seasonal vegetable soup, kid-friendly, vegan, vegan soup

1. Gather the ingredients

  • 1 tbsp olive oil
  • 1/2 onion (1 cup when chopped)
  • 1 fennel bulb (1 1/2-2 cups when chopped)
  • 2 carrots (1- 1 1/2 cups when chopped)
  • 1 medium size sweet potato (3 1/2 cups when chopped)
  • 1/3 of a kabocha squash (2 cups when chopped)
  • 3 1/2 cups vegetable broth (I used vegetable bouillon dissolved in water)
  • 1-1 1/2 tsp salt
  • 1/4-1/2 cup apple juice

seasonal veggie soup, healthy recipe, kid-friendly, seasonal soup

2. Peel, chop, and sauté the veggies

Add the olive oil to a soup pot and heat over medium. Chop the onion and add to the pot. Cook for 5-10 minutes, until the onion starts to brown slightly. While the onion is cooking, peel and chop the other veggies. Add them to the pot and cook for about 5 minutes.

seasonal veggie soup, kid-friendly, soup, recipe

3. Cook the soup

Add the vegetable broth to the soup, cover, and raise the heat. When the soup begins to boil, reduce to a simmer and (still covered), cook for 20 minutes, until the veggies are very soft. Add the salt during the last 5 minutes of cooking.

recipe, green family, vegan, vegetarian soup

4. Puree the soup

Transfer the soup to a blender (you may have to do this in batches), and puree.

vegetable soup, vegan recipe, healthy recipe, food

5. Add the apple juice and serve

Return the soup to the soup pot over low heat. Add the apple juice until the soup is the desired consistency. Season as desired and serve. Makes 4-6 servings. Enjoy!

vegan soup, recipe, seasonal soup, food

Seasonal Veggie Soup with Sweet Potatoes, Squash, Fennel, and Carrot

  • 1 tbsp olive oil
  • 1/2 onion (1 cup when chopped)
  • 1 fennel bulb (1 1/2-2 cups when chopped)
  • 2 carrots (1- 1 1/2 cups when chopped)
  • 1 medium size sweet potato (3 1/2 cups when chopped)
  • 1/3 of a kabocha squash (2 cups when chopped)
  • 3 1/2 cups vegetable broth (I used vegetable bouillon dissolved in water)
  • 1-1 1/2 tsp salt
  • 1/4-1/2 cup apple juice

Gather the ingredients. Add the olive oil to a soup pot and heat over medium. Chop the onion and add to the pot. Cook for 5-10 minutes, until the onion starts to brown slightly. While the onion is cooking, peel and chop the other veggies. Add them to the pot and cook for about 5 minutes. Add the vegetable broth to the soup, cover, and raise the heat. When the soup begins to boil, reduce to a simmer and (still covered) cook for 20 minutes, until the veggies are very soft. Add the salt during the last 5 minutes of cooking. Transfer the soup to a blender (you may have to do this in batches), and puree. Return the soup to the soup pot over low heat. Add the apple juice until the soup is the desired consistency. Season as desired and serve. Makes 4-6 servings. Enjoy!