Cozy Winter Vegetable Soup

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Soup - one of my all-time favourite foods and something I have made so many times lately! Seriously, I think we have had soup at least once a week for the past 6 weeks, but that’s ok, right? I mean really, soup is the ultimate fall food which is perfect for October nights.

Now, let me just say that my soup love started very early. Some of my earliest childhood memories revolve around soup, chicken noodle soup to be exact. I loved it so much and probably ate it every day of my life for many many years, and every time I showed up at my grandparents the first thing they would do was make me soup. Everyone knew my soup love was strong! So, while I may not eat that powdered soup daily like I used to, I still think soup should be a staple of everyone's diet.

So let’s talk about this particular soup. It’s warm, cozy, filled with veggies, and just plain delicious. It can also be made vegetarian so easily by using veggie stock, so you literally can feel extra good feeding this to your family. The key that brings all of the flavours to life is the fresh rosemary and thyme simmered in with the veggies and broth. Nothing beats fresh herbs and this soup is the perfect example of that.

So you absolutely must make this soup the next time you are craving all the fall feels - it will meet all your needs and leaving you feeling extra cozy!

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prep time 15 minutes

cook time 60 minutes

total time 1 hour 15 minutes

servings 4

Ingredients

1 tbsp oil

1/2 white onion

2 medium carrots

2 medium parsnips

2 celery stalks

1 stalk rosemary

1 stalk thyme

8 cups chicken or veggie stock

1 tsp salt

1/2 tsp pepper

1 tsp herb de provence

1/2 lb short cut pasta

4 cups kale chopped

Instructions

In a large stockpot add in oil and chopped onion - sauté until onions are soft and translucent. To the pot add in carrots, parsnips and celery that has been chopped into 1/2 inch pieces. Sauté for 5 minutes then add in stock and sprigs of rosemary and thyme. Bring to a boil then reduce heat and simmer for 30 minutes or until vegetables are tender.

Once vegetables are tender add in salt, pepper, herb de provence and pasta - cook according to pasta package. When the pasta is 2 minutes away from being done add in chopped kale and cook remaining 2 minutes.

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Spiced Pumpkin Lentil Soup

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Nothing gives more fall vibes than pumpkin soup. Not only does it look like fall it makes your entire house smell like spicy pumpkin and tastes likes pumpkin perfect!

So the great thing about this soup is it’s the perfect mix of sweet and savoury. It has the warm spices of cinnamon and nutmeg with the added kick of a few red pepper flakes.

I think this soup is the perfect meal leading up to this weekends festivities aka Canadian Thanksgiving. I don't know about you but I think soup is the perfect meal to eat the day before you indulge in a big meal. It’s light, it fills you up, but doesn’t leave you feeling heavy - so basically the perfect day before the big meal, meal!

Now if you want to stay on theme this Thanksgiving weekend this is the perfect way to do it. Plus, imagine serving this to your out of town guests - I promise, they will be thrilled with a delicious pumpkin soup. Plus it’s packed with protein, gluten-free, and can easily be made completely vegan if you swap veggie stock for chicken stock, so you can please everyone!

So if you’re celebrating Thanksgiving this weekend, or even if your not you should make this soup. It will give you all the fall feels that you need!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 3

Ingredients

1 tbsp oil

1/2 white onion

2 garlic cloves

1 tbsp fresh ginger

1 tbsp curry

1/2 tsp coriander

1/8 tsp nutmeg

1/4 tsp red pepper flakes

1/4 tsp cinnamon

4 cups chicken stock

15oz can pumpkin

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup peanut butter

2/3 cup red lentils

1 lime

Instructions

In a large stockpot add in oil and onions and saute for 8 minutes or until onions are tender. Add in grated ginger, finely chopped garlic, curry powder, cinnamon, red pepper flakes, coriander + nutmeg - cook 1 minute or until fragrant. Add in chicken stock and use an immersion blender blend until smooth.

To the pot add in the lentils and simmer for 20 minutes or until lentils are tender. Once tender add in the peanut butter, pumpkin and season with salt + pepper. Bring to a low simmer then squeeze in the lime juice and serve immediately.

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