IT’S FALL! IT’S FALL! Oh, how I love this season! It is my FAVORITE season, and rightfully so! There are so many beautiful and magical things about autumn! From the weather, to the cozy clothes, to the scenery, and to the FOOD…mmmmmm…the food! Autumn always means soup season in our house, so to celebrate this lovely season that Papa has provided for us, I’m going to list some of the wonderful things about fall and follow it up with a really yummy and healthy green soup recipe that is perfect for this time of year. Get cozied up and enjoy!
The colors! The colors of fall are so vibrant, beautiful and calming.
Apple picking and Honey Crisp Apples! My favorite!!!
Pumpkin Carving – so much fun and an amazing creative outlet!
Long Walks outdoors enjoying the crisp weather and amazing scenery
Cozy Scarfs and boots and leggings, oh my!
God’s amazing love on display through nature and beauty everywhere!
Mulled Wine – mmmmmmm.
Afghan blankets and a mug of hot chocolate
Snuggling by the fire
PERFECT running weather
Pumpkin Ale and Cider Beer!!!
Soups and Stews
Hayrides through beauty!
George Winston’s album “Autumn” – love me some George Winston!
I LOVE everything about fall, so I am thrilled that it is that time of year again! Today, I made my green soup for lunch. It’s a perfect soup to kick off fall, because it can easily pass as a summer or fall soup. It’s delicious, easy, and full of nutrients!
Ingredients: (amounts of each veggie and seasoning is up to you and how much you want to make. I will put how much I used of each one, but change it to whatever you would like)
- 3-4 heads of Broccoli
- 1 large Turnip or you can use 1-2 sweet potatoes
- 3-4 stalks of celery
- 1/2 red onion
- 3 cups homemade chicken broth
- 3 cups water
- 2 handfuls of baby spinach
- 1 tbsp. olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/4 cup lemon juice
- sea salt to taste
1.) Wash all the veggies, chop into small pieces (peel the turnip before chopping)
2.) In a large sauce pan, heat the olive oil on medium heat. Add the onions, and cook for 5 minutes.
3.) Add garlic powder, thyme, broccoli, celery, turnip and water. Turn the heat to high, bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the vegetables are soft.
4.) When vegetables are soft, turn off heat and add the spinach and stir.
5.) Transfer the soup from the pan to a food processor. You may have to do this in batches depending on how much your processor can hold. Process on high, then transfer back to sauce pan, add the lemon juice and sea salt. Serve.
You will love this soup – it’s super yummy! Enjoy, and Happy Fall! 🙂