My "Go To" Fall Vegetable Soup (Vegan Options) ... and an announcement!
Fall Vegetable Soup
The sweetness of fall vegetables is balanced by a savory blend of herbs and spices – thyme, garlic, ginger and turmeric. This soup is soothing and interesting all at once (but not so “interesting” that my kids won’t eat it).And another plus – ginger and turmeric are great immune boosters! It's a perfect soup to bring to someone who is under the weather.OK, so deep breath, I have a little news. I was just selected to be a regular contributor at The Nourishing Gourmet!
This is a huge honor and blessing for me! The Nourishing Gourmet, created by Kimi Harris, is a beautiful, longstanding real/traditional food blog that I have been reading for years. It's going to be amazing to work with such a talented group of people!I’m going to keep posting simple recipes and meal plans here at An Appetite For Joy, PLUS I get to stretch my culinary skills and food artistry for monthly posts at The Nourishing Gourmet. And by food artistry, I mean that I will try to leave out reflections of myself taking the photo, as seen in the spoon above.Thank you for reading and for inspiring me to continue!
Fall Vegetable Soup
I usually use carrot and sweet potato, but any orange vegetable is good.
Serves 8
2 T butter or coconut oil
1 cup chopped onion
1 t turmeric
6 cups chopped fall vegetable(s) (carrot, sweet potato, kabocha, butternut and/or acorn squash)
3 cups water (or 3 additional cups of broth)
2 t fresh thyme
1 large or 2 small bay leaves
2 cloves garlic, smashed
1 thumb-size piece of fresh ginger, sliced into 1/2″ rounds
salt & pepper (to taste)
Saute the onion in the butter until it is translucent. Add the turmeric and continue stirring for a minute, til fragrant. Add in the remaining ingredients, except for salt and pepper. Bring to a boil then lower heat and simmer for 45 minutes.
Take out the bay leaves (don’t forget!) You can also take out the garlic cloves and ginger if you find them, or just leave them in. Puree half the soup in a blender, or use an immersion blender (my son’s favorite kitchen tool) to get it as smooth as you like. Add salt and pepper to taste.
Note: When I’m not in the mood to battle a winter squash or sweet potato, I will just bake them in advance and puree into the soup at the end.
“You have given him dominion over the works of your hands;you have put all things under his feet…” Psalm 8:6