It is a kaleidoscope harvest, when the start of fall merges into the end of summer produce. The combination lends itself to a tasty, simple soup. Start with homemade broth if you have it or substitute your favorite low-sodium broth. This soup is packed with vegetables but could use a burst of protein. If you are vegan try adding beans and cooked rice for a complete protein. If you are more carnivorous add in some pieces of chicken or a few slices of your favorite cheese on whole-grain French bread.

Ingredients

• 1 tablespoon vegetable oil (high heat), divided
• 1 onion, small, finely chopped
• 1 fennel bulb, small, finely chopped
• 1 carrot, medium or 2 small, sliced thinly
• 1 cup potatoes, baby potatoes, thinly sliced
• 4 cups broth, homemade or store-bought
• 2 cloves garlic, finely minced
• 1 cup broccoli, finely chopped
• 1 cup cauliflower, chopped
• ½ cabbage, small
• 2 tomatoes, chopped
• 1 zucchini, small, sliced in half moons
• 1 summer squash, small, sliced in half moons
• 2 tablespoons fresh herbs

Featured Meals

This recipe has been featured in the following meals:

• End of Summer Soup & Fig Salad
• End of Summer Soup & Roasted Tomato Kale Salad
• End of Summer Soup with Cheesy Toasts