Autumn Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
2 large cloves garlic, crushed
1 1/2 c. chopped leeks
1 1/2 c. quartered Brussels sprouts
1 large carrot, chopped
1 stalk celery, chopped
1 large potato, chopped
1 c. peeled, chopped acorn or butternut squash (and/or pumpkin and/or sweet potato)
3/4 tsp. salt
freshly ground pepper to taste
cayenne, to taste
3 c. stock or water
1 c. packed, chopped Swiss chard or collard greens
1 large firm tomato, chopped
1 bell pepper, chopped (green, yellow or red)
1 1/2 tsp. dried dill
1/2 tsp. dried marjoram
1/2 tsp. dried basil
2 tsp. fresh lemon juice
2 tsp. soy sauce, or more to taste
1/2 c. sour cream or yogurt, room temperature
sunflower seeds, for garnish
minced fresh parsley, for garnish

Preparation

In Dutch oven or kettle, saute garlic in olive oil.
Add chopped vegetables, salt, ground pepper and cayenne.
Stir intermittently over medium heat for 10 to 15 minutes.
Add stock or water.
Bring to a boil; lower to a simmer for 15 to 20 minutes, until everything is tender.
Add Swiss chard or collard greens, chopped tomato and bell pepper.
Simmer another 5 minutes.
Add herbs, soy sauce and lemon juice.
Continue to simmer another 3 to 5 minutes.
Stir in sour cream or yogurt just before serving. Garnish each bowl with sunflower seeds and parsley.
This is a terrific main dish!
Don't limit yourself to the vegetables listed. Try chopped turnips, parsnips, zucchini, pumpkin, acorn squash or kohlrabi.