Root Veggie and Zucchini Soups

Hey friends! Fall is just around the corner and as the days get a bit shorter and cooler, soup starts to sound really good. Nothing like a hot bowl of delicious soup to warm you on a rainy fall day – choose from Root Veggie and Zucchini Soups!

Today I want to share two recipes with you. Soup is so easy to make and really you can be as creative as you want.

This time of year there are a lot of fresh and nutritious root vegetables availabe in your garden, at the farmer’s markets or your local grocery store. My first recipe is built on those wonderful autumn flavours.

Zucchini you say! Everyone has a lot of zucchini this time of year and we are all looking for ways to use up this prolific vegetable! Try out this easy recipe, you’ll be glad you did.

Soup’s up – Root Veggie and Zucchini Soups….

Root Veggie and Zucchini Soups

The first recipe is made with mostly root vegetables . I made a huge pot as I am a big believer in making extra and putting some in the freezer for days I don’t have time or feel like cooking. Its also great if unexpected guests drop by and you want to make them a simple lunch!

Root Veggie Soup

What you’ll need:

• 2 T Olive oil
• 2 large onions
• 3 large potatoes
• 1 turnip
• 5 carrots
• 1 sweet potato
• 1 can black beans
• 1 can coconut milk (optional)
• 4 T veggie bouillon base (I use Better than Bouillon)
• 1 T ground cumin
• 4 T Bragg Liquid Soy Seasoning
• Hot Sauce – we put this in everything as we like a bit of a kick (optional)
• 14 c if water
• Salt and Pepper to taste

How to make the root veggie soup:

1. Dice onions

2. 

   Chop your root veggies (carrots, potatoes, turnip, sweet potato) into approximately the same size pieces…so they cook in about the same time-frame)

3. Heat a skillet and add olive oil. When fairly hot, add chopped onions and sauté until onions are transparent. Approximately 5 minutes
4. Add onions, all chopped veggies, bouillon, cumin, Bragg, water and black beans into a large soup pot.
5. Bring the soup to a boil and then simmer until the veggies are cooked. Easy to stick a fork in them.

6. 

   Take about half of your soup, and put in a blender, (I use my high speed blender) and blend till smooth

7. Add the mixture from the blender back into the soup pot. This gives your soup a thicker consistency. You can blend it all up if you don’t want to have any veggie pieces in your soup. Your choice.

   

8. Add in hot sauce (optional), coconut milk (optional), salt and pepper to taste.
9. Serve with fresh bread or crackers
10. Place the remaining soup in the fridge or freezer if you made a large batch. Remember to label it so you remember what it is!!
11. Enjoy!

Creamy Vegan Zucchini Soup

This soup is amazing! The flavour to live for and easy to make too!

Do you have extra zucchini or an opportunity to get some from a neighbour? If so, this soup is for you!

What you’ll need:

• 1 T olive or coconut oil
• 1 onion (chopped)
• 6 cloves of garlic
• 5 cups of zucchini (chopped)
• 7 cups of vegetable stock
• 1 can of coconut milk
• 1/4 t salt
• Fresh basil to garnish (optional)

How to make your zucchini soup:

1. 

   Heat oil in a fry pan over medium heat and add onions and garlic.

2. Cook for a few minutes until transparent.
3. Add in sliced zucchini and cook for a few more minutes.

4. 

   Pour vegetable stock into a large pot and start to heat it up while the veggies cook.

5. When veggies are ready, add them into your vegetable stock and salt to taste.
6. Bring to a boil, reduce heat and simmer for 15-20 minutes.

7. 

   Remove the soup from heat and in ladle into your blender (you made need to do two batches) and blend till smooth.

8. Return soup to the pot and add coconut milk.

   

9. Bring to a boil and remove from heat.
10. Serve garnished with fresh herbs (optional) I used fresh basil.

Enjoy your Root Veggie and Zucchini Soups!