5 Healthy & Hearty Fall Soups

1.Tomato Basil Soup

Ingredients
for 8 servings

1 tablespoon oil
1 onion, chopped
1 stalk celery
3 cloves garlic, minced
salt, to taste
pepper, to taste
2 tablespoons tomato paste
¼ cup fresh basil
28 oz crushed tomato, 2 cans
6 cups vegetable broth
½ teaspoon baking soda
2 sprigs fresh thyme

Preparation

1. Combine oil, onion, celery, and garlic on medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
2. Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, water, baking soda, and thyme. Bring to a boil.
3. Lower heat and cover, simmering for 15 minutes.
4. Uncover and remove thyme.
5. Use an immersion or countertop blender to blend the soup until smooth.
6. Allow to cool 2 minutes and serve topped with basil.
7. Enjoy!

2. Protein-packed Chili

Ingredients
for 8 servings

1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
salt, to taste
pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz crushed tomato, 1 can
4 cups vegetable broth
2 cups water
1 ½ cups quinoa
1 cup red kidney bean
1 cup pinto bean
1 cup black bean
1 cup corn
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish

Preparation

1. In a large pot, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent.
2. Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
3. Cover and reduce to a simmer for 25-30 minutes.
4. Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
5. Allow to cool 2 minutes. Serve topped with avocado and cilantro.
6. Enjoy!

3. Potato Leek Soup

Ingredients
for 8 servings

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chive, chopped
hot sauce, to taste

Preparation

1. Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
2. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
3. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
4. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
5. Uncover and remove thyme and bay leaf.
6. Use an immersion or countertop blender to blend the soup until smooth.
7. Stir in chives and hot sauce (optional).
8. Allow to cool 2 minutes and serve.
9. Enjoy!

4. Cauliflower Parmesan Soup

Ingredients
for 8 servings

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chive

Preparation

1. Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
2. Add the cauliflower, vegetable broth, and water, then stir.
3. Bring to a boil, add the thyme then cover and reduce to a simmer for 15 minutes.
4. Uncover and remove the thyme.
5. Use an immersion or countertop blender to blend the soup until smooth.
6. Mix in vegetarian Parmesan and chives.
7. Allow to cool 2 minutes then serve.
8. Enjoy!

5. Butternut Squash Soup

Ingredients
for 8 servings

2 tablespoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme

Preparation

1. Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
2. Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
3. Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
4. Cover and reduce to a simmer for 25-30 minutes.
5. Uncover and remove thyme and bay leaf.
6. Use an immersion or countertop blender to blend the soup until smooth.
7. Allow to cool for 2 minutes then serve.
8. Enjoy!