This Cozy Rainbow Vegetable Soup is colorful, nutritious and can be made from scratch in just 40 minutes!
In my kitchen, a big bowl of vegetable soup is always welcome, and as the weather gets colder, this vibrant, warm soup has been a staple on my weekly recipes.
Not only is this cozy vegetable soup simple to bring together, it’s also great for a quick and comforting meal that doesn’t involve any processed ingredients. Only real, whole foods are used.
To make this soup, I used butternut squash, red bell pepper, green squash, carrot, red onion, spring onion, and celery as the main vegetables. In addition to these, I also added garlic cloves for extra flavor and lemon juice to add some acidity and kick to the soup. For the broth, I used water because the ingredients already gave it sufficient flavor, but if you prefer, you can always use vegetable stock.
This soup is versatile, and while the ingredients in the recipe are the best combination in my opinion, you can use any other types of vegetables that are available seasonally or in your refrigerator. It’s a great way to make use of the vegetables you have left at the end of a week.
Depending on how hungry you are, you can either have this soup as an appetizer before a main course, or simply serve bigger portions to eat it as a light but fulfilling meal.
Cozy Rainbow Vegetable Soup
- 2 cups diced butternut squash
- 2 cups diced red bell pepper
- 1 cup diced green squash
- 1 cup diced carrot
- 1 cup diced red onion
- 1 cup chopped spring onions + more for garnish
- 2 cups diced celery stalk
- 1 cup celery leaves
- 3 large garlic cloves
- 4 cups water
- 2 T lemon juice
- Salt, to taste
- In a large pot, combine the diced butternut squash, red bell pepper, green squash, carrot, red onion, spring onions, celery stalk, celery leaves, garlic cloves, and water.
- Bring the ingredients to a boil before lowering to medium heat. Let ingredients simmer over the next 40 minutes until tender.
- When ingredients are tender, add in the lemon juice and mix well. Add salt to taste.
- Divide soup evenly among four bowls and garnish with chopped spring onions before serving.
- Make a large batch of this soup (you can easily double or triple the recipe) and freeze in individual portions. When you want a quick meal, just defrost and heat up the soup – it’ll be a lifesaver when you need a cozy meal in a pinch!
- This soup is flexible and you can use whichever vegetables you have on hand. Just bear in mind that the more colorful and varied your vegetables, the better.
(You’ll Also Love: The Best Butternut Squash Soup Recipe)