Golden Harvest Soup
A warm and hearty blend of seasonal vegetables and aromatic spices, crafted to comfort and nourish.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium sweet potato, peeled and cubed
- 1 cup butternut squash, cubed
- 1 cup canned or fresh corn kernels
- 1 cup kale or spinach, chopped
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Method of preparation
-
Sauté the Base
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
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Add the Vegetables
Stir in the sweet potato, butternut squash, and corn. Cook for another 3 minutes to combine flavors.
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Spice It Up
Add the turmeric and smoked paprika, stirring well to coat the vegetables.
-
Simmer the Soup
Pour in the vegetable broth and bring the soup to a boil.
Reduce the heat to low, cover, and let it simmer for 20–25 minutes, until the sweet potato and squash are tender.
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Blend for Texture (Optional)
For a creamy texture, use an immersion blender to partially blend the soup. Leave some chunks for a rustic feel.
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Add Final Touches
Stir in the coconut milk and kale or spinach. Simmer for 5 more minutes until the greens are wilted.
Season with salt and pepper to taste.
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Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley, and serve warm
This comforting soup is packed with flavor and nutrients—perfect for any season!
❝ Cooking is more than just preparing food; it's about creating moments, sharing love, and expressing creativity. Remember, every dish tells a story, so cook with passion and savor the joy of every bite ❞
- Alon Minner - Kitchener -
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