Autumn harvest soup

With the season changing from summer to autumn we are naturally going to eat more warm foods. Autumn is a time of harvest and fruition of all the growth of spring and summer. Metal in the Chinese Five Element Theory is associated with autumn, and represents the mineral ores and salts of the Earth. Some spices that feel warm include garlic, cinnamon, cayenne, turmeric, ginger and pepper. Bone broths are one way to stay healthy and warm through the seasonal change as well. This season is well known for foraging root vegetables and storing fresh foods for the winter. For example, canning and freezing fresh fruits and vegetables to make it through the winter. It is also symbolic of change (leaves changing color), and people focusing more on their household and unfinished projects.

I would like to share with you my favorite autumn harvest soup recipe to kickstart this chilly season. This autumn harvest soup contains all the elements symbolic of the season, such as, root vegetables, salt, warm spices, bone broth, and lots of color. Cozy up with this warm soup, a cup of hot tea and a blanket. Make a list of those unfinished projects you want to tackle while staying indoors more in the coming months ahead. I hope you enjoy this recipe!

Autumn harvest soup

Autumn Harvest Soup

Ingredients:

  • 1/4 cup of water (or bone broth)
  • 1/2 of a red onion, diced
  • 2 cloves garlic, minced
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1 small head of broccoli, florets
  • 1 cup chopped tomatoes
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 teaspoon tumeric
  • 1/4 teaspoon cinnamon
  • 1/8 cayenne pepper (optional)
  • fine grain sea salt and black pepper to taste
  • 6 cups water (or 4 cups bone broth + 2 cups water)
  • 2 cups kale, de-stemmed and torn in pieces
  • 1 cup purple cabbage, chopped
  • juice from 1/2 of a small lemon (or whole lemon, depending how much lemon flavor you prefer)

Step 1: In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Saute for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stire and cook for 3 minutes, adding in extra water or broth as needed. Stir in the tumeric, cinnamon, cayenne pepper. Add salt and pepper to taste.

Step 2: Add in the water or bone broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.

Step 3: Pour into mason jars or a large pitcher and enjoy all week!

If you enjoyed the addition of eastern medicine theory in this post, you may enjoy trying a 30min foot reflexology massage. Reflexology is based on integrating four theories in the feet. The four theories being structural alignment, zone, meridians and psychoneuroimmunology theory. To learn more about Reflexology click HERE!

Also, if you enjoyed this information about autumn and it’s symbolism, you would also enjoy this book: Staying Healthy with the Seasons

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