What’s not to LOVE about the fall?
Warm nurturing colors against a backdrop of blue that can
boast neither Duke nor Carolina blue.
It is God’s true blue that not only expresses His handiwork but His
faithfulness. The intensity of the
contrast of the reds and gold against that blue is accentuated when the sun’s
rays play their part to create depth and focus to draw our thoughts
inward. In stillness there is
strength and purpose. Wake
up before dawn and gander outside and draw your attention upward. Your vision will behold some of the
awesomeness that inspired Van Gogh’s “Starry Night”.
What’s not to LOVE about the fall?
I got married in the fall 35 years ago. As I think about my marriage
metaphorically I picture an oak tree whose roots go down deep. As the seasons change in our lives from
birthing and raising children to growing businesses to empty nesters there have
been storms we have had to weather.
There have been strong winds that have caused the tree to sway and break
branches. There has been sunshine
and warmth that has brought on new growth and greening of the leaves. And then there has been the fall, when
the vibrant colors remind me of the hope within all of us for a life full of
creative possibilities!
What’s not to LOVE about the fall?
I love soup and this is the time of year I love to make a
pot of it on the weekend and have it warm me up throughout the week. I grew up
on Campbell’s tomato and chicken noodle soup as a kid. I never experienced the depth of
flavors of homemade soup until I married my husband. My first ever soup that I
made was lentil soup from our first cookbook, Cooking Creatively with Natural Foods
By Edith and Sam Brown(recipe posted in my January 2012 blog).
By Edith and Sam Brown(recipe posted in my January 2012 blog).
I want to share with you my Fall Harvest Soup because it
conjures all of the feel good feelings about fall with its autumn colors and
unique taste. So take some time
this weekend to peel and chop, simmer and spice. Then venture out into the woods and let the fall colors wrap
you a blanket as you watch your feet take a step forward and another and
another after that on your journey home.
You will be delighted to know the pot of soup on the stove is waiting
for you!
Bon Appetite!
Fall Harvest Soup
4 lbs. of orange veggies & apples:
 |
| Add a dollop of plain NF Greek yogurt or plain soy yogurt before serving! |
- 2 to 3 sweet potatoes (about 1lb)
- 2 apples (about ½ lb)
- 4 to 6 Carrots about ½ lbs)
2 quarts liquid:
- 1 quart vegetable broth and 1 quart water, or reserved liquid
Extra virgin olive oil
1 large onion, chopped
2 clove garlic, minced
1 tsp ground ginger or 1 TBLS
freshly minced or grated
1/2 tsp cinnamon
2 tsp curry
Salt and pepper
1 cup 100% apple juice (local
freshly made is best!)
Peel and roughly chop the first
4 ingredients – the 4# of orange veggies (and apples). You can cook them two ways:
1. Boil in a
large pan with the water for about 30 minutes or until tender, reserving the
cooking water to add to soup.
2. Roast in the oven at 350 degrees for
45- 60 minutes
Heat 3 Tbsp of olive oil in a
large soup stainless steel pot.
Add chopped onion and garlic and
sauté until translucent.
Add seasonings. (Ginger, curry and cinnamon)
Add the soup stock and water (or
reserved liquid from boiling the veggies/apples)
Add the cooked veggies and
apples
Heat thoroughly.
If you have an immersion blender
you can puree the soup right in the pot.
If not add part of the soup to a
blender and puree, continue in stages until all of the soup is pureed.
Thin with apple juice until
desired consistency. Salt and
pepper to taste.
Heat and serve.
Garnish with toasted sunflower
seeds, toasted pumpkin seeds, and chives.
May add a dollop of Plain NF
Greek yogurt or plain soy yogurt to the middle of the soup bowl before adding
seeds.
