RECIPE: FALL HARVEST SOUP

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Fall is officially here (yay!). I love fall and all that it brings. What is more comforting than coming in from the cold and cuddling, bundling up in your coziest sweater, putting on the kettle for tea and serving yourself a steaming bowl of wholesome goodness? Bliss.

The temperatures are starting to drop in the Northern Hemisphere, and there is nothing we can do about it! All we can do is embrace it, bundle up, drink heaps of herbal tea, pile on layers, cuddle (worlds best heat maker!) take hot yoga classes and eat heaps and heaps of soup.

This weekend is supposed to be a lot cooler in Toronto than what we've been used to these past four months. What is better than a large batch of organic, vegan + vegetable soup ready when you walk in the door from the cold wind?

There isn't really a set recipe when it comes to making soup as I feel the more you experiment, throw in there the better. I find the tastiest soups come when you are due for a Farmer's Market trip and you use whatever you have in your fridge. It seriously is the best way to use up wilting and starting to wrinkle vegetables - soup doesn't judge! It takes any and all vegetables.

Here is the recipe for my Fall Harvest Soup:

Serves 4

- 1 carrot - half a acorn squash - 1 onion -1 bunch of leeks -4 small beets (use 2 if they are larger) -1 Japanese sweet potato -1 head of Broccoli -4 stalks of celery -1 head of parsley -half a head of cauliflower (not pictured) -6 cloves of garlic (it is flu season! Natures best remedy) -2 tsp of salt -lots of pepper -lots of cayenne

1. Bring water to Boil

2. Chop and add in your veggies. I like to place the more dense veg (sweet potato, squash, beets) in first as they need to soften the most. Keep it at a boil for 10 minutes.

3. Reduce heat and let simmer for another 30-45 minutes depending on your taste and how soft you like your veggies.

NOTE: You could use a vegetable stock but honestly I just like using pure water. The vegetables speak for themselves, and I can't find a good organic vegetable stock without heaps of salt or some other oil or preservative.

Keep it on the stove and serve through the weekend! If you want something heartier stir in some quinoa or lentils for added protein.

HAPPY SATURDAY + SOUP SEASON!

Love,

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