Happy Monday Folks!!
I love fall!! The changing leaves, the great afternoon runs, the many varieties of apples, squashes and pumpkins, the fun boots and scarves, are what make Fall one of my favorite seasons. To top it all off, all those Fall veggies and squashes make some great soups!! Another favorite of mine during the Fall.
I have been busy making lots of new soups and wanted to share the yumminess with you!! Marc has been living on soup and stews since we got married. Okay, there’s been some other dishes as well. Good thing soups are growing on him. He loves the thicker soups or stews. So to start our first week of marriage, I made a Crockpot stew. Anything made in the crockpot is easy and effortless. You just let the crockpot do it’s magic.
I added the quinoa to give it more thickness and added protein. This stew freezes well and will is good for up to 3 months in the freezer.
Click here for the full recipe for Quinoa Potato Crockpot stew
Since Marc is a big fan of potatoes, I made a Potato Leek soup for him as well (I pray we never have a potato famine in the U.S., because I don’t know if he’ll survive 🙂 ).
I try not to use a lot of dairy products, so I made this vegan friendly. It’s still just as creamy as potato leek soup made with the heavy whipping cream. I use coconut milk from the can, because it’s richer and more creamy.
We froze half the soup for later use, since I always tend to make far too much!! It just has leeks, potatoes, carrots, broth, spices and coconut milk.
Find the full recipe for Vegan Creamy Potato Leek Soup here.
And finally, the last of the soups:Â Curried Creamy Butternut Squash Soup!! This is one of my favorites, and there’s so many different ways to make butternut squash soup. I love the traditional way, but curried butternut squash soup is amazing!! I had some at a restaurant a while back. This recipe is a mock version. I think I came close.
At my house there is always butternut squash on hand, because there’s so many dishes you can add it too. You have to try it!! Recipe here.
And every meal should have dessert!! For my wedding, I made vegan, GF carrot cake cupcakes for my guests that have allergies. I wanted to make sure everyone enjoyed dessert. They seemed to be loved, so I have decided it’s worth sharing the recipe.
The first batch didn’t go over so well, so I adjusted some things and yumminess was a result!! Great as muffins as well. Just skip the frosting!! Full Recipe here
And there you have it, my life in soups, and cupcakes!! 😉
What’s your favorite soup for Fall?