It's pretty apparent that summer is slipping away around these parts, but we welcome fall with open arms. The word on the street (the farmer street) that is, we're supposed to have one of the worst winter's in human history! Hard to imagine compared to the terrible, harsh winter we had last year, which was one of the worst I could remember from my personal history. Fingers crossed they're wrong.
Fall is a great time to prepare yourself for a long hard winter. Not only can you still enjoy the beautiful outdoors with a few warm days sprinkled among chilly damp days, there is still an abundance of local produce available that with a little finesse can be turned into some of the yummiest soups out there! So arm yourself, pull out that food processor and cooking pot. It's time to make soup!
Here are some of my FAVORITE fall soup recipes and MicroGreens are always a must atop my soups. They add that extra little crunch and brightness to finish off your dish perfectly. Plus, MicroGreens are so highly packed with nutrients that they will help your immune system ward off any seasonal colds or flu. I highly recommending making extra soup and freezing a few quarts for future consumption. And the great news is that we grow our MicroGreens ALL winter long, so they are available year round no matter how cold it is. Bonus!
Golden Potato Soup with Turnips and Micro-greens from Gathering Flavors
4 small turnips (about 1 pound)
2 small potatoes (about 8 ounces)
4 tablespoons butter or olive oil
1 carrot, scrubbed and thinly sliced
1 small onion, peeled and thinly sliced
4 cups water, light stock or broth
2 thyme sprigs
1 bay leaf
Freshly ground black pepper
4 to 6 slices dark bread, such as pumpernickel or dark rye
2 tablespoons butter, softened, or olive oil
2 tablespoons blue cheese or gorgonzola, at room temperature
Micro-greens, greens or fresh herbs, finely chopped
Trim the turnips and peel neatly with a paring knife. Cut into wedges and then crosswise into slices about ¼-inch thick. Do the same with the potatoes.
Melt the butter or heat the olive oil in a soup pot over medium heat. Add the turnips potatoes, carrot, and onion slices. Give them a stir. Cook for about 5 minutes , stirring occasionally. Add the water, stock or broth and bring to a boil. Add the thyme sprigs and bay leaf. Simmer, covered, until the vegetables are tender, about 20 minutes. Stir occasionally.
Remove the thyme sprigs and bay leaf. Purée the soup in the pot using an immersion blender or in batches in a standing blender. Add sea salt and pepper to taste. Keep warm.
Toast the bread, then spread with the butter or olive oil and softened blue cheese or gorgonzola.
Ladle the soup into serving bowls and sprinkle each serving with microgreens, greens or fresh herbs or both. Accompany with the toasts, either floating in the soup or alongside.
Roasted Butternut Squash Soup
- 2 large butternut squash (roasted)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp. butter
- 1 carrot (shredded)
- 1 gala apple (cubed)
- 1/2 tsp. fresh thyme
- 4+ cups chicken broth
- 2 Tbsp maple syrup (I like to use our farm's Pumpkin Spice Honey in place of maple syrup)
- Salt and pepper to taste
- Place large saucepan on the stove over medium-high heat.
- Add butter, onions, garlic, carrot, and apple. Cook until onions begin to turn translucent (about 3-4 minutes)
- Remove seeds and peel from squash. Add to saucepan along with chicken broth, chopped thyme, 1/2 tsp salt, and 1/2 tsp pepper. Cook over medium heat for 20 minutes.
- Remove from heat and puree the mixture with an immersion blender or cool and blend in parts with a food processor.
- Add maple syrup and additional salt and pepper to taste.
- Garnish with a sprig of thyme, an apple slice, or micro greens (displayed in photo)
Aran Goyoaga's Roasted Cauliflower & Leek Soup
This recipe is from Aran's book, 'Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking'
1 medium cauliflower, cut into small florets
½ medium leek, cut into large rings
1 medium yellow onion, diced
2 cloves garlic, peeled
2 tablespoons olive oil, plus more for topping
1½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 medium russet potato, peeled and diced
3 cups chicken stock
½ cup unsweetened coconut milk
1 teaspoon fresh thyme leaves
- Preheat the oven to 375°F.
- Toss together the cauliflower, leek, onion, garlic, olive oil, and ½ teaspoon of salt.
- Transfer to a baking sheet and bake for 25 minutes or until golden.
- Transfer the roasted vegetables to a large pot.
- Add the diced potato, chicken stock, coconut milk, thyme leaves, and remaining teaspoon of salt.
- Bring the liquid to a boil over medium high heat.
- Reduce the heat to medium, cover, and simmer for 10 minutes or until all the vegetables are tender.
- Purée the soup in a blender.
- Adjust the seasoning.
- Serve with a drizzle of olive oil and some MicroGreens.