Hi ladies!

Fall is coming!!! My favorite time of the year! That means it’s time to make soup. I love soup as a meal for lunch or for dinner with a simple salad or just some big slices of crusty bread. This is a very easy, delicious soup that is a little something extra over your standard vegetable soup.

Here’s the video:

https://www.youtube.com/watch?v=SWmp4zgdygU&list=UUbopJm-9s2EURunuKFRyr9g

NOTE: You can use ANY vegetables you like!! And it doesn’t matter how many vegetables you use – just add more chicken broth if it’s too thick.

ALSO: Don’t worry too much about how you chop your stuff. It is going to be pureed anyways! Just try to get all the pieces roughly the same size so they take the same amount of time to cook.

 

Veggies

YOU WILL NEED:

2 large tomatoes – chopped

2 large onions, roughly chopped

2 large lemons, quartered. If you see seeds, take them out but don’t worry about if some are still left in.

1 package mushrooms, chopped

4 beets, halved

1 bunch radishes, halved

6-8 cloves garlic (no need to chop)

1 bunch of asparagus, ends cut off and cut in half

8 carrots, roughly chopped

1 head cauliflower, stem removed, roughly chopped

1 bell pepper, seeded and quartered

2 green apples, cored and quartered

1 jalapeno, top cut off and halved (you can take out the seeds if you don’t want it spicy)

 

2 boxes (maybe 3) chicken broth (you can also use vegetable broth)

1 bottle of white or red wine

½ stick butter

1 tsp curry

½ tsp coriander

½ tsp turmeric

salt and pepper to taste

 

2-3 large chicken sausage or other sausage

 TO MAKE:

Oven 400

Place veggies and fruit on large baking trays and toss with olive oil, salt and pepper. Roast in oven for 35-45 minutes, checking after about 30. Some veggies will roast faster than others. For example, the asparagus and mushrooms will probably be done first. They are done when they are fork tender. NOT completely mushy.

Meanwhile, in VERY large saucepan, put 2 boxes of chicken broth, 1/2 to ¾ bottle of wine, (drink the rest!) and butter. Put on low/medium heat for about 15-20 minutes.

Add roasted fruits and veggies and add spices. Add more broth if you need to. Bring to a boil and then turn to low for 10-15 minutes to meld all of the flavors.

In Vitamix, blender or food processor, puree soup in batches. Puree to your liking.

Put back in saucepan and cook on medium for another 5-10 minutes. Taste to see if you need any more salt, pepper, or spices.

Meanwhile, broil the sausage in oven for about 3-5 minutes, turning once. Chop in bitesize pieces.

Serve soup with sausage on top. You could also add a swirl of cream to be super fancy.

This makes a LOT of soup! I freeze a bunch. Or you can give some to your friends and neighbors. Everyone loves soup!!!

 

PINK APPETIT!