This time of year is wonderful for taking advantage of the many types of fall vegetables that are overflowing at the market. They are great for making soups and stews, as well as other dishes.
Squash is the vegetable group that we typically think of in the fall. It can be a wonderful base for soup! Pumpkin and butternut squash can be cooked and pureed for a soup base, and then vegetables can be added to that base, either chopped or pureed in. In stews, the squash can be left in chunks along with other veggies and it will add another element, flavor and texture. Squash can also be seasoned and roasted, and even stuffed with other veggies or meats as a side dish or even a main dish.
Rutabagas can also be cooked and chopped up and added to soups and stews, as well as a variety of different potatoes, like gold, purple and sweet. These tubers can also be mixed together and roasted with olive oil, garlic and other herbs and spices for a wonderful side dish.
Choosing healthy fats in our cooking applies to our soups, too. Use coconut cream or milk to make a creamy soup. Another way to make a “creamy” soup is to puree different veggies to add to the soup to make a thicker, creamier texture. Rutabaga, squash and sweet potato are all easy to cook and puree and then add to a broth-based soup.
For soup or stew recipes that contain meat, we can add a larger portion of each vegetable than what the recipe calls for, and a smaller portion of the meat. Remember the rule: 75 percent of each meal should be plant-based, so this rule can apply to our pot of soup or stew, as well.
Enjoy the season and all it has to offer. Happy fall!
