Go Back

Early Autumn Vegetable Soup

Servings 4 people


  • 1 tbsp avocado oil
  • 1 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp garam masala
  • 1/2 tsp paprika
  • 2 large beefsteak tomatoes, chopped, about 4 cups
  • 1 small honeynut squash, peeled, seeded, and chopped
  • kernels from two ears of corn
  • 1 zucchini, chopped
  • 1 yellow potato, chopped
  • 4 cups water
  • 1 can full fat coconut milk approx. 13.5 fl oz.
  • 3 cups kale or swiss chard, chopped
  • salt and pepper to taste
  • to serve: chopped cilantro, parsley, or mint


  1. Heat oil in a large pot over medium high heat. Add the carrots, celery, onions, and garlic and sauté until onion starts to golden, approx. 10 minutes. Stir in the spices and 1 tsp of salt and cook for 1 minute longer. Add the tomatoes and cook until they begin to release their liquid and break apart, about 5 minutes. Add the squash, corn, zucchini, potatoes, water and coconut milk and simmer for 20 minutes. Add the kale, and continue to simmer for an additional 10 minutes. Season generously with salt and pepper. Serve with chopped fresh herbs.