Hearty Autumn Harvest Soup

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 sweet potato, peeled & diced
• 1 cup butternut squash, diced
• 1 cup cooked white beans (cannellini or navy)
• 6 cups vegetable or chicken broth
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup kale or spinach, chopped
• ½ cup cooked quinoa or wild rice (optional)
• Juice of ½ lemon (for freshness)

Instructions:

1. Sauté the Aromatics: Heat the olive oil in your Nutri-Stahl 6 Qt Stock Pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add Vegetables & Seasonings: Stir in the sweet potato, butternut squash, white beans, and seasonings (salt, pepper, smoked paprika, thyme, and bay leaf).
3. Simmer: Pour in the broth, bring to a boil, then reduce heat and let it simmer for about 25–30 minutes until the vegetables are tender.
4. Finish & Serve: Stir in the kale or spinach, cooked quinoa/wild rice (if using), and squeeze in the lemon juice. Let it cook for another 5 minutes. Remove the bay leaf and serve warm!

Serving Suggestion:

Enjoy with a slice of crusty whole-grain bread or a sprinkle of Parmesan cheese for extra richness!