Roasted Fall Soup

Happy September! 🤗🧡 We are officially on to the ber months & I couldn't be more excited.

Falling leaves, pumpkin patches, more Goldenrod, & all the root veggies are some of my favorite things about this time of year. I also absolutely love pumpkin spice! 🎃🍁

Recently I posted a reel on my social media showing how easy it is to create your own nutrient dense roasted soup. This recipe can be modified of course to your liking. That's one of the beauties of it.

These are simply some guidelines of where to start, but I promise once you do it once & see for yourself the simplicity, this will be a go to soup technique!

1st set of ingredients:

4 carrots 🥕

3 cups of sliced zucchini

1 halved red onion

1 red bell peppers

5 cloves of garlic

2 sweet potatoes

2 cups cherry tomatoes (you can sub these for whatever type of tomato) 🍅

6 small sprigs of Thyme or to your taste

2 sprigs of Chives

Sprig of Rosemary

Salt & pepper to taste

Drizzle olive oil over the top & try to coat everything lightly

Roast the following for 45-60 minutes on 375F. When done, let cool a bit so not burning yourself. Peel the sweet potatoes. Put half in a blender.

Add the following:

1/2 cup of beef bone broth to each half to help blend

Then just add both batches into a bowl. At this point you can be done. It's delicious and such a lovely easy meal. 😋

If you'd like it more creamy, you may add in 1/2 cup to 1 cup of heavy whipping cream by simply stirring it in.

I then sprinkled Sweater Weather Pumpkin Spice Blend by Blends & Bloom Botanicals into the soup & stirred. It adds the extra fall touch.

Once I made my bowl, I topped it with cashews for a nice crunch. 🧡🫶