It feels like mother nature finally woke up one morning and realized, “Hey, it’s supposed to be fall.”
Here in California, we’ve been stuck in summer until just this past week, and as much as I love warm weather, I’m craving all the cozy things that come with autumn- like fuzzy sweaters, hot tea, and comforting bowls of soup. I love soup because of the nostalgia it brings me. Every time I eat it, it reminds me of rainy evenings when I was little, when my mom would make huge vats of steaming stew and we would pretend we were staying up late to watch movies when really, it was just the time change making it so dark.
Soup is also a perfect way to batch cook and have plenty of veggies ready to eat at any time. If you get a good thermos, it’s makes a great packed meal that won’t go soggy by lunchtime like a salad. It’s also great because it’s not a fickle beast like other recipes- it’s hard to do soup “wrong”, and it’s always adaptable to whatever veggies you happen to have on hand. Because soup is so easy, I’m going to give you two recipes for fall soups for you to enjoy as the weather cools down and the days get shorter.
3-4 medium zucchinis
1 & 1/2 teaspoons powdered ginger
1 & 1/2 tablespoons avocado oil or ghee (if you tolerate dairy)
2 cups homemade chicken stock*
1 cup water
Salt and pepper to taste
*When I roast a whole chicken, I save the bones to make bone broth! It’s super easy. Toss the bones with enough water to cover them into a slow cooker, add some sliced ginger root, and cook on low for 12 hours. Bone broth is a great source of gelatin, which supports bone and joint health. If you don’t have any homemade broth on hand (it freezes well, so I usually do), Pacific Foods is high quality and can be found at both Whole Foods and Safeway. Try to avoid broths with added sugar or funky additives.
Finely dice the zucchinis and place in a large pan with the oil. Sauté, stirring often, until the squash becomes soft. Add to a medium-sized pot with the bone broth and water and allow to come to a boil. Turn down the heat and stir in the powdered ginger. Carefully transfer into a blender, or use a handheld immersion blender and puree until smooth. Add the salt and pepper to taste.
1 large head of cauliflower
2 small leeks, sliced thinly (about 3/4 of a cup)
1 small yellow onion, diced
1 & 1/2 tablespoons coconut oil
2 & 1/2 cups homemade chicken broth or 3 cups vegetable broth
Salt and pepper to taste
Slice the cauliflower in half and remove the stem/leaves. Chop the florets into 1-inch pieces and spread in a single layer on a parchment-lined baking sheet. Toss with a tablespoon of the melted coconut oil, and sprinkle with salt and pepper. Roast at 400 degrees Fahrenheit for 20-25 minutes or until golden brown. In a medium pan, sauté the diced onion and sliced leeks in the remaining oil until soft. Transfer into a medium-sized pot and add in the roasted cauliflower and broth. Allow to come to a boil, then reduce the heat. Either transfer into a blender or use a handheld immersion blender to puree until smooth. Season with salt and pepper to taste.
I like to store my soups in mason jars so they’re always ready to grab-and-go! Soups should last up to five days under refrigeration.
Pair with your favorite protein to make this a complete meal. I usually have some kind of roasted chicken or fish laying around to throw together a meal in a pinch. Kill two bird with one stone by preparing a chicken and using the bones to make broth! It’s an endless soup cycle.