Fall Soup Must List features a comforting and nourishing lentil vegetable soup perfect for the autumn season. With rich flavors and wholesome ingredients, this soup embodies the essence of fall. Each spoonful is filled with warmth and comfort, making it a must-try for anyone looking to embrace the cozy season. Whether you’re hosting a gathering or enjoying a quiet night in, this soup is sure to delight!
Why You’ll Love This Fall Soup Must List
This Fall Soup Must List is not just about one recipe; it’s a collection of comforting fall soup ideas that you can easily whip up at home. Here are a few reasons to love it:
- Offers a variety of autumn soup recipes that satisfy any palate.
- Utilizes classic fall soup ingredients found in your pantry.
- Perfect for meal prep with easy fall soup options.
- Rich in nutrients, making it a nutritious choice for the entire family.
- Ideal for chilly nights, bringing warmth and comfort to your table.
- Features vegan fall soup recipes for plant-based eaters.
Ingredients for Fall Soup Must List
Gather these items:
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 8 cups vegetable broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup green lentils, rinsed and picked over
- 1 cup small pasta (like ditalini, small shells, or elbows)
- 1 bunch kale, tough stems removed and leaves roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make Fall Soup Must List Step-by-Step
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, carrots, and celery. Cook until softened and the onion is translucent, about 8-10 minutes.
- Step 2: Add the minced garlic, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Step 3: Pour in the vegetable broth and add the diced tomatoes. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Step 4: Add the rinsed green lentils and small pasta to the pot. Stir well, bring to a gentle simmer, cover, and cook for 20-25 minutes, or until lentils are tender and pasta is al dente.
- Step 5: Stir in the chopped kale. Continue to simmer, uncovered, for 7 minutes, or until kale is tender and bright green. Season generously with salt and freshly ground black pepper to taste.
- Step 6: Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired.
Pro Tips for the Perfect Fall Soup Must List
Keep these in mind:
- This soup can be stored in the refrigerator for up to 4 days.
- It freezes well for up to 3 months.
- Feel free to add other vegetables such as bell peppers or zucchini for variety.
- Using fresh herbs can elevate the flavors even more.
Best Ways to Serve Fall Soup Must List
Here are some serving ideas:
- Pair it with crusty bread for a hearty meal.
- Top with a dollop of sour cream or yogurt for creaminess.
- Serve alongside a fresh salad for a complete autumn feast.
How to Store and Reheat Fall Soup Must List
This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat or in the microwave until heated through. It’s perfect for meal prep!
Frequently Asked Questions About Fall Soup Must List
What’s the secret to perfect Fall Soup Must List?
The secret lies in using fresh, seasonal ingredients and allowing the soup to simmer long enough for the flavors to meld beautifully. This results in a hearty autumn soup that warms the soul.
Can I make Fall Soup Must List ahead of time?
Absolutely! This soup is ideal for making ahead of time. You can prepare it a day or two in advance, as the flavors deepen overnight, making it even more delicious.
How do I avoid common mistakes with Fall Soup Must List?
To avoid common mistakes, ensure you don’t overcook the lentils or pasta. They should be tender but not mushy. Also, seasoning at the end enhances the overall taste of your fall soup essentials.
Variations of Fall Soup Must List You Can Try
Here are some creative variations:
- Add sweet potatoes for a hint of sweetness and extra nutrients.
- Incorporate different beans for added protein and texture.
- Experiment with spices like curry powder for a warm twist.
- For a non-vegan option, stir in cooked sausage for a heartier meal.
For more information on seasonal ingredients and how they enhance your cooking, check out this guide. This soup is a nutritious choice for the entire family, making it perfect for meal prep. You can find tips on meal prep to make your cooking experience easier.
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Fall Soup Must List: 7 Comforting Recipes for Autumn
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A comforting and nourishing lentil vegetable soup perfect for fall, featuring a rich flavor base and wholesome ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 8 cups vegetable broth
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup green lentils, rinsed and picked over
- 1 cup small pasta (like ditalini, small shells, or elbows)
- 1 bunch kale, tough stems removed and leaves roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, carrots, and celery. Cook until softened and the onion is translucent, about 8-10 minutes.
- Add the minced garlic, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Pour in the vegetable broth and add the diced tomatoes. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Add the rinsed green lentils and small pasta to the pot. Stir well, bring to a gentle simmer, cover, and cook for 20-25 minutes, or until lentils are tender and pasta is al dente.
- Stir in the chopped kale. Continue to simmer, uncovered, for 7 minutes, or until kale is tender and bright green. Season generously with salt and freshly ground black pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- It freezes well for up to 3 months.
- Feel free to add other vegetables such as bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Fall Soup, Lentil Soup, Vegetable Soup, Hearty Soup