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A Nourishing Fall Soup & Tips for Making Veggie Stock

It's finally soup szn! But, true confession, I've been eating soup all summer.

Now that the days are getting shorter and the temps are dropping, I'm leaning in even more to making soup at home.

I love this protein-packed vegetable soup recipe I've adapted from several recipes and trails over the years.

Nourishing Fall Soup


  • Chopped Onion (1/2 large or full medium

  • Minced Garlic (I use a ton, but adjust to your preference)

  • 2-3 Carrots, diced

  • 1 Fennel bulb (you can use leeks or celery as a replacement if needed)

  • Diced Tomatoes (try to get them fresh, but canned are ok too, no salt!)

  • Chopped Purple Sweet Potatoes & Red Potatoes (use whatever kind you like - purple sweet potatoes are super nutrient dense!)

  • 1 can chickpeas, drained & rinsed

  • 1 Lemon + Lemon zest

  • Parsley

  • Rosemary

  • Thyme

  • Bay Leaf

  • 2 tbsp Tahini (optional - gives it a nice creamy texture)

  • Vegetable Broth (1qt or more, depending on how soupy or stew-y you like it!)

  • Salt & Pepper


  • Chop your veggies up!** see PROTIP below for DIY veggie stock!

  • In a large stock pot, sauté onion, carrots & fennel for 4 minutes

  • While it is sautéing, make a bundle out of your herbs by wrapping them with kitchen twine. Save your tops of the fennel and add them in with the parsley, thyme and rosemary

  • Add the remaining veggies (potatoes, garlic, tomato, chickpeas), vegetable broth, zest and juice of 1 lemon, tahini, bay leaf and spice bundle to the pot & stir

  • Simmer for 20-30 minutes, or until the potatoes are soft

  • ENJOY!

The soup can be enjoyed right away, or stored in the fridge for up to 5 days or freezer for up to 3 months!


Save the tops of your carrots and onion skins in a bag and throw it in the freezer.

When your bag is full, use these to make your own vegetable stock!

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