Fall harvest soup to keep you warm this season

Just another reason to love fall

Photo: 

As we put away our bikinis for blanket scarfs and trade days at the Pier for nights at Stauffer, autumn is upon us. With Thanksgiving around the corner, my desire for warm homemade meals is at an all time high. 

This soup will keep you toasty so that you can hold off turning on that furnace for a little bit longer. While I’m a fan of the classic butternut squash soup, this recipe is also bright in colour and fall flavour while avoiding the sometimes too-sweet aftertaste. If you’re in it for the Instagram, kale chips make a hashtag-worthy garnish while adding to the flavour profile. 

Harvest soup

Ingredients:

• 2 cups of vegetable or chicken stock

• 1 lb. peeled and chopped carrots (approx. 3 ½ cups)

• ½ potato 

• ½ tsp. of salt 

• ½ cup chopped onions 

• 1 clove crushed garlic 

• 2 tbsp. butter

• ½ cup of desired type of milk

 

Directions:

1. Bring stock to a boil and add in the carrots, potato and salt 

2. Simmer for 10-12 minutes or until potatos and carrots are softened 

3. Let cool to room temperature 

4. Put onions and garlic in a pan with butter on medium heat

5. Sauté until onions are clear 

6. Once ingredients are cooled, puree in a food processer or blender until smooth

7. Add milk and heat slowly on stove until at desired serving temperature

 

Kale chips 

Ingredients:

• Kale (I usually use 2-3 leaves)

• Olive oil to coat 

• Feta cheese 

• Sea salt

 

Directions:

1. Preheat oven to 350 degrees 

2. Tear kale into pieces the size of a potato chip 

3. Coat kale pieces in olive oil

4. Spread kale pieces on baking sheet 

5. Sprinkle sea salt and feta cheese 

6. Bake 10-15 minutes, until the edges start to turn brown 

7. Remove and sprinkle on soup or enjoy as a snack! 

When commenting, be considerate and respectful of writers and fellow commenters. Try to stay on topic. Spam and comments that are hateful or discriminatory will be deleted. Our full commenting policy can be read here.