Join the Love & Lemons Cooking Club! This month, we’re celebrating the launch of the new cookbook Pop of Flavor with a sneak peek soup that’s perfect for fall.

Chunky Veggie Soup with Rosemary and Parsley

Hey friends, happy October! We’re changing up our regular cooking club programming this month because the new cookbook Pop of Flavor comes out on October 13! To celebrate, we’re making a sneak peek recipe from the book, Chunky Veggie Soup with Rosemary & Parsley. It’s filled with leeks, delicata squash, carrots, potatoes, and more, so it’s a perfect way to take advantage of all the gorgeous fall veggies in season.

To enter this month’s challenge, make the recipe and email a photo of it. If you’d also like to get exclusive bonus content, attach your Pop of Flavor receipt to your message. At the end of the month, two winners will be chosen to receive some fun prizes.

Join the Love & Lemons Cooking Club

  1. Make Chunky Veggie Soup with Rosemary & Parsley (recipe below) sometime in October.
  2. Send a picture of it to cookingclub@loveandlemons.com by October 31.
  3. Attach your Pop of Flavor receipt if you’d also like to get exclusive bonus content.

We’re Giving Away 2 Prizes!

At the end of the month, entries will be shared on the blog and two winners will be randomly selected. The two prizes are:

  1. A $100 Whole Foods gift card
  2. Signed copies of the 3 other cookbooks — The Love & Lemons Cookbook, Love & Lemons Every Day, and Simple Feel Good Food. Once you pre-order Pop of Flavor, you’ll have a complete collection. 🙂

In addition, for every entry received, $1 will be donated to No Kid Hungry.

Chunky Veggie Soup ingredients and prep

October’s Recipe: Chunky Veggie Soup with Rosemary & Parsley

This Chunky Veggie Soup is from the Herby chapter of Pop of Flavor. It’s wonderfully simple, but simmering fresh parsley stems in the broth and adding a good amount of rosemary fills it with aromatic flavor. Here’s the headnote from the book:

I’m a summer person through and through, but once October hits, even I can’t deny that the farmers market is in its most magical state. In Chicago, it’s also the last month for the outdoor markets, so you can bet that every time I go, I stock up—actually, I stockpile. Squash, potatoes, carrots, onions, hearty herbs like rosemary… I buy way too much, and then I make this soup on repeat. Full of chunky fall veggies, it’s a hearty soup that I love for dinner, served with good crusty bread.

Chunky Veggie Soup with Rosemary & Parsley

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Serves: 6

Rating: 4.88/5 from 8 votes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound leeks (about 1 large or 2 medium), white and light green parts only, halved lengthwise, washed well, and chopped
  • 4 lacinato kale leaves, stems finely diced, leaves torn
  • 1½ teaspoons sea salt
  • Freshly ground black pepper
  • 4 garlic cloves, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 3 medium carrots, chopped on the bias into 1-inch pieces
  • 2 medium Yukon Gold or yellow potatoes, chopped into 1-inch pieces
  • 1 delicata squash, halved lengthwise, seeded, and chopped into 1-inch pieces
  • Stems from 1 bunch fresh parsley, bundled, plus parsley leaves for garnish
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • Freshly grated Parmesan or pecorino cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks, kale stems, 1 teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the garlic and rosemary and cook, stirring, for 1 minute.
  2. Add the carrots, potatoes, squash, parsley stem bundle, broth, water, apple cider vinegar, and the remaining ½ teaspoon salt. Cover and simmer, stirring occasionally, for 30 to 35 minutes, or until the potatoes and carrots are tender.
  3. Uncover and remove the parsley stem bundle. Stir in the kale leaves, cover, and simmer for 5 minutes. Season to taste and serve topped with parsley and Parmesan, if desired.

Nutrition Facts

Per serving: Calories 184 | Fat 5g | Saturated Fat 1g

Whether you’re cooking along for the challenge or simply looking for a warming bowl of soup to welcome fall, this recipe is a wonderful place to start — and a fitting introduction to everything Pop of Flavor has to offer.