Cooler temps have us thinking of all things fall – bonfires, apple orchards, falling leaves, apple cider, and pumpkin spice. For me, and many others, this weather has me excited about soup season!
Fall brings with it an abundance of delicious vegetables that make healthy eating enjoyable – and a great way to utilize this produce is in a tasty batch of soup. The great news is that when you make soup at home you have control over the fat and sodium levels!
Here are some tips for making simple and delicious fall soups at home:
Sautee the vegetables. Heat a large pot and add a teaspoon of oil. Add chopped carrots, onions, celery, and garlic. Stir frequently and allow the vegetables to caramelize. Once they start to give off a nice aroma, lower the heat to a simmer.
Add broth and herbs. Add a low-sodium chicken or vegetable brother and toss in your favorite fresh herbs. Thyme, rosemary, sage and oregano are quite versatile in soups. Let the broth simmer for at least 20 minutes before adding in additional vegetables, grains or legumes. Then simmer for an additional 20 minutes.
Spice it up. To add some depth of flavor add a little heat like cayenne pepper, chili powder, turmeric, ginger, or curry powder. If you’re looking for some fall flavor, try cinnamon or nutmeg.
Balance your flavors. If your soup is tasty but seems to be missing something, try adding a touch of acidity. A splash of vinegar, white wine, lime/lemon juice can balance this out for you.
Make a large batch. Soups are easy to whip up in large quantities. Freeze what you don’t eat for a delicious and healthy meal at the ready for nights when you don’t have time or aren’t in the mood to cook.