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Woman with soupFall soup recipes

Warm up with these fall soups. Recipes used with permission from "Go Clean, Sexy You," by Lisa Consiglio Ryan.

Autumn Soup

7 ½ ounces sweet potato puree (half of a 15-ounce can)
2 cups vegetable broth
1 bunch spinach, chopped (1 cup leaves)
1 apple, cored and chopped

In a pot over medium heat, cook puree in broth for 20 minutes, stirring occasionally.

Add spinach, remove pot from heat and stir soup until spinach wilts.

Garnish with apple chunks and serve.

Sweater Season Soup

1 tablespoon extra virgin olive oil
¼ cup diced onion
1/4-inch piece fresh ginger root, peeled and chopped
¼ teaspoon ground nutmeg
Dash of sea salt and freshly ground pepper to taste
1 14.5-ounce can pumpkin puree
1 medium sweet potato, peeled and cubed
2 cups vegetable broth

In a soup pot, heat olive oil over medium heat. Saute onion for about 5 minutes, until softened.
Stir in ginger and nutmeg and season with salt and pepper. Simmer for 5 minutes.

Add pumpkin, sweet potato and broth and stir together. Cover and bring to a slow simmer.
Cook for about 15 minutes, until vegetables are tender.

Remove from heat and puree the soup with an immersion blender or in batches in a blender.
Return puree to soup pot. Serve.

Click Next below for a roasted Brussels sprouts and carrots recipe.

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