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Fall Vegetable Soup

Try this versatile vegetable soup to beat the cold. Learn how to prepare this healthy dish with student chef Cecilia Ramos from the Louisiana Culinary Institute.

Yield: 6-8
Serving Size: 1 to 1 1/2 cups


  • 2 tablespoons of olive oil
  • 1 chopped leek or 1 medium onion
  • 2 garlic cloves chopped
  • 2 diced sweet potatoes
  • 1 diced butternut squash
  • 1 diced zucchini -with skin
  • 1 1/2 cups of okra thin- sliced
  • 2 quarts of chicken stock
  • 1 teaspoon thyme
  • 1 teaspoon curry
  • 1 tablespoon of old bay
  • salt and pepper to taste
  • 1 bundle of kale

There are currently no nutrition facts for this recipe.


1. Peel and dice sweet potatoes and squash. Wash leek, zucchini and okra and slice them and the garlic according to ingredients list.

2. In a large stock pot, add the olive oil to coat the bottom of the pan over medium heat.

3. Add leeks and garlic and cook until translucent. About 5 minutes.

4. Add salt, curry and thyme. Stir.

5. Add sweet potatoes, squash and chicken stock. Bring to a boil. 

6. While those are cooking, pre heat your oven to 275 degrees.  

7. Wash and dry the kale. Remove the leaves from the stems and rip them into chip-sized pieces. Lay them out evenly over a baking sheet. and drizzle one tablespoon of olive oil and salt and pepper over the leaves. Feel free to use your hands to make sure the oil and seasoning is distributed evenly. 

8. Add remaining vegetables, pepper and old bay to stock pot while the kale bake. Taste and adjust seasoning if needed.  

9. Flip chips after 10 minutes and let them bake for an additional 10 minutes. 

9. Remove chips from the oven and let cool. Laddle the soup in the bowl and add a few kale chips. 

10.  Enjoy! 

recipe notes

This is a heart-healthy, versatile recipe. Feel free to substitute these fall vegetables for whatever seasonal vegetables you have on hand to make this recipe your own.

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