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🍁 Autumn Garden Vegetable Soup 🍁

Name: 🍁 Autumn Garden Vegetable Soup 🍁
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 cups vegetable broth (gluten-free); 1 tbsp olive oil; 1 garlic clove, minced; 1 tsp ginger, grated; Salt to taste; Optional: ½ tsp apple cider vinegar or lemon juice for brightness; ½ cup daikon radish, sliced and cut into decorative shapes (maple leaf or rounds); ¼ cup carrots, julienned or shaped; ¼ cup red radish, thinly sliced; ½ cup kabocha or butternut squash, diced into small cubes; 8–10 green beans, trimmed and cut in half; Optional garnish: microgreens or chopped chives

Category:

Appetizer

Difficulty: Medium

Serves:

4 people

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Rating:

(0.00/5)

July 25, 2025 by Chef Molly

A delicate, nourishing broth filled with artistically cut root vegetables, green beans, and tender cubes of squash. This naturally gluten-free, soy-free, and dairy-free soup is as beautiful as it is healing—perfect for a light appetizer or a calming meal.

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What You’ll Need:

For the Soup Base

4 cups vegetable broth (gluten-free)
1 tbsp olive oil
1 garlic clove, minced
1 tsp ginger, grated
Salt to taste
Optional: ½ tsp apple cider vinegar or lemon juice for brightness

For the Vegetables

½ cup daikon radish, sliced and cut into decorative shapes (maple leaf or rounds)
¼ cup carrots, julienned or shaped
¼ cup red radish, thinly sliced
½ cup kabocha or butternut squash, diced into small cubes
8–10 green beans, trimmed and cut in half
Optional garnish: microgreens or chopped chives

Prepration for:🍁 Autumn Garden Vegetable Soup 🍁

Step 1/4

Prep the Vegetables

Peel and slice daikon radish and carrots. Use a small vegetable cutter (like a maple leaf shape) or a knife to create decorative designs. Cube the squash and trim the green beans. Slice radishes into thin rounds or hearts if desired.

Step 2/4

Sauté Base Aromatics

In a large pot, heat olive oil over medium heat. Add garlic and ginger and sauté until fragrant (1–2 minutes).

Step 3/4

Simmer the Broth

Add vegetable broth to the pot and bring to a gentle simmer. Add squash and carrots. Cook for 8–10 minutes. Add daikon, green beans, and radish. Simmer for another 5–7 minutes until vegetables are tender but not mushy. Taste and adjust with salt and a splash of lemon juice or apple cider vinegar for brightness.

Step 4/4

Assemble and Serve

Carefully ladle broth and vegetables into shallow bowls, arranging shapes on top for visual appeal. Garnish with microgreens or chives if using. Serve warm and enjoy the serenity.

Chef's Tips & Notes

Make it heartier by adding cooked quinoa or rice noodles.

For more umami, stir in a spoonful of white miso paste if not soy-free.

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🍁 Autumn Garden Vegetable Soup 🍁