Fall For Soup

Fall is officially upon us. The days are getting cooler, the nights are creeping into our windows sooner, and the leaves are starting to change. Farmers markets are moving from zucchini, vine ripened tomatoes, spinach and bright sweet peppers, to kale, apples, butternut squash, parsnips, carrots and broccoli. What better way to celebrate the season than with a hot, flavorful and filling soup?

Soup is one of the easiest meals to make. The hardest part is not over cooking the vegetables and adding enough salt. In these fall soups, we have made it even easier to make hearty, flavorful soups by using everyone’s favorite kitchen appliance: the oven. Roasting all of the vegetables beforehand results in a combination of olive oil and spices. Roasting helps develop the natural sweetness in each ingredient and deepens and develops their flavor. The olive oil and spices help augment the natural flavors of the veggies, and aid in caramelization. What does this all mean? The oven helps you make an easier, more flavorful soup!

In Sopa Verde Picante — the perfect mix of roasted asparagus, zucchini, kale — the secret green ingredient that gives this soup a boost in spicy Latin flavor is serrano pepper.

Roasted tomatoes, carrots and red peppers star in Roasted Autumn Soup, a puree with a punch of cayenne, chili and paprika that creates a smoky heat.

Golden Soup with Garlic Asparagus is a mix of parsnips, butternut squash, lots of garlic and perfectly roasted asparagus topped with garlic chips. Our secret Latin ingredient is fresh annatto oil, which gives the soup its bright golden hue.

These three vegetable soups, full of fall’s fresh flavors with a hint of Latin spice are easy to prepare, easy to eat and, most importantly, easy on your waist line. Fall for soup today!

Next, three soups to get you cooking…

Roasted Autumn Soup

• 4 large roma tomatoes (quartered)
• 2 large carrots (sliced)
• 1 sweet red pepper (sliced)
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 tablespoon extra virgin olive oil
• 1 cup vegetable stock
• 1/4  cup
• Heavy cream
• Salt and pepper to taste

Get the full recipe.

Sopa Verde Picante

• 2 small zucchini (diced)
• 1 bunch green asparagus cut in 2 inch pieces
• 1 cup kale (chopped)
• 1/2 serrano pepper (minced)
• 1/4 cup heavy cream
• 1 cup vegetable stock
• 2 tablespoons
• Extra virgin olive oil

Get the full recipe.

Golden Soup with Garlic Asparagus

• 1/2 pound white carrots
• 1 pound yellow squash
• 1 cup vegetable stock
• 1/4 cup heavy cream
• 1/2 teaspoon paprika
• 1/2 small onion (quartered)
• 6 cloves garlic (peeled and halved)
• 4 tablespoons olive oil
• Salt and pepper to taste
• 8 asparagus spears (halved)
• 1/2 teaspoon annatto

Get the full recipe.