Autumn Harvest Soup

This super easy and extremely comforting soup uses seasonal vegetables and it is perfect to enjoy on a cool autumn (or winter) day.

INGREDIENTS

• 1 ½ cups Carrots (½” cubes)
• 1 ½ cups Yellow onion (small chop)
• 3 cups Napa cabbage (medium shred)
• 2 cups Butternut Squash (¾” cubes)
• 2 cups Mushrooms (baby bella or your favorite, medium chop)
• 2 cloves garlic (whole)
• Salt
• Black pepper, parsley stems or leaves, thyme (all optional). You could also add a piece of ginger or lemongrass and some cubed tofu to give it an Asian twist.
• Grated Parmigiano Reggiano for serving (or your favorite cheese)*
• Crusty bread for serving

*NOTE: I wouldn’t serve it with cheese if you decide to use the ginger and lemongrass or if you want to keep it vegan but it is delicious if you decide to keep it plain or with the other herbs.

PROCEDURE

  • Fill up a medium to large pot with water half way up and begin to heat.
  • Heat a pan to medium high heat and add the chopped onions and carrots. Char for about 3 minutes or until you see that brown spots begin to appear on both vegetables. “Burning” some of these veggies will enhance their sugars by caramelizing them and therefore imparting a beautiful color and more flavor to the soup.
  • Add the onions and carrots to the pot, about 1 tsp. of salt and the garlic cloves. Bring to a boil.
  • Then add the butternut squash and lower to a simmer. Cook for 5 minutes.
Autumn-Soup
  • Add the mushroom and cabbage.
  • At this point you can add the herbs (parsley and/or thyme) and peppercorns if you want. The easiest way is to wrap them in a piece of cheesecloth and tie it with a string so they are easier to fish out at the end. You can also add the ginger, lemongrass and tofu at this point. These optional ingredients will give two completely different flavor profiles to your soup which is kind of nice because they are both delicious and it gives you options to change it up every time you make it.
  • Simmer for about 10 minutes and check the seasoning and also the water level. You will simmer the soup for a total of 25-30 minutes and you don’t want the final result to be too watery but you also want a nice amount of broth so check if you need to add a bit more water (maybe a cup or a cup and a half) or if it’s ok as it is.
  • Simmer for another 15-20 minutes or until the veggies are soft but not mushy.

Enjoy with some crusty bread and cheese on top!

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