In autumn, try out some delicious soup, perfect for the warm days and cool evenings of fall. I love this recipe because it is highly adaptable for any vegetable you have that may be getting past its prime. In this recipe, I'm using potatoes, carrots and squash (starred ingredients *); substitute your favorite veggies in their place if you'd like! Adapted from one of my favorite cookbooks, Feeding the Whole Family by Cynthia Lair.
Yield: 6 to 8 cups
Prep time: 25 minutes
2 Tbsp butter, coconut oil or olive oil
1 onion, chopped
1 rib celery, chopped
1 tsp ground cumin
1 tsp dried dill
5 new potatoes, cut into 1/4" to 1/2" cubes *
2 carrots, sliced or chopped *
2 yellow squash or zucchini, chopped *
3 cups chicken stock
2 cups water
1 bay leaf
1 tsp sea salt
1/4 cup sour cream, at end (optional)
Heat oil in a 4-quart pot. Add onion, celery, hard veggies like potatoes and carrots (if using), cumin, and dill until veggies are soft. Add squash and/or additional veggies and cook till soft. Add stock, water, bay leaf, and salt. Bring to a boil. Simmer 15 minutes or until all veggies are soft (check those potatoes!).
Remove bay leaf. At this point, serve the soup in bowls, or puree in a blender or with a handheld blender if you prefer a creamy soup. Add a dollop of sour cream to the bowl just before serving.
Note: for those experimental types, try adding different veggies, greens like kale, chard or cabbage, asparagus, peppers, more onions, and other herbs and flavor combinations you enjoy. Throw 1/2 cup chopped, cooked chicken in there as well to add protein.