Anyone who has followed this blog knows how I feel about those beautiful fall veggies.  Those gorgeous orange pumpkins, yellow and green squashes and delightful parsnips.  YUM!  One of my favorite thing to do is stroll through the weekly farmer’s market at this time of year and see what goodies they brought.  What a feast for my eyes… You know that saying, “your eyes are bigger than your stomach?”  well that’s always been the case with me when it comes to food.  So, yes I went completely overboard bringing home 3 bags of squash, greens, potatoes, onion, garlic, peppers, carrots, celery and yes, a pumpkin, that now lives on my kitchen table to welcome in fall.  Being someone who hates to waste, it finally dawned on me that I had bought enough for a week and a family of 4. What was I to do? How about a gorgeous hearty soup!!!!!!!! And make soup I did,  which came absolutely amazing!!  This a one pot deal with not many rules so have fun.  Here is what I did -

I cut up about 1 whole ONION and 1 clove of GARLIC and placed in a big sauce pot

Then I did a rough chop of probably  2 of each CARROTS, CELERY, POTATOES, PEPPERS added them to pot and covered with about 6 cups of water (you want to have the water cover your veggies by at least 2 inches)

Added about 2 tbls of Himalayan sea salt, 1 tbls of PEPPER, and turned the heat on to a low medium

I let that sit and start to do its magic

In about an hour or when you can get a fork through the POTATOES and CARROTS, I then added the GREENS with about a tbls of OLIVE OIL.  Cooked for about 10 more minutes

In another pot boil some water to make some gluten free PASTA or RICE (optional)

Add PASTA/RICE to bowl then add SOUP on top.  Add more SALT and PEPPER to taste,  and enjoy!

Remember this is an easy, no fuss recipe.  Add whatever Veggies you like!!  Enjoy!!

Oh and about that squash I bought, I roasted it up in the oven with olive oil, salt and some cinnamon.  YUMMMM


Be Well,

Jennifer Esposito


~ Jennifer

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