Healthy Fall Soup Recipes
250kcal
Ingredients
Base Ingredients
- 2 cups Bone broth or vegetable broth Homemade or low-sodium store-bought options
- 1 tablespoon Olive oil For sautéing vegetables
- 1 cup Onions, diced Part of the mirepoix base
- 1 cup Carrots, diced Part of the mirepoix base
- 1 cup Celery, diced Part of the mirepoix base
Protein Ingredients
- 2 cups Cooked chicken, shredded Optional for soups that require protein
- 1 cup Lentils, cooked For added protein in vegetarian options
Vegetable Ingredients
- 2 cups Chopped seasonal vegetables Examples include zucchini, butternut squash, or greens
Seasoning Ingredients
- 1 teaspoon Garlic, minced For flavor
- 1 teaspoon Thyme Aromatic herb
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
Method
Preparation
- Prepare all vegetables by chopping onions, carrots, celery, and other seasonal vegetables.
- In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
- Add minced garlic and sauté for an additional 1-2 minutes.
Cooking
- Pour in the broth and add the chopped seasonal vegetables.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes until vegetables are tender.
- Stir in protein options like shredded chicken or cooked lentils if using.
- Season with thyme, salt, and pepper to taste.
Nutrition
Serving1gCalories250kcalCarbohydrates30gProtein15gFat8gSaturated Fat1gSodium500mgFiber6gSugar4g
Notes
Soups can be stored in airtight containers and frozen for up to 3 months. Make sure to cool completely before freezing.