Fall has arrived in the Pacific Northwest. Trees are brilliant shades gold and red and the air is brisk and alive. Leaves swirl in the wind, glowing and on fire with color. Wooly sweaters and socks come out, firewood is chopped and the Dutch oven finds its way back to the stove top to live for a season. Oh how I love this time of year. I love the rich vibrant colors, the slanting golden light and all the delicious produce that comes from the earth. Here are a few cozy fall soup recipes to help get you in the mood for the season.
Creamy Carrot Turmeric Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic. Vegan and GF. Tasty, affordable.
This hearty stew originates from the hilltop villages of Tuscany. During the Middle Ages, hard-working, hungry peasants who served table-side to their wealthy landowners, would pocket the leftover crusts and crumbs and bits of meat after abundant feasts and add these to their soups and stews at home. Nothing was wasted. Traditionally, it’s a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth, thickened with bread, then reheated and eaten several days in row, getting better and better each day.
A flavorful recipe for Ginger Sesame Soba Noodle Soup with Mushrooms, Veggies and Greens that can be made with chicken or tofu. This recipe accomplishes two things – dinner in a short time, and much-needed refrigerator cleansing. Try to use up what you have on hand. Vegan and GF adaptable.
An easy recipe for Roasted Squash Soup with Smokey Harissa and Crispy Chickpeas. The Moroccan flavors of Harissa give this robust soup a little heat and smoky earthy flavor from simple spices. Know that this can be made with most any roasted winter squash like sugar pumpkins, butternut, or acorns, but I especially love the deep red-orange colored flesh of Kuri squash. Affordable, healthy, hearty!
An oldie but goodie. This is one of my first soup posts on the blog, but it remains a favorite around here. It’s a brothy soup with lots of depth and flavor, and it’s particularly good if you have last nights leftover whole chicken from which to make the stock. The rosemary croutons are delicious too, so don’t leave them out.