Autumn Harvest Vegetable Soup

A cozy, nourishing soup made with the best of the season — hearty vegetables, lentils, kale, warm spices, and a touch of love in every bowl.

Ingredients

• 2 Tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 sweet potato, cubed
• 1 small butternut squash, cubed
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp sage
• Salt & pepper to taste
• 2 cups chopped kale
• 1 cup dried lentils, rinsed
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Add carrots, celery, sweet potato, and squash. Cook for 5–7 minutes.
3. Stir in diced tomatoes, broth, thyme, rosemary, sage, salt, and pepper. Bring to a boil.
4. Add lentils, reduce heat, and simmer for 25–30 minutes, until lentils are tender.
5. Stir in kale and cook for 5 more minutes. Garnish with parsley and serve warm.