Fall Harvest Soup
I never knew tasty soup could be so easy to make. This recipe was inspired by Kathie at A Sparrow’s Home.
Ingredients
- 2 small zucchini, cleaned and cubed
- 2 small crookneck squash, cleaned and cubed
- 2 small tomatoes, cleaned, peeled, and cubed
- 2 small potatoes (white or sweet), cleaned and cubed (I used white.)
- 2 small pears, cleaned, deseeded, and cubed,
- 3-4 cups broth (chicken or vegetable)
- 3 Tablespoons oil
- 2 small onions, sliced
- 4 garlic cloves, minced
Optional Ingredients
- Milk or cream – 1 Cup
- Cheese – 1 Cup
Toppings
- Sour cream/plain yogurt – 1 dollop
- Dill (dried) – a shake or two
- Paprika (dried) – a shake or two
- Croutons – handful
Directions
- Put all the cubed vegetables/fruit in a big pot. Pour in the broth until they are covered.
- Put oil in a small pan and caramelize the onions. When the onions are almost done, add the garlic, and stir until browned. Put onion and garlic into the big pot.
- Cover and simmer until the produce is cooked about 15-20 minutes.
- Once cooked, pulse the chunky soup in a blender or food processor until smooth.
- Pour back into pot to serve or add optional ingredients.
- Pour into serving bowls and serve as is or add toppings.
Your Turn . . . What is your favourite Fall Harvest Soup?
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