Harvest Happy Soup Recipes

HARVEST HAPPY SOUP

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.

HEALTHY HARVEST SOUP

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.