'Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the Earth seeking the successive autumns.' — George Eliot
I love the month of October. There’s a lightness in the air that I cannot describe. I’m clinging to these final days before the winter’s frost arrives, and it leaves me with an indescribable giddiness and glee.
There’s something about cool autumn air, the fall harvest, and long days spent in the kitchen stocking the freezer for the winter months.
I am not an exceptional cook, but I do make an exquisite, and almost perfect soup. I think it’s important to acknowledge your strengths and your weaknesses, and I must say that my strength is in making a very delightful and nourishing soup.
I wish I could welcome every single friend, neighbour and family member to my home and serve a simple lunch with a cup of tea, steaming soup, and warm bread to dip.
October is a perfect month to make and enjoy homemade soup. It warms your belly and makes its way to your soul, giving you a sense of comfort. A soulful soup reminds you of everything that is good about this season.
There is something about the ritual of chopping fresh vegetables, watching as the mountain of diced, vibrant vegetables collects and grows, that is like therapy to my soul. I love the sound of my knife slicing through the vegetable and hitting the wooden board beneath.
I love to make soup on a quiet Sunday afternoon, a beeswax candle lit beside me to keep the onion tears at bay.
Once I begin crafting my soup I am truly in my element. Sauteeing the garlic and onions, throwing in the remaining vegetables, and letting the fragrant scent take me to my happy place. While simmering the soup I like to cozy up on the couch with a cup of tea and a good book, checking and stirring the soup until I know it’s ready.
Because this weekend is Thanksgiving I will be making a large batch of soup to bring to our family’s Thanksgiving dinner on Monday. I hope that our entire family delights in and enjoys the soup as much as I delight in making it. Perhaps it’s the joy I experience in creating that transfers into the flavour and end result.
Many ask for my soup recipes once they’ve tried it, but the thing is I don’t have a recipe, and every single time I make soup it’s a new creation.
Still, I wanted to share a blueprint of what I do so that others may try it over the fall if they wish.
Below I have attempted to translate my creamy vegetable soup into a recipe.
Brianna’s Creamy Vegetable Soup:
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1 Medium Sweet Potato, peeled and diced
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1 Medium Yukon Gold Potato, peeled (or not) and diced
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5 Medium Carrots, peeled and diced
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1 Celeriac (Celery Root), peeled and diced
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1 Medium Yellow Onion, Minced
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2 Cloves of Garlic, Minced
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4 Cups Chicken or Vegetable Broth (High Quality and Low Sodium)
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1 Cup of Water (or Milk/Coconut Milk for added creaminess)
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Season with ¼ tsp each of basil, oregano, and cumin
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Add salt and pepper to taste
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In a large pot, start by sauteing your onion and garlic in vegetable oil or butter, until fragrant, on medium heat
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Dump the rest of your vegetables into the pot and continue to stir, until the vegetables begin to soften beneath your wooden spoon
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Slowly add your high quality and low sodium chicken or vegetable broth, turn the heat up to high until your soup begins to boil
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Once it comes to a rumbling boil, cover and simmer for at least thirty minutes
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Check that the vegetables have softened, turn off the heat and let cool. Once cooled a bit, blend with an immersion blender until smooth.
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Reheat to serve. Stores for a few days in the fridge and up to six months in the freezer.
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And finally, trust your instincts, substitute or add different vegetables or flavours to suit your taste buds.
Enjoy!
Do you have a favourite soup recipe? Feel free to share in the comments!
