Nothing feels more comforting to me than sitting at my grandma’s table, chatting with her and my sisters while we wait for my grandma to finish dinner. Growing up with her as my next door neighbor, this happened quite a lot. But in those days it was pork chops, pot roasts and plenty of other meat and potato style dishes. These days she cooks a lot more plant-based because my grandma and the majority of our family prefers it that way as well.
I am so grateful she has adapted because I want her to be alive for as long as possible and she is an amazing cook. This fall harvest soup is one of the most requested soups anytime one of us is home. She usually makes a double batch and freezes the rest for the next time someone is home. This recipe is the perfect fall soup because it utilizes everything that is most fresh and in season.
Grams fall harvest soup
serves: 8 prep: 10 minutes total time: 1 hr 15 min
1 Medium onion, finely chopped
3 cloves of garlic minced
3 pounds frozen diced sweet potatoes (or fresh and chopped)
2 Medium apples (honey crisp work great)
1 tsp Sweetener (maple syrup, honey, or brown sugar)
2 tsp rubbed sage
1/2 tsp chili flakes (omit if sensitive to spicy)
1/2-1 tsp salt & pepper
5 cups of veggie broth (1 Tbsp better than bouillon paste + 5 cups water)
2 cans of cannellini or white kidney beans rinsed and drained (or other bean of choice)
3 cups chopped kale
1 Can of coconut milk
In a big soup pot (6 quart), heat a splash of water or (2 Tbsp of oil) over medium-high heat. Cook onion for 6-8 minutes or until tender. Add garlic; and cook for a minute longer splashing water in pot to prevent sticking.
Stir in sweet potatoes, apples, sweetener, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until potatoes are tender.
Puree soup using an immersion blender. If you don't have an immersion blender allow soup to cool slightly and blend in batches in your blender then return to pot. Add beans and kale cook for 10 minutes and stir in coconut milk. Serve with toasted pumpkin seeds, vegan Parmesan or any other toppings of choice.
To freeze allow soup to cool. You can separate portion sizes by container or use a muffin tin and pour soup in. Place in the freezer allowing soup to set up. Once set up pop out soup and place in a big freezer bag. Empty out any air from the bag. Title soup and date with a black marker. Best with 3-4 months of making.