Autumn Harvest Creamy Vegetarian Kale Soup Recipes

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HARVEST VEGETABLE SOUP



Harvest Vegetable Soup image

This Mediterranean Harvest Vegetable Soup recipe is vegan and gluten free. It's made with parsnips, carrots, beans, kale, and fresh herbs!

Provided by Christine Rooney

Categories     Main Course

Time 40m

Number Of Ingredients 15

6 cloves garlic
1 onion (or 2 shallots)
1-2 stalks celery
4-5 carrots
1-2 parsnips
2-3 cups kale
1 Tbsp. olive oil
4 cups low sodium vegetable broth
1 14.5 oz. can diced tomatoes
1 15 oz. can cannellini beans (drained)
1 tsp. Italian seasoning
1/4 tsp. red chili flakes
1/2 tsp. sugar
generous pinch kosher salt (adjust to taste)
generous pinch pepper (adjust to taste)

Steps:

  • Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
  • Chop 4-5 carrots and 1-2 parsnips into slices.
  • Roughly chop 2-3 cups of kale.
  • Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
  • Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
  • Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
  • After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
  • Cover once again and simmer for another 10 minutes or so.
  • Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
  • Serve the soup with crusty bread and garnish with Parmesan cheese (optional).

Nutrition Facts : Calories 238 kcal, ServingSize 1 serving

VEGETARIAN KALE SOUP



Vegetarian Kale Soup image

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Provided by Donna B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Steps:

  • Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g

AUTUMN HARVEST ROOT VEGETABLE SOUP



Autumn Harvest Root Vegetable Soup image

Make and share this Autumn Harvest Root Vegetable Soup recipe from Food.com.

Provided by greenest39

Categories     Clear Soup

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

8 carrots, stalks
6 parsnips
1/2 curly cabbage
1 whole onion
4 celery ribs
1 small turnip
4 garlic cloves, chopped
24 ounces low sodium chicken broth
1 teaspoon paprika
1 1/2 teaspoons cumin
1 tablespoon olive oil

Steps:

  • Chop all vegetables to one inch cubes.
  • chop garlic very fine.
  • In large pot, add olive oil and garlic.
  • Sauté garlic until fragrant.
  • Add all vegetables, and saute until slightly soft.
  • Add all chicken broth.
  • Add paprika and cumin.
  • Cover and bring to low boil.
  • Lower heat and simmer for 45 minutes.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.5, Sodium 100.6, Carbohydrate 13.3, Fiber 4, Sugar 6.1, Protein 3.6

AUTUMN HARVEST CREAMY VEGETARIAN KALE SOUP



Autumn Harvest Creamy Vegetarian Kale Soup image

A delightful autumn soup that is creamy, cheesy, and full of flavor thanks to kale and butter.

Provided by Jonathan Wolfe

Categories     Kale Soup

Time 1h25m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 small onion, chopped
¼ cup butter
¼ cup all-purpose flour
2 cups 2% milk
2 cups water
1 cube vegetable bouillon
3 small carrots, cut into matchsticks
2 stalks celery, chopped
3 small potatoes, cubed, or more to taste
1 large bunch kale, chopped
⅛ teaspoon cayenne pepper
¾ teaspoon ground black pepper
2 ½ cups shredded extra-sharp Cheddar cheese

Steps:

  • Heat oil in a skillet over medium-high heat; saute onion until translucent, about 5 minutes. Set aside.
  • Melt butter in a soup pot over medium heat and add flour. Cook until roux is bubbly and beginning to turn brown, 3 to 4 minutes. Pour milk in gradually while whisking constantly. Add water and vegetable bouillon cube. Add carrots, celery, cooked onion, potatoes, kale, black pepper, and cayenne. Simmer, stirring occasionally, until vegetables are tender, about 45 minutes.
  • Add shredded Cheddar cheese to soup and stir until melted.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 21 g, Cholesterol 57.2 mg, Fat 20.5 g, Fiber 2.5 g, Protein 13.1 g, SaturatedFat 12.1 g, Sodium 316 mg, Sugar 5.2 g

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