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Halloween-themed vegetable soup in a black pot with pumpkins and fresh vegetables surrounding it.

Witch’s Cauldron Veggie Soup

Discover the perfect Halloween recipe with our Witch’s Cauldron Veggie Soup! Packed with nutritious fall vegetables like carrots, zucchini, kale, and potatoes, this hearty, vegan-friendly soup is a clean-eating favorite. Ideal for Halloween parties or cozy fall dinners, it’s a delicious and healthy way to celebrate the spooky season. Get the full recipe on Satisfy Your Cravings and enjoy a magical meal that’s as wholesome as it is festive!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course, Snack, Soup
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 Tbsp Olive oil
  • 1 Medium onion, diced
  • 3 Cloves garlic, minced
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 1 Zucchini, diced
  • 1 Bell pepper, chopped
  • 2 Medium potatoes, peeled and diced
  • 1 Cup Butternut squash, cubed
  • 1 (15oz) Can Diced tomatoes
  • 4 Cups Vegetable broth
  • 1 Cup Kale. chopped
  • 1 Cup Spinach
  • 1 Tsp Dried thyme
  • 1 Tsp Smoked paprika
  • 1 tsp Turmeric
  • 1 Tbsp Apple cider vinegar
  • Salt and pepper to taste
  • 1 Bay leaf
  • Fresh parsley for garnish

Equipment

  • Large Pot or Dutch Oven: To cook the soup and allow enough space for all the vegetables and broth.
  • Cutting Board: For chopping the vegetables.
  • Sharp Knife: To dice the onions, garlic, and chop all the vegetables.
  • Wooden Spoon or Ladle: For stirring the ingredients as they cook.
  • Measuring Cups and Spoons: To measure the broth, spices, and other ingredients accurately.
  • Vegetable Peeler (optional): If you prefer peeling vegetables like carrots or potatoes.
  • Immersion Blender or Blender (optional): If you want to blend part of the soup for a creamier texture.

Method
 

  1. Sauté the Veggies:
    In a large pot, heat olive oil over medium heat. Add diced onions, garlic, carrots, and celery. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
    Tip: Stir occasionally to prevent the garlic from burning, as it can turn bitter if overcooked.
  2. Add the Root Veggies and Squash:
    Toss in the diced potatoes, butternut squash, zucchini, and bell pepper. Sauté for another 5-7 minutes, allowing the veggies to soften slightly and absorb the aromatic flavors.
  3. Pour in the Tomatoes and Broth:
    Add the diced tomatoes (with their juices) and the vegetable broth to the pot. Stir in the thyme, smoked paprika, turmeric, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes until the vegetables are tender.
    Tip: For a richer texture, mash a few of the potatoes and squash against the side of the pot with a spoon to thicken the broth naturally.
  4. Add Greens and Final Touches:
    Stir in the kale and spinach, allowing them to wilt in the heat. Add the apple cider vinegar for a touch of acidity that brightens the flavors. Simmer for an additional 5 minutes.
  5. Garnish and Serve:
    Ladle the soup into bowls and garnish with fresh parsley. For a fun Halloween touch, serve the soup in small cauldrons or hollowed-out pumpkins.
    Tip: To make it extra spooky, drizzle a swirl of dairy-free sour cream or coconut milk on top, creating a ghostly design!