For many of us the Fall season brings with it pumpkin spice lattes, the changing of leaves, the dusting off of boots and the donning of our sweaters once again. If we allow it though, this season brings with it an internal shift as well.
As we move past the Fall Equinox where our days (in the northern hemisphere) gradually get shorter, we have the opportunity to take a cue from nature and honor the cyclical expression of life not just around us, but within us as well. Just as the trees must shed their leaves and the animals must prepare for hibernation, Fall prepares us for the inward-focused winter months ahead by helping us to let go of all we have been holding on to and surrender to the grace of Mother Earth.
In Eastern Medicine, Fall is considered the season for the lungs and large intestine which govern emotions like sadness, grief and shame. For this reason, Fall is a wonderful time to let go of beliefs, habits, patterns and behaviors that no longer serve us physically, mentally and emotionally. By letting go we make room for that which nourishes us.
To me, Fall offers a chance to slow down and experience a less hectic way of life. I love nothing more than a crisp Autumn day with the sun shining bright and me cuddled up next to the fireplace with a comforting bowl of hearty soup. The recipe below fits this bill and is my go-to whenever I have guests over in the colder months.
I hope you are able to savor every bite and each moment these next few months have to offer.
Feast in to Fall Soup
Makes 4-6 servings
Vegan, Gluten Free
– 1 Tbsp. coconut oil
– 1 onion
– 2 carrots
– 2 celery stalks
– ½ fennel bulb or 2 Tbsp. fennel seed
– 2 garlic cloves, crushed
– 1 Tbsp. curry powder
– ½ Tbsp. paprika
– Salt and pepper to taste
– 2 large zucchini, finely sliced and quartered
– 1 ½ cups crushed tomatoes
– ½ cup vegan pesto*
– 4 cups vegetable broth
– 1 cup cannellini or garbanzo beans, canned or soaked and cooked
– 2 cups young spinach, kale or chard
– 4-6 slices fresh gluten-free bread*
- If using canned beans, rinse in colander until the water runs clear and is no longer sudsy. Set aside.
- Finely chop onions, carrots, celery and fennel in food processor.
- Place in large saucepan and sauté with coconut oil, garlic and spices for ten minutes or until translucent and slightly browned.
- Add the zucchini and cook an additional five minutes.
- Transfer to a large pot and add crushed tomatoes, ¼ cup pesto, broth and beans.
- Bring to a boil.
- Cover and simmer for 1 hour.
- Season with salt and pepper and additional herbs as desired.
- To serve, place slice of bread in bowl, top with fresh spinach and ladle soup over top and dollop with additional pesto.
Jamie Wagener is a plant-based chef and holistic health coach, connecting her passion for creating in the kitchen with her desire to inspire others to live the life they’ve always imagined. Thru her own struggle with disordered eating and body image issues, she digs deep and explores what feeds us beyond just food – thoughts, beliefs, ideas and emotions – and leaves nothing off the table for questioning. You can see what she is currently creating in the kitchen and beyond by visiting www.theblissfulkitchen.com