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This week, I wanted to share a little taste of fall with you. Eager to see and feel misty evenings creeping into the streets, I have a jump on preparing some pretty tasty plant-based fall recipes like delicious stews, soups, curries, stuffed squashes, savory and sweet pies, and baked desserts. This particular recipe for Hearty Tuscan Vegetable Soup is thick and creamy without all the added cream. You will want to put a pin in this one, trust me. It will go perfectly with the first cold autumn evening of the season. Aside from the awesome recipe, let’s touch on the importance of autumn.
Glorious autumn, I see you…
The month of September is one of my favorite months out of the year. It’s safe to say between now and January is when I am my optimal self. It is a time in which I gladly put the misery of summer to bed. September is my special season for growth and renewal. Over the last several years, it has become MY beginning of a new year just as it is in the fashion world. Haven’t you ever wondered why the Vogue issue for the month of September is so damned thick?
It’s the long awaited issue full of what lies ahead for the year. I see the change in this season in the same way. It signifies cleanliness entering my body as I inhale the crisp autumn air. I accept it as a gift from autumn to recharge the creative bank within my mind. And more importantly, I crave all of the comfort-y delicious fall recipes!
Ways to usher in autumn…
- Organize, organize, ORGANIZE! This is a great time to organize your pantry and fridge again! As much cooking as some of us do, it’s a good idea to do this quarterly.
- Continue visiting farmers markets for peak seasonal vegetables and fruits to incorporate into your cooking.
- Go for walks and connect with nature, witness its seasonal changes and place your bare feet to the ground.
- Buckle down and refocus on everything you want to achieve. The start of autumn is a great time to reevaluate your intentions, progress, and what you need to do in order to reach your goals.
- Go to bed early! With the days getting shorter, try to follow nature’s rhythm by going to bed and waking with the sun. Those extra hours of sleep will do wonders for your energy levels, immune system, metabolism, and ability to concentrate.
This is a big one, ya’ll…
- My most favorite thing to do come autumn is rearrange and organize my closet at the first fall of a dead leaf. There’s nothing better than putting away spring/summer clothes and busting out the fall/winter garb. One kick-ass woman who has inspired me to utilize my entire closet and only keep the pieces I love is Hilary Rushford at Dean Street Society. She is a wizard stylist and someone I turn to for outfit inspiration. Whatever your style is, she can help you refine your closet.
One smart way she has developed to see what you actually wear and want to keep is a ribbon system she uses that only costs the price of said ribbon! Simply tie the ribbon to the closet rod on the far left of your clothes hangers. Each day, pick an outfit to wear until all of your clothes to the right of the ribbon have been worn. It will get tougher as you get to the last of the picking. Once you’ve worn something, wash (or don’t) and hang it up on the left side of the ribbon.
By forcing you to wear everything, this idea will show you what clothes you don’t really feel stoked to wear and might want to donate. Smart, huh?! Give it a try! And for Pete’s sake, give this recipe a try too!
Until next time!
Hearty Tuscan Vegetable Soup
This fall/winter soup is thick, creamy, and will warm your bones! Serve it up with a side of tasty croutons or half a sandwich and you’ve got a delicious lunch. The great thing about this soup is tastes better the next day. Make a big batch and enjoy it all week!
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
Ingredients
1 tbsp olive oil
3 sprigs fresh thyme
1/2 yellow onion, chopped
3 large carrots, peeled, halved lengthwise and chopped
1 medium rutabaga, peeled and cut into small cubes
1/2 head cauliflower, cut into small florets
grey sea salt
cracked black pepper
5 cups vegetable broth, homemade or store bought organic
2 bay leaves
1 cup prepared marinara, homemade or store bought
1–19 oz can white kidney or cannellini beans, drained and rinsed (I like Cento brand)
2 tbsp arugula pesto
1 head broccoli, cut into teeny tiny florets
2 cups kale, de-stemmed and roughly chopped
Instructions
First thing’s first, gather and prepare your mise en place!
Heat a large dutch oven or soup pot over medium heat. Add olive oil, onion, carrots, and thyme. Sauté for a few minutes or until onions become slightly translucent. Add rutabaga, cauliflower, sea salt, pepper, vegetable broth, and bay leaves. Cover loosely with lid (leaving a little on the side open) and cook over medium-low heat for about 30-45 minutes. You want the cauliflower and rutabaga to become super soft and begin to break down.
Remove bay leaves and thyme sprigs from soup and discard. Add marinara, beans, and pesto to pot. Stir and let simmer for about 5 minutes. Ladle about 2 cups of the soup into a blender and cover with lid. Pulse on low then increase to high and blend until smooth. Pour back into the soup pot and stir to combine. Add broccoli and kale to pot, cover and simmer for about 15 minutes or until broccoli is a bit soft.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stove top
- Cuisine: Italian
