Cooling temperatures call for fall favorites like hearty soups and yummy baked goods.
These recipes from Jmore recipe guru Elite Jakob are just right for cozying up at home.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Fall Soup
Ingredients
- 1/4 cup olive oil
- 2 onions (cleaned and cut into chunks)
- 5 carrots (cleaned and cut into chunks)
- 2 cups butternut squash (cleaned and cut into chunks)
- 3 apples (washed and cut into chunks)
- 2 yellow zucchini (cleaned and cut into chunks)
- 4 garlic cloves diced
- 2 small sweet potatoes (cleaned and cut into chunks)
- 2 (15-ounce) cans organic pumpkin
- 1 Tablespoon salt
- 3" peeled fresh ginger, grated
- 1/4 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1/4 cup maple syrup
- Freshly ground pepper
Instructions
- Heat up the oil in a large soup pot and sauté the onions.
- Add the rest of the vegetables and apples, except for the canned pumpkin and continue to sauté on medium heat for 10 minutes.
- Fill the pot 3/4 full with water (or prepared vegetable broth) and add the seasonings and the canned pumpkin. Bring to a boil. Drop the heat to low and cover the pot. Simmer for one hour. Turn off the heat.
- Using a handheld blender, process everything in the pot until smooth.
- Optional: Garnish each soup bowl with chopped herbs, quinoa, scallions, rice, or croutons. I sometimes add a soup spoon of Greek yogurt in the middle of a single serving.
Notes
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