Fall Harvest Soups
This luscious and nutty broccoli soup gets a touch of sweetness from apple; nut butter gives it a rich flavor. In my home, this has long been a fall favorite. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
I make roasted vegetables at least once a week all winter. It’s so pleasant to warm the house, to make it smell good, and then to have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges. If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness. Recipe from Love Soup* by Anna Thomas. more→
As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the early autumn harvest. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. more→
Roasting red bell peppers in the oven gives them a rich, smoky flavor that in turn creates a deeply flavorful soup. This is good served hot or chilled and is a good first course for most any kind of meal.
Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Unless you are fond of grating, doing so in a food processor makes the job much easier. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. It’s a main dish meal in a bowl, so you can complete it simply with a salad and some fresh bread.
While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons.