Just because it’s fall doesn’t mean that there isn’t delicious seasonal produce to enjoy! These fall veggie recipes take advantage of all of the vegetables available this time of year. Try making one for dinner this week!
Rustic Fall Vegetable Soup
This quick soup takes advantage of lots of fall produce such as onions, squash, zucchini, and sweet potato with crushed tomatoes to add liquid and extra flavor. Don’t worry about this soup being too light for a meal, 1/2 cup orzo adds density and helps make it filling. There’s a lot of chopping involved to make the soup, but you can cut down on your night-of prep time by chopping the squash, zucchini, and garlic ahead of time – the onion is best chopped fresh when you’re making the soup.
Vegetarian Pot Pie
We all know chicken pot pie, but this recipe recreates the classic cold-weather meal with veggie lovers in mind! Underneath the buttery, flaky crust, fennel, onion, carrots, mushrooms, potato, peas, and chives, are seasoned with fresh herbs and mushroom broth. The filling is cooked first on the stove so that the veggies are already a little tender and the mixture can be thickened with flour and milk. Once in the oven, the pot pie cooks for just 25 – 30 minutes! You can also prep the vegetables ahead of time for this recipe to make it easier for weeknight cooking.
Roasted Fall Vegetables
This simple, versatile recipe is great as a side dish, served over pasta with browned butter, or even inside of hand pies! It comes together by roasting mushrooms, sweet potatoes, shallots, and garlic for 30 minutes. You can also add any of your other favorite fall veggies like Brussel sprouts, beets, or squash.
You might also like: Plan A Fall Hike At Hidden Springs State Forest
Roasted Vegetable Soup
If tomato soup doesn’t have enough complexity for your tastes but vegetable soup’s chopped veggies aren’t up your alley either, this creamy roasted vegetable soup might just be the answer! It combines the creaminess of tomato soup with the vegetable variety and flavors of traditional veggies soup – plus, the veggies are roasted. After the vegetables are roasted, the soup cooks in a slow cooker with chicken stock, heavy cream, and a bay leaf on low for 3 hours. To blend the soup, you can use an immersion blender or high-powered blender, working in batches.
Disclaimer: The stock image is being used for illustrative purposes only, and it is not a direct representation of the business, recipe, or activity listed. Any person depicted in the stock image is a model.