3 Fall Soup Recipes
As the temperatures drop and comfort food season officially takes over, a hearty bowl of soup is just what our bodies are craving. Fortunately, comfort foods can still be healthy! Our 3 favorite Fall Soup Recipes ladle up a nutritious meal that is perfect to curl up with on a chilly fall evening. So Cozy!
Green Thai Coconut Soup
Incredibly delicious and full of healthy veggies, this vibrantly Green Thai Coconut Soup is one of our favorites. It’s a huge hit every time we serve it. We love that something so flavorful and delicious, can also be so healthy and easy to put together. Win-win-win!
Ingredients:
6 cups broccoli, roughly chop & stems removed
1/2 white onion, chopped
1 small shallot
4-5 cloves garlic
2-3 cups vegetable broth, depending on desired thickness
1 can coconut milk (full-fat)
1 tablespoon olive oil
4 cups spinach
3 tablespoons green curry paste
salt and pepper, to taste
cayenne pepper, to taste (optional)
Toppings: raw cashews, lemon, zested, red pepper flakes, scallions
Directions:
Heat olive oil over medium heat. Add white onion, a pinch of sea salt, pepper, and a sprinkle of cayenne pepper - if using. Cook, stirring regularly until onions are slightly softened - 3-5 minutes. Add shallot and garlic, and cook for 2-3 more minutes. Careful not to burn the garlic.
Add curry paste and cook for 1 minute. Add coconut milk, vegetable broth, and broccoli. Turn heat to med-high, bring to a boil, then reduce heat, cove and simmer until broccoli is cooked through (5-7 minutes)
When the soup is finished, remove the pan from heat and fold in spinach. spoon soup into a blender (or use an immersion blender) and blend soup until smooth. Add salt and pepper to taste. Serve with desired toppings.
Easy Lentil & Sweet Potato Curry
Photo: Linda Xiao for The New York Times. Food stylist: Monica Pierini - NYT Cooking
This Lentil & Sweet Potato Curry is the perfect comfort food. Especially on a chilly, Sunday evening in fall. So cozy! It was all made in one pot, in less than an hour....a perfect bowl of healthy goodness.
Ingredients:
2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
1/2 teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup red lentils
1 teaspoon salt, more or less to taste
1 can full-fat coconut milk
2 cups baby spinach, chopped
2 cups cooked basmati rice for serving
Toppings: fresh cilantro, unsweetened coconut flakes + chopped cashews
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 1 minute. Stir in the curry powder and cayenne and cook another minute.
Add the broth and lentils. Season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
Stir in the coconut milk and spinach, cook 5 minutes. Remove from heat.
To serve, add rice to a serving bowl and ladle the soup on top. Garnish with cilantro, coconut flakes and cashews.
Butternut Squash + Apple Soup
Our all-time favorite Butternut Squash Soup recipe. This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. It’s super-easy to make, naturally gluten-free and vegan, and SO incredibly cozy and delicious.
Ingredients:
1 yellow onion, roughly chopped
4 cloves garlic, minced
1 carrot, peeled and roughly chopped
1 apple, cored and roughly chopped
1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
3 cups veggie broth
1 sprig fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
pinch of ground cinnamon
1/2 cup canned coconut milk
Toppings: diced apple, toasted almonds, fresh herbs, drizzle of coconut milk, smoked paprika, handful of micro-greens or arugula.
Instructions:
Heat 1-2 Tablespoons of olive oil in a large soup pot. Add diced onion and saute for 5 minutes, stirring occasionally. Add minced garlic and saute for 1-2 minutes, until fragrant.
Add vegetable stock, carrot, apple, butternut squash, sage, salt, pepper, cayenne and cinnamon. Toss to combine.
Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed.
Serve warm, topped with your desired garnishes.