Harvest Happy Soup Recipes

Steps:

• In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Steps:

• Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
• Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
• Stir kale into soup; simmer until kale is tender, about 10 minutes.

Steps:

• As is usually the case with a lot of my recipes, the toughest part is the preparation, i.e. the peeling and chopping of the vegetables. When you chop and peel the squash, sweet potato and apple, try to keep the pieces a uniform size as they all cook together. Once they are all cut, place all the vegetables in a large plastic bag and toss with the 1/4 cup flour. Try to coat the pieces evenly. Heat the oil in a large Dutch oven with a good fitting lid and quickly brown the vegetable/apple mixture. Do not shake off the excess flour as this is the thickening agent for the soup. Add the seasoned salt, brown sugar, pumpkin pie spice, cinnamon, 2 cups water, and the vegetable stock. Bring to a boil, then reduce and simmer until all the vegetables are fork tender. This should take about 20 minutes. Remove from heat and using a stick blender, puree the entire contents without draining any of the liquid from the pot. Add in the *heavy cream and the milk, and the remaining cup of water and return to the heat. Simmer an additional 5 minutes and serve promptly. *Yes, this can be replaced by half & half or even by whole milk, but it is not as luxurious.

Steps:

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.