Anjali Arora
In the heart of autumn, I never tire of experimenting with unexpected flavor pairings that capture the season’s essence. This vegan fall vegetable soup features a splash of smoked applewood, giving a subtle hint of outdoor crackling over bonfires, even if you’re cozy inside. It’s a reminder that sometimes the quirkiest ingredients can transform a humble bowl into a celebration of fall nostalgia.
Fresh-rooted vegetables meet aromatic sage, bouncing between earthy and bright notes. There’s a comfort in knowing this soup’s cozy warmth will fill the kitchen with an enticing aroma that lingers long after the bowl is empty. It’s perfect for those chilly mornings or late-night fireside cravings.
WHY I LOVE THIS RECIPE?
- It captures the fleeting crispness of fall with every spoonful.
- The smoked applewood evokes childhood campfire memories.
- I adore how simple pantry staples become a gourmet experience.
- Seasonal ingredients make it feel like a warm hug from nature itself.
- It’s a mindful way to enjoy plant-based comfort food with a twist.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to adjust seasoning, ended up with bland soup—tasted like garden soil.
- DUMPED too much lemon, turned the broth sour—balance with a teaspoon of maple syrup.
- OVER‑TORCHED the garlic, smell turned acrid—soak briefly in warm water to rescue.
- KEPT blending after adding hot vinegar, splattered everywhere—wait for it to cool first.
QUICK FIXES THAT SAVE YOUR DAY
- When too salty, splash in more vegetable broth, then simmer to mellow excess saltiness.
- Patch dull flavors with a dash of balsamic vinegar for deepened sweetness.
- Shield burnt garlic by quickly adding a splash of freshly brewed tea.
- When it’s too thin, stir in a handful of cooked quinoa or rice for heartiness.
- When aroma lacks charm, stir in a pinch of smoked paprika for warmth and depth.
Seasonal vegetables like sweet potatoes and carrots give this soup a vibrant orange glow and a hearty texture. The smokiness balances the natural sweetness, creating a layered flavor that makes every spoonful worth savoring. It’s a dish that feels both inventive and rooted in the comforting traditions of fall cooking.
On brisk days, this soup offers a gentle reminder to slow down and enjoy the simple, bold flavors of the season. It’s the kind of meal that invites lingering over the table, a quiet celebration of harvest abundance. Perfect for cozy gatherings or quiet nights alone, it’s a dish that truly marks the turning of the season.
Autumn Vegan Vegetable Soup with Smoked Applewood
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, until it begins to turn golden.
- Add the minced garlic and chopped sage to the pot. Cook for another 1-2 minutes, stirring frequently, until the garlic is aromatic without burning.
- Stir in the diced sweet potatoes and chopped carrots, coating them with the fragrant oil mixture. Cook for about 5 minutes, allowing the vegetables to start softening and develop a slight sheen.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until the vegetables are tender and easily pierced with a fork.
- Stir in the smoked applewood powder or smoked paprika to infuse a smoky aroma into the soup. Season with salt and pepper to taste, adjusting as needed.
- Remove the pot from heat and allow the soup to cool slightly for a few minutes. Use an immersion blender or transfer to a blender, then blend until smooth and velvety. Be cautious of steam buildup if blending hot liquids.
- Pour the blended soup back into the pot, gently reheat if necessary, and adjust seasoning with more salt or pepper as desired. The soup should be warm, smooth, and inviting with a vibrant orange hue.
- Serve the hot soup in bowls, garnished with a sprinkle of fresh sage or a drizzle of olive oil if desired. Enjoy the comforting, smoky flavors of your autumn-inspired vegan vegetable soup.
Notes
The importance of seasonal eating shines through in every bowl of this vegan fall vegetable soup. It’s a simple way to salute the harvest and embrace the flavors that make autumn so special. With each spoonful, I find connection—either to family traditions or to my own curiosity for unexpected pairings.
As the days grow cooler and the leaves crunch underfoot, this soup feels like a warm ritual. It’s a comforting reminder that some of the best flavors come from just a handful of pantry ingredients and a little bit of culinary playfulness. That’s what makes fall cooking so enduring—the subtle joy of discovery in the simplest ingredients.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.