Soup is a stable in our household. You can mix and match vegetables according to what you have in your refrigerator. Our Fall Harvest Soup is a great way to use up the wonderful variety of vegetables that are available at your local farmers’ market in the fall. Adding an apple to the soup gives it a natural sweet tanginess. This soup can be served as is or pureed.
Makes 8 servings
Prep time: 15 minutes
Cook time: 45 minutes
What you need:
- 1 tbsp coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large sweet potatoes, cubed
- 2 cup chopped cabbage
- 2 large carrots, diced
- 1 large apple, unpeeled if organic, cubed
2 handfuls of spinach, chopped
- 3-4 cups bone broth (or vegetable broth)
- 1 cup pumpkin purée (or any squash purée)
- 1 tbsp Herbes de Provence (or Italian Seasoning)
- 1 tsp salt
- Freshly ground pepper to taste
What you do:
- In a large saucepan over medium-high heat, melt the coconut oil. Add the chopped onions and minced garlic. Cook until softened.
- Add the sweet potatoes, cabbage and carrots. Stir and continue cooking for 1-2 minutes. Add the bone broth, the apple, and the pumpkin purée. Mix well and add seasoning. Bring to a boil, then turn down heat to a simmer. Continue simmering for 30 minutes or until all vegetables are cooked.
- Add the spinach and mix until wilted. Turn off the heat. Serve into soup bowls and enjoy!
- Replace the cabbage with 2-3 stalks chopped celery.
- Replace the spinach with another leafy green such as kale.
- Store in an airtight container in the fridge for 3-4 days.
- Will freeze very well for up to three months.
- If you prefer creamier soups, then just purée this soup in your blender and add some coconut milk.