro- 1/4 cup, for garnish
Method:
- In a large pot add oil, lightly saute onions, garlic and ginger.
- Add carrots, potato, and saute for another 2 minutes.
- Add celery, butternut squash, zucchini, tomato, 2 cups of vegetable broth and bring to a boil.
- Add pasta pieces and cook for 7-8 minutes on medium heat with occasional stirring till they are al dente.
- Add cooked chickpeas, salt and the rest of vegetable broth and simmer for 20 minutes till flavors blend.
- Season with black pepper, garnish with cilantro and serve hot with crackers or bread.
Sharing this at our blogger’s party, Fiesta Friday #148 co-hosted by Linda @ La Petite Paniere and Jhuls @ The Not So Creative Cook.
Also sharing at Healthy Vegan Fridays #128 hosted by Mary @ V Nutrition and Wellness and Kimmy @ Rock My Vegan Socks and at the Plant Based Party Link Up #112 by Deborah at Urban Naturale.
10 thoughts on : Chunky Fall Vegetable Soup
Sounds perfect for the season Apsara
Thank you Sonal. We loved it.
I feel the exact same way – sometimes your body just craves soup when it gets cooler.
I love all the veggies and beans you added, this soup sounds delicious!!
Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!
I’m very glad you like this soup, Mary. Thank you for hosting the link up party, I love the opportunity to be part of it.
This soup looks so comforting and delicious; perfect for a chilly winter day! Thanks for sharing it at Fiesta Friday!
Thank you, Linda! I’m enjoying FF, as always.
What kind of pasta pieces, Apsara? You didn’t mention it in the ingredients, but I suppose you can use anything you like
I like the spices you put in it. That ginger and coriander will kick it up a notch! 
Thanks for pointing it out, Angie. I will add the pasta to the ingredient list. Yes, I love to add ginger to everything, replacing red chilly powder a bit. It does add zing!
I get like this when it is cold outside, I just need a warm bowl of comforting soup. We have been getting in the habit of opening cans of soup and this inspires me to get back in the habit of making my own. It sounds so good!! I love all of the chunky vegetables. And the spices – especially the fresh ginger.
Thank you Kimmy. Yes, I love a comforting soup any day in the winter!