As soon as the mornings get crisp and the leaves start crunching underfoot, I immediately start craving soup season. There’s just something about a big pot simmering on the stove that makes a house feel like home, don’t you think?
This Fall Veggie Soup is hearty enough to stand on its own for lunch or dinner, but it’s also light enough to pair with a crusty loaf of bread (or that half-forgotten box of crackers in your pantry—no judgement here). It’s packed full of nourishing veggies, warming spices, and a creamy finish that makes every spoonful taste like comfort in a bowl.
And the best part? You can throw it together with what you probably already have in your fridge and pantry.
INGREDIENTS
1 onion, chopped
2 carrots, sliced
2 large potatoes, diced
4 cups of fresh spinach
4 cloves garlic, minced
2 tablespoons extra virgin olive oil (EVOO)
½ of a hot jalapeño pepper, diced (optional, for a little kick)
8 cups filtered water
1 cup milk
1 (12 oz) can of corn
¾ cup quinoa, rinsed
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon paprika
Vegeta seasoning, to taste
Salt & pepper, to taste
3 teaspoons cornstarch (optional, for thickening)
Directions (in 8 easy steps)
1. Start with the base.
In a large pot, heat the olive oil over medium heat. Add in the chopped onion, sliced carrots, and garlic. Sauté until the onions are translucent and the carrots begin to soften.
2. Add in the heartiness.
Toss in your diced potatoes and the hot pepper. Give everything a good stir and let it cook together for another 2–3 minutes.
3. Season and simmer.
Sprinkle in the basil, oregano, paprika, and a generous shake of Vegeta. Season with salt and pepper to taste. Pour in the 8 cups of water, bring to a boil, then reduce heat to low. Let everything simmer for about 15 minutes.
4. Add the quinoa.
Stir in the rinsed quinoa and continue simmering for another 15 minutes, or until the quinoa and potatoes are tender.
5. Bring in the veggies.
Add in the corn and fresh spinach. Stir until the spinach wilts into the soup.
6. Make it creamy.
Pour in the milk and stir. If you prefer a thicker soup, mix the cornstarch with a few tablespoons of warm water in a small cup, then slowly whisk it into the pot. Let simmer another 5 minutes until the soup thickens slightly.
7. Taste and adjust.
Give your soup a taste test and adjust seasonings if needed. Sometimes I add an extra pinch of paprika for warmth. Sometimes I add in a whole jalapeño (since the garden has produced a TON.)
8. Serve and enjoy.
Ladle into bowls, top with a drizzle of Greek yogurt and fresh herbs if you’re feeling fancy, and serve warm.
This soup is a make-it-your-own kind of recipe. Have extra veggies hanging around? Toss them in. Want it spicier? Add the whole hot pepper. Craving more creaminess? A splash of cream instead of milk does wonders.
No matter how you tweak it, you’ll end up with a cozy, nourishing soup that’s perfect for busy fall evenings.
Additionally, if you’re wanting to simplify your fall schedule, make this a double batch and freeze the extras in two cup portions. Not only does it freeze and reheat beautifully, but it takes the guess work out of dinner preparations when the days grow shorter and fall schedules pick up in pace.
Have you been cooking hot meals more often now that the summer heat has cooled off? Are you on a soup kick like we are? What’s the best thing you’ve made this fall?
