Hot, nourishing soup with all the flavours of fall, it totally hit the spot for us. I think I even had a breakthrough ~ all food should feel this good going down! I just spent the weekend with a friend of mine telling me, “Just do what feels good, do what feels right.” Its absolutely true. We get so caught up in the mental webs of everything else that sometime we forget to just flow with the things that just feel good.
Sitting down to a meal can be a time to simply relax and relish in the flavours of nature’s bounty. As the weather starts to get chilly and the leaves fall, nature is giving her last gifts of harvest which we so gratefully reap. We honour the earth and we honour our bodies with healthy warm food.
Don’t the humble appearance of this soup fool you, this soup is silky, with the right bits of texture, luxurious and pleasureful.
Roasted parsnip, pumpkin, brussel sprouts and garlic and combined with fresh basil, olive oil and vinegar for a thoroughly nourishing flavour combination. We enjoyed ours with raw crackers graciously made by a raw-foodie friend, for which I will also post the recipe.
Fall Harvest Soup Recipe:
~ 1 small pumpkin, gutted, peeled and chopped into cubes
~ 1 large parsnip (or 3 small ones), washed and chopped into small cubes
~ 2 handfuls of brussel sprouts, cleaned and halved (bottoms chopped off)
~ 3 cloves of garlic, peeled and chopped
~ 1 tbsp cinnamon
~ handful of fresh basil leaves
~ 3 tbsp olive oil (we used Ralo 42 trees olive oil, made in Canada from Greek and Italian olives, organically farmed – it’s incredibly robust)
~ 3 tsp apple cider vinegar or balsamic
~ HImalayan pink salt to taste
Combine the veggies with cinnamon in a shallow baking dish lined with parchment paper. Roast for about 40 minutes at 375 F. They are ready when soft and top is slightly browned.
Add to food processor (if you want chunky) or blender (if you want smooth) with olive oil, vinegar, salt and fresh basil. Ready to serve! Enjoy with crackers and garnish with fresh herbs.
If you are into juicing or raw foods, here is the recipe for raw juicer pulp crackers. Pretty easy to make and stores well in fridge for a few weeks. Its a great way to use juicer pulp which is usually thrown out. You can also incorporate almond pulp from making your own almond milk.
Juicer Pulp Crackers:
~ 2 cups vegetable and fruit pulp (from carrots, beets, apple, ginger, etc.)
~ 1 cup ground flax seeds
~ 1/2 cup whole flax seeds
~ Salt or Braggs soy seasoning
~ 2 tbsp apple cider vinegar
~ 1/4 cup olive oil
~ Water as needed.
Combine all ingredients in a large mixing bowl and mix thoroughly with a spatula. Add enough water that the mixture becomes like a soft spreading dough. Spread onto dehydrator sheets thinly and dehydrate for 12 hours, flipping if possible. Serve with gorgeous soup.