Fall Soup

The Houston temperatures are quickly dropping… (and by dropping, I mean it’s a balmy 74 degrees, BUT I’M GOING WITH IT). And that means it’s time for warm, comforting soups, stews, curries, and broths! To begin this beautiful transition into fall, I chose to make a deliciously creamy and thick SWEET POTATO soup. Subtly sweet, and perfectly spiced, this soup could be enjoyed at any meal time (but seriously, I had cold leftovers for breakfast and it did not disappoint).

Fall Soup

Yields 2 servings

INGREDIENTS:

• 1 sweet potato
• handful of cauliflower florets (or whatever veggie you want!)
• 1/2 a shallot (thinly sliced)
• 2 celery sticks
• huge clove of garlic (finely minced)
• 1/2 cup veggie broth
• 1/2 cup water (more to thin as desired)
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/4 t ginger
• 1/4 t turmeric
• salt and pepper, to taste

• DIRECTIONS:

1. Preheat oven to 425 degrees and roast veggies until fork tender (about 30-35 mins).
2. Sauté onion, garlic, celery until translucent and fragrant in large sauce pot.
3. Add roasted veggies, stock, water, and spices to pot.
4. Let simmer for 15 minutes or so.
5. Blend in high-speed blender and serve it up, buttercup!
6. Top with toasted pumpkin seeds, micro greens, whatever you want.