An Intuitive Cooking Recipe
Who doesn’t love a hearty seasonal harvest soup on a cool autumn day to warm you up and feed your soul!?!
I could eat soup everyday. It’s one of those special feel good foods that is like taking in a big comfy hug! And who couldn’t use that right now!?!
This is part of the Intuitive Cooking recipe series, which aims to familiarize you with dishes that are so effortless and irresistible that you not only want to make them again and again but that you feel confident enough to experiment with them!
Read the recipe first and then decide how to approach it!
And remember that it is flexible and if you don’t like an ingredient or can’t find it, change it up!
Be sure to meet me down below the recipe for some extra tips and awesome substitution ideas for different skill levels!
Autumn Harvest Soup
- Cutting Board
- Sharp Knife
- Large Pot
- 2-3 tbsp Olive Oil
- 1 Onion, chopped
- 8 oz Mushrooms, sliced
- 1-2 stalks Celery, sliced
- 1 Jalapeno, half-seeded, chopped *optional
- 2 cloves Garlic, diced
- 2 Parsnips, medium, sliced
- 2 Carrots, medium, sliced
- 1 Turnip, large, cubed
- 1 Beet, large, cubed
- 1 Sweet Potato, medium, cubed
- 4 cups Vegetable Broth, low sodium
- 2 Bay Leaf, dried
- 1/2 tsp Thyme, ground
- 1/2 tsp Cumin, ground
- 1/2 tsp Sage, ground
- 1/2 tsp Black Pepper, ground
- Salt, to taste
- Wash and cut all ingredients before you start to make the process easier. I typically soak my fruits and vegetables in a cold water and white vinegar bath (lots of cold water and just a splash or two of white vinegar) for about 10-15 minutes before prepping. If the skin or peel of the vegetable is being used in the recipe then be sure to give it a good scrubbing (you can use a tiny amount of unscented dish soap if you wish).
- Heat olive oil in a large pot over medium heat. Add onion, mushrooms, celery, and jalapeno. Cook until onions are translucent, about 3-4 minutes, stirring occasionally. If you don’t get along with spicy foods, either remove the seeds and white membrane from the jalapeno while prepping it OR just completely exclude it.
- Add the garlic and the spices, cook for another minute, stirring often so as to not burn them.
- Add in the cut vegetables and 2 cups of vegetable broth. Turn heat up to medium-high, stir, and cook covered for 10-15 minutes, stirring occasionally.
- Next add in the rest of the vegetable broth and cook covered for 15-20 minutes, or until the vegetables have reached preferred softness. Serve hot and enjoy!
Try to cut all vegetables roughly the same size so that they will cook at a similar pace.
Some vegetable will just cook faster or slower than others (harder vegetables tend to need a little longer, you can cut them a little bit smaller than the others), make sure to check the doneness of your vegetables by stabbing them with a fork periodically:
- If they are hard to puncture then they need more time.
- If they slide off the fork easily then they are done.
- If they break apart then they are overcooked.
If you find that one vegetable is cooking at a faster rate than the others, make a note and the next time you cook this recipe try to add the quicker cooking vegetable in a few minutes after the others.
I do recommend following the recipe as listed the first time you cook it, then changing it up the next time!
Of course I want you to enjoy this soup, so if something doesn’t sit well with your dietary needs or preferences, please feel free to exclude or replace it.
If you are still in need of some extra tips and tricks…
Check out this article for 5 Tips for Better Intuitive Cooking!
If you can’t find some of the ingredients in you local grocery, here are some seasonal recommendations for replacements or additions:
Spring Harvest Soup:
- Broccoli is something I use A LOT! I prefer mine with a little crunch left in it so I toss it in about 10 minutes before the soup is done.
- Green Peas are another LOVE, I keep a bag of frozen on hand at all times! Just toss a cup of frozen peas in at the very end to maintain the bright color and wonderful texture!
- Kale and Collards are a great addition to soups! After washing the leaves, I cut them into rough 2” squares and toss them in the last 5-10 minutes depending on how done you prefer your greens to be.
Summer Harvest Soup:
- Bell Peppers can add a nice bright flavor and some extra color!
I would add those in at the beginning with the onions!
- Okra is a divisive addition, some people love it and some absolutely loathe it.
Personally, I believe it has its time and place – Bhindi Masala is one of my all time favorite dishes! But if you love it then try it out!
- Summer Squash! Yes!
Here is a great guide to summer squashes to help you choose!
Winter Harvest Soup:
- Brussels Sprouts are one of my favorite vegetables! They are so underrated and unbelievably good!
I would totally recommend giving them a quick pan roast before throwing them in!
- Leeks add a soft, sweet onion flavor, and would make a great addition or replacement for those with an onion aversion!
- Rutabagas! Who’s ever had one?!? Welp, now is your chance.
They could totally replace the potatoes for those watching their carbs!
Thanks so much for joining me on this journey and if you try this autumn harvest soup recipe be sure to tell me how it turned out in the comments below!
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