Why This is Our Go-To Autumn Recipe

I LOVE this recipe because it is one big suggestion. I almost called it "Kitchen Sink Vegetable Soup." Still, it is so satisfying that I didn't want to mislead you that it's a hodge podge. The "structural ingredients" are broth, tomatoes, maybe the onions (though you could substitute with onion powder or even garlic), salt, and pepper. I highly recommend the bay and suggest you keep it on hand for all cooking. Carrots and celery are a classic flavor combo, and if you have them on hand in any volume, I suggest you put them in. From there, it's a vehicle for your leftover vegetables, fridge clean out, or for super quick frozen vegetables to become a meal. Use the overflow from your garden - or the neighbor's down the street. The possibilities are endless, and this soup never needs to be the same twice. If you like grains, consider par-cooking your whole grains to add for best texture. Think barley, brown rice, wild rice, black rice, quinoa. Though, this formulation I've detailed in the recipe below is my fave. Simple, quick, and hearty. Fresh tomatoes would be a fresh twist!

Hearty vegetable soups are just the thing for the transition to Autumn (Sept 8 - 22, the week before and after it “begins”). Light fare will still be appreciated, and adding root vegetables - you could use sweet potatoes, beets, or turnips along with or instead of carrots and potatoes - gives this soup a little heft and makes it a great meal. The roasted tomatoes and a little EVOO add depth and richness that belies the simple preparation. If you have okra, that will add another layer of flavor and richness to this staple. 

Ayurveda and Eating Seasonally

Autumn (September 15-November 15 in the Ayurvedic calendar) is the harvest season, but also when pitta is most likely to be aggravated after a long, hot summer. The days are variable, and while the temperatures can dip occasionally, they can also spike. The days are noticeably shorter than they were just a month ago. 

Light reduction results in cooling and climbing melatonin and declining Vitamin D. The relationship between melatonin and vitamin D may be responsible for some of the changes we experience with the seasons. When one rises, the other goes down, and vice versa. This reciprocal relationship is one that human physiology developed with, and it has health effects in every system of our bodies. Eating what is in season is one way we can support our bodies in reaping the benefits of each season. Healthy gut microbiomes change seasonally, and eating local vegetables in season is a great way to tend the "second brain" in your gut. 

Easy Peasy Veg Soup Recipe

• 2 Tbsp EVOO

• 2 Onions, diced

• 3-4 Large Carrots, cut into 1/2"-3/4" coins or quarters

• 1 Bunch Celery, chopped coarsely

• 2 x 14-ounce cans of Diced, [Fire Roasted] Tomatoes

• 60 oz Vegetable Broth

• 2-4 Med Potatoes, roughly diced

• 1 Bag of Frozen Green Beans

• 3-5 Bay Leaves

• 2 or more tsp salt - to taste

• 1 or more tsp ground black pepper

• 1 Bunch of Parsley or Cilantro, roughly chopped

Instructions

• Warm your EVOO in a large stock pot (or cut the recipe in 1/2 if you're using a 2-quart saucepan), and saute the onions. 

• Add carrots, celery, tomatoes, broth, potatoes, green beans, bay leaves, salt, and pepper and bring it to a boil. Reduce heat and simmer for at least 25 minutes; longer will enhance the flavors.

• Garnish with parsley or cilantro, or add at the very end. 

Suggestions

• Great warm or cold! Though room temp is suggested over cold. Save your salsa and pasta sauce jars to ladle this hearty soup right from the fridge for grab-and-go lunches! 

• Perfectly accompanied by homemade toasted almond rolls - like giant croutons!

• Want my simplified version of the almond roll recipe that I make once a week, it's so popular around here? Comment "Almond rolls, please!"