Fall Soup

Here’s a recipe for a healthy fall soup. You can get all of the ingredients from your local farm stand or farmers market. Make extra for a friend or neighbor!


  • 5 – 8 red potatoes cubed (roasted in 450 degree oven with olive oil, sea salt, rosemary, thyme for 25 minutes)
  • 1 large onion chopped
  • 4 – 6 large cloves of garlic (or as many as you like) chopped
  • 6 small leeks chopped
  • olive oil
  • 1 quart organic vegetable broth
  • 1 cup of almond milk
  • Spices: nutmeg, cayenne, cumin, black pepper
  1. In large sauce pan, saute onion, garlic, and leeks with a drizzle of olive oil on low heat for ~ 15 minutes.
  2. Add vegetable broth, roasted potatoes, and almond milk. Continue to simmer for about 15 minutes.
  3. Remove 1/2 of soup mixture and blend in blender till smooth. Add back to sauce pan.
  4. Add spices and simmer for 10 minutes.
  • Garnish with pumpkin seeds.

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