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.
(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.
1 cup lentils (either green or brown is fine)
2 stalks of celery, chopped
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
- 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.
- 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.
Here is my version of this lovely Italian dish. Again, feel free to tweak it as you seek necessary. =)
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
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.
(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.
4 cups chicken broth
1/4 cup uncooked orzo (or rice or guinoa)
Salt and pepper to taste
3 tablespoons lemon juice
2 cups cooked shredded chicken
1. In a large saucepan, bring the broth to a boil.
2. Add the orzo (rice or quinoa) and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add the cooked chicken. Add more salt and pepper, if desired, and serve.
1 large butternut squash
1 bell pepper, chopped
1 medium-sized onion, chopped
3 cloves garlic, smashed and peeled. (Again, feel free to tweak this)
7 cups water
1 dash salt
2 tablespoons sugar
1/2 cup heavy cream
Fresh thyme sprigs, for garnish (optional)
- Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
- Using a hand-held immersion blender, or food processor, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (if it tastes too sweet, add salt). Ladle the soup into bowls and garnish with fresh thyme sprigs, if you wish.
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