The arrival of fall, and thus, the arrival of soup. Fall, with its chilly mornings and evenings, crisp breeze, and subtleties, is a time of transition. A time of preparation for the winter ahead. Warming, soothing, nourishing foods bring us a sense of stability and groundedness. No wonder soup is a staple of nearly every culture. With a few fresh (or properly stored) ingredients, you can sit back, relax, reflect, and rejuvenate yourself with a nice bowl of soup. Here’s my simple, time-tested, mother-taught, farmer-approved recipe:
The possibilities are endless! And you can have a great soup in 20 minutes! I tend to find that flavors tend to develop with more time simmering or simply sitting overnight – but can’t deny the value of a quick soup. Busy schedule, unexpected guests, a bunch of hungry farmers at lunch.
It was harvest day,my turn to make lunch, and I couldn’t choose just one vegetable from our bounty…so I picked six. Onion, garlic, celery, carrots, broccoli, sweet potato. And with a few modifications to the recipe pictured, I had broccoli “cheese” soup in bowls with roasted peppers and a salad of fresh greens, carrots, beets and turnips in under an hour.
Two great things about this particular soup:
1) Broccoli – an amazing source of vitamins and minerals that support the immune system and heart, produce energy and fight free radicals.
2) Nutritional yeast – a complete source of protein and full of B-complex vitamins, this nutty, cheesy delight is found in any health food store, and can be easily added to soups, sauces, salad dressing, or anywhere cheese might be desired.
I’ll have to do another post on root vegetables to discuss all their nutritional wonders. I’ve already talked about the multitude of ways to use them. But for now, just know to eat ’em up! The season is upon us!