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There is nothing I crave more for lunch and dinner in the autumn than something warm, filling and delicious. With the air becoming crisp and leaves beginning to change, I figured it was time to post variations of my four favorite fall soup recipes. What’s so great about any kind of soup is that you can really personalize it. You don’t like carrots in your lentil soup? Add sweet potato chunks instead. Not a fan of using pumpkin in soup? Why not use butternut squash? Be your own creative chef. Let your stomach do the talking. Feel free to even put your soup in a bread bowl, or a pumpkin bowl (pictured above). The possibilities are pretty endless, if I do say so myself.

Fakes 

(Pronounced Fah-Kes). This is my family’s traditional Greek Lentil soup. It can easily be stored in the freezer too, which makes it ideal to double the recipe and eat throughout the rest of fall. 

Ingredients

1 cup lentils (either green or brown is fine)

1/4 cup olive oil

3 cloves minced garlic (I’m a garlic fanatic so feel free to add a less)

1 onions, minced

1 large carrot, chopped

2 stalks of celery, chopped

1 quart water

1/2 teaspoon dried oregano

1/2 teaspoon basil

2 bay leaves (remember to take them out after the soup is finished)

salt and pepper to taste

1 cup organic tomato paste or sauce

Directions

1. Dry saucepan, pour in 1/4 cup olive oil, and place over medium heat. Add garlic, onion, celery and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, basil, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
2. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 45 minutes to an hour, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

 Autumn Minestrone Soup

Here is my version of this lovely Italian dish. Again, feel free to tweak it as you seek necessary. =) 

Ingredients

1 onion, diced

2 celery stalks, diced

3 carrots, diced

2 tablespoons olive oil,  (just basically enough to cover the bottom of the pot)

2 cloves garlic, minced

2 cups fresh summer squash – roughly diced.

2 cups green beans, (cut in pieces no longer than one inch)

1 bell green pepper , diced

1 28-ounce can organic crushed tomatoes (or crush your own)

7 cups of water

1 can of cannellini beans

1  can of chickpeas

1 cup of a grain of your choice. ( I recommend orzo or quinoa. Rice is always a great staple)

2 cups kale or bok choy, stems removed

Pinch of red pepper flakes

Salt and pepper to taste

Garnish with freshly grated parmesan cheese, basil or rosemary to taste

Directions

Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.

Add the summer squash and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes. Add the tomatoes and the water, raise heat to high and bring to a boil. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes. Add the quinoa (or other grain) and cover for 15 minutes.

Remove the cover, add the kale (or bok choy) and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

Grate in the Parmesan, add the basil (or rosemary) and serve.

Avgolemono  

(Lemon, Egg Soup)

This soup is the ultimate cure-all for any sickness. It is a popular dish throughout the Mediterranean. With it’s incorperation of lemon, egg and chicken, it’s the perfect variation to mom’s traditional chicken soup.

Ingredients

4 cups chicken broth

1/4 cup uncooked orzo (or rice or guinoa)

Salt and pepper to taste

3 eggs

3 tablespoons lemon juice

2 cups cooked shredded chicken

Even More Green Diva Hearty Soup Recipes!

Check out Green Diva Lisa’s Curried Pumpkin Mushroom Soup recipe  to add a little pizzaz to your lunch. Also, Green Diva Meg Borscht recipe. Both are perfect for autumn and filled with much needed nutrients for this season.

Fakes Lentil Soup image via Shutterstock
Minestrone Soup Image via Shutterstock
Avgolemono Soup Image via Favorite Freezer Foods
Butternut Squash Soup Image via Shutterstock
Pumpkin Soup in a Pumpkin Image via Shutterstock