You know something is up when you wake up with a freezing nose and it's 55 degrees in your house! Yup it's official, Fall is here, even if it doesn't say so on the calendar I can feel it! Not to mention the trees are all changing to reddish and orange glorious colors! I love the fall, if only it lasted longer in Utah! At least there is a few more weeks left for hiking and exploring with the changing colors. Walking up a trail with fallen leaves that are extraordinary colors is what life is all about! With this crisp Fall air I have been craving hearty vegetable soups! I figure I better get my soup experimentations on before the real winter season hits.


















The thing I love most about soups is how creative you can get, it's like a big experiment that you throw many seasonings and cooked veggies in, then poof it comes out a masterpiece! Soups are generally quick and easy meals you can prepare for family nights, social gatherings with friends or if you just wanna snuggle up on the couch with something warm!


This past week I have taken all the veggies that are in season for fall and created some tasty combinations! It important to eat seasonally with where you live and the environment your body has adapted to. Sometimes eating too many fruits and veggies that aren't grown locally in your seasons can confuse your body from what it is needing. Some good fruits and veggies to look for in this Autumn season are:


Apples
Apricots
Blackberries
Broccoli
Cabbage
Carrots
Cauliflower
Collard Greens
Garlic
Green Beans
Onions
Mushrooms
Sweet potato
Potatoes
Pumpkins
Zucchini
Winter Squash~ Always buy local or organic whenever available to you!!

Sweet Potato Carrot Cashew Soup

















Ingredients

3 sweet potatoes
3 large carrots
1 onion
2 tbsp coconut oil
Garlic clove
3/4 cup raw cashews
Water
Salt and pepper

Directions:
Peel and dice up sweet potatoes and steam until tender. Peel and cut carrots in half. In a cup of water boil carrots until tender, keep and put to side the water carrots were boiled in.
In a sauce pan sauté cut up onion, coconut oil and minced garlic on low until cooked.
 Add all cooked ingredients into a blender or food processor, add cashews and left over carrot water and blend. If consistency is too thick add a little more water for your preference. Add salt and pepper, garnish with pumpkin seeds and basil or parsley!


Veggie Chili

















Ingredients:

3 tablespoons olive oil
1 medium onion, diced
2 red bell peppers, cored and diced
4 cloves garlic
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
1 15 oz. can kidney beans, drained & rinsed
1 15 oz. can black beans, drained & rinsed
3 15 oz. cans diced tomatoes
1 cup frozen corn
Salt Fresh ground pepper

Directions
In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
Mix in beans, diced tomatoes, and corn.
Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
Garnish with plain Greek yogurt or sour cream and green onion.
Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)


Potato Cauliflower Corn Soup

















Ingredients
2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
1 cup cut up cauliflower
4 small red potatoes, quartered
Sea salt and ground black pepper
3 ears corn, kernels sliced off
2 cups low sodium veggie broth*
2 cups unsweetened plain almond milk
Garnish
2-3 green onions chopped

Directions
Bring a large saucepan over medium-low heat, add olive oil, onion and garlic and sauté for 3-4 minutes. Add potato and cauliflower, season with a little salt and pepper, and cover to steam for 4-5 minutes. Add most of the corn, reserving a little for garnish, and stir.
Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
If blending, add 1/2 of the soup to a blender and blend until creamy and smooth.
Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

Stay warm and eat your veggies!!




Fall is here and so are veggie soups

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