Autumn Harvest Soup

As the temperature begins to drop, we find ourselves craving denser, sweeter seasonal foods.  Harness the soothing warmth and natural sweetness from the root vegetables and apples in this comforting soup, not to mention the powerful disease-fighting nutrients found in abundance, and you’ll be hitting the mark on your nutritional needs this autumn season.

 

Autumn Harvest Soup

  • About 4 cups mixed root vegetables (e.g. squash, carrots, parsnips, sweet potatoes, pumpkin), peeled and cut in similar-sized pieces (1-2 inches)
  • 3 shallots, peeled and cut lengthwise in half
  • ½ bulb of garlic, skins on
  • 2-3 sprigs of fresh rosemary, finely chopped
  • 1 large apple, cored, cut into 1-2 inch sized pieces
  • 1 teaspoon grated gingerroot
  • ¼ teaspoon cinnamon
  • 4 cups low-sodium organic chicken or vegetable broth
  • 3-4 tablespoons extra virgin-olive oil
  • Sea salt and pepper to taste

Preheat oven to 400 degrees F.

Assemble all the root vegetables, shallots and garlic in a large baking sheet. Drizzle 2-3 tablespoons of the olive oil, along with a generous sprinkling of the salt, pepper and rosemary. Roast for 1 hour. During the last 15 minutes, add in the apples (at this point you can remove any pieces that are likely already roasted, such as the shallots and garlic). In a medium soup pot (about 2 ½ quart size), heat the remaining 1-2 tablespoons of olive oil. Squeeze the roasted garlic cloves out of their skins and add to the oil and sauté for a minute. Then add in all the vegetables, along with the grated ginger, cinnamon and broth. Bring to a simmer and let simmer for 10 minutes. Using an immersion blender, puree the soup until a velvety, smooth consistency is reached. OR, ladle the soup into a stand blender and blend in batches until it is all pureed. Taste and adjust seasoning if needed.

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2 Comments

  1. Sounds yummy! When can I come and try some?

    WMIL

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