Feeling festive? This fall, celebrate the beautiful colors of the season with some healthy harvest recipes. From pumpkin soup to savory stew, you’ll be using lots of fresh root vegetables and earthy seasonings to light up your dishes. Here are some hearty fall recipes to warm the soul!
Pumpkin & Turnip Soup
1 hr 15 min
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup coconut milk
5 whole black peppercorns
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In a large pot, heat stock, salt, turnips, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, and then take down the heat; let simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a blender or hand-held blender (way more convenient).
Heat the soup again in the pot, bring it to a boil and then let it simmer for another 30 minutes, uncovered. Stir in coconut milk. Pour into soup bowls and top with fresh parsley.
Yummy Beef Stew
2 hr 20 min
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled (organic or low sodium)
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
In a large pot, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into the pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Curry Cauliflower Soup
1hr 10 min
6 carrots, peeled and chopped
1/2 head cauliflower, trimmed and chopped
1 1/2 teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cups vegetable broth, or more if needed
1 tablespoon curry powder
1 cup coconut milk
1/2 lime, juiced
Preheat oven to 400 degrees F (200 degrees C).
Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
Roast carrot mixture in the preheated oven for 20 minutes. Stir vegetables and then roast again until tender and slightly charred, another 25 minutes. Remove from oven and stir.
Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
Blend the soup with a hand-held blender until smooth. Return pot to burner on medium heat. Stir in coconut milk and lime juice into soup; simmer until heated through (5 to 10 minutes).
Golden corn stew
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped
2 (4 ounce) cans chopped green chiles, with juice
3 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and see-through. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies.
Pour in beef broth and season to taste with salt and pepper. Reduce heat, and simmer for 2 hours, or until potatoes and carrots are tender.