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Sayonara Sun: Three Recipes for Belly-Warming Fall Soups

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Within the blink of an eye, summer is ending and fall is right around the corner. The best way to stay warm (and healthy) during the crisp autumn months is with warm, creamy, and veggie-filled soups. These three recipes are the perfect hearty addition to your kitchen’s fall menu.

Carrot-Ginger Soup

1 medium onion, diced

3 cups carrots, diced

1/2-inch ginger, peeled and grated

6 cups water

Salt and pepper to taste

Add vegetables, ginger, and water to a heated saucepan and bring to a boil. Lower heat, and let simmer until vegetables become soft, about 20 minutes. Remove from heat and let cool. Place all ingredients in blender and blend until creamy adding salt, pepper, and more ginger to your taste. Return to saucepan, reheat, garnish with parsley and serve warm.

Veggie Kale Stew

1 onion, chopped
5 cloves garlic, chopped
5 cups broth
2 carrots, diced
1 cup celery, diced
2 small potatoes, diced into small cubes
3 cups kale, stems removed, chopped fine
2 teaspoon dried thyme
2 teaspoon dried sage
Salt and pepper to taste

Soften onions over medium in one tablespoon of broth for about 5 minutes. Add garlic and stir for another minute. Add remaining broth and carrots and celery and bring to a boil. Reduce to a simmer and add potatoes and kale and cook until potatoes are soft for about 10 minutes. Add remaining ingredients and cook another five minutes adjusting spices to taste.

Creamy Swiss Chard and Feta Cheese Soup

2 cups chopped Swiss chard

3 cloves garlic minced

2 tablespoons onion, finely chopped
2 tablespoons olive oil

1 cup vegetable stock 

1 tablespoon feta cheese

1 tablespoon milk
Salt and pepper to taste

In a large saucepan, sauté Swiss chard, garlic and onion in the olive oil over a medium flame stirring often, until soft, about five minutes. Add broth and reduce heat. Let simmer for 30 minutes. Puree with an immersion blender until smooth. Add in feta and milk. Flavor with salt and pepper.

Edited by Jody Smith

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