Autumn Fall Glory Soup Food

AUTUMN VEGETABLE SOUP

Steps:

• Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

AUTUMN VEGETABLE SOUP

Steps:

• Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
• Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
• Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
• Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!

RUSTIC FALL VEGETABLE SOUP

Steps:

• In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
• Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
• Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

RUSTIC AUTUMN SOUP

Steps:

• In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

FRESH AUTUMN GLORY APPLE CHUTNEY APPETIZER

Steps:

• Combine all ingredients in a large non-reactive bowl (such as glass or stainless steel). Taste and adjust seasonings or sweetener, if needed, to personal taste.
• Refrigerate until ready to serve, up to 1 week.

AUTUMN GOLD PEANUT SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cumin.
• Cook, stirring occasionally until onion is transparent.
• Add sweet potato, apple, chicken broth, apple juice, cinnamon and salt and pepper to taste.
• Cover and bring to a boil.
• Reduce heat and simmer until sweet potato and apples are tender, about 20 minutes.
• Add peanut butter and stir until melted.
• Puree soup in fool processor or blender until smooth.
• Return to pan and heat through.
• To serve, ladle soup into warm bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.