Fall Harvest Soups
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→
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. 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.
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.