This creamy, nutritious autumn vegetable soup is bursting with our delicious home-grown produce!
Visit autumn vegetables, rich in vitamin A and C, boost the immune system and provide essential fibers beneficial for digestion.
Chickpeas, a source of vegetable protein and fiber, contribute to lasting satiety and help regulate intestinal transit.
Autumn vegetable soup
Servings: 3
Ingredients
- 1 onion chopped
- 2 tbsp (30 ml) canola or camelina oil
- 1 potato peeled and cut into small pieces
- 5 t. (1.25 liters) your choice of vegetables (sweet potatoes, turnips, carrots, squash, parsnips, etc.) chopped
- 5 t. (1.25 liters) salt-reduced vegetable stock (or chicken)
- 2 t. (500 ml) chickpeas rinsed and drained
- Salt and pepper to taste
- Pumpkin seeds for decoration
Instructions
- In a saucepan, soften the onion in the oil over medium-low heat. Add the potato, selected vegetables and stock.
- Bring to the boil, then simmer for 20 minutes or until vegetables are tender.
- Blend in softened vegetables and chickpeas. Puree until smooth. Season with salt and pepper. Adjust soup consistency to taste, adding a little more liquid if necessary.
- Decorate with pumpkin seeds just before serving.
Notes
N.B.: For this recipe, we've chosen turnip, carrot, celery stalks and a little squash.
Recipe by Catherine Michaud,
French 
English