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soup recipes for fall

Feed Your Body Friday: 3 Fall Soup Recipes

Comforting and satiating, there’s nothing like a consistent and hearty soup to keep us warm in the fall. Whether you prefer soup for lunch, dinner, or accompanied by a good slice of country bread as a starter, soups are the best remedy for the cold season.

Compared to store-bought soups, homemade soup has the advantage of not containing harmful ingredients, such as too much sodium, which manufacturers use and abuse most of the time. Making homemade soup also preserves more of the nutritional properties of the foods you include, such as minerals and vitamins.

With soups, you have so many opportunities to make different dishes daily. Any and all vegetables can be part of the mixture, knowing that a multitude of pairings can work in most cases. In addition to this variety, don’t hesitate to vary the spices to season them as you please, enjoying the benefits of nutmeg, cumin or ginger, for example.

Filling us up with nutrients while reducing caloric intake, soup is also an incredibly economical dish. Indeed, there‘s no dish more simple; all you need is just a little water, your favorite fall vegetables and spices, and some condiments to make a rich and beneficial dish.

Squash & Apple Soup

Squash and apples are inseparable from the fall season. They are blended to perfection in this tasty soup.

Preparation Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

  • 1 butternut squash, cubed
  • 4 apples
  • 1 leek
  • 1 potato
  • 2 tbsp. butter
  • 6 cups chicken broth
  • Salt and pepper to taste
  • 3 tbsp. fresh thyme

Preparation:

  1. Peel the squash and the apples. Remove the seeds from the squash and cut in large cubes.
  2. Chop the leek. Peel the potato and dice it. Reserve.
  3. In a large saucepan, melt the butter. Add the squash, apples, leek and potato. Cook for 5 minutes.
  4. Pour the chicken broth and add thyme, then simmer over medium heat for 20 minutes. Salt and pepper.
  5. When all the vegetables are cooked, add them to the food processor, then put the mixture back in the saucepan.
  6. Pour the hot soup into the bowls.

Vegetarian Ramen Soup

This vegetarian ramen soup recipe is rich and nourishing, perfect after an outdoor activity!

Preparation Time: 20 minutes

Cook Time: 30 minutes

Servings: 2-3

Ingredients:

  • 2 eggs
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup mushroom slices
  • 1 onion, chopped
  • 350g ramen noodles
  • 6 cups vegetable broth
  • 2 tbsp. soy sauce
  • 3 green onions, thinly sliced
  • Salt
  • Sriracha sauce, to taste
  • Fresh coriander

Preparation:

  1. Bring a small pot of water to a boil. When the water is boiling, gently place in the eggs, bring back to a boil, and reduce heat so that the water simmers and cook the eggs for 6 minutes until boiled. Cool under cold water and peel.
  2. Heat a skillet over medium heat, adding the oil and butter. Add the garlic and onion. Reduce heat to medium-low and cook for 3 minutes.
  3. Add the mushrooms and salt. Cook for 4 minutes, stirring occasionally.
  4. Cook the ramen according to the instructions on the packaging.
  5. Add the vegetable broth and soy sauce to the mushroom and onion mixture and bring to a boil. Cook 4 to 5 minutes.
  6. Meanwhile, drain the noodles and divide them into bowls. Pour the vegetable broth and adjust the seasoning. Add eggs and green onions.
  7. Garnish with a touch of sriracha sauce and fresh coriander before serving.

Lasagna Soup

A dinner so perfect: Fast, easy, and hardly any dishes to wash since we’re going to put everything in a big saucepan. And, it tastes just like a real lasagna!

Preparation Time: 10 minutes

Cook Time: 35 minutes

Servings: 4-6

Ingredients:

  • 1 1/2 pkg. lasagna, broken into small pieces
  • 1 jar (700 ml) marinara sauce
  • 1 tbsp. olive oil
  • 1 cup ground meat (chicken, turkey, or beef)
  • 1 yellow onion, diced
  • 4 garlic cloves, crushed
  • 6 cups chicken broth
  • 1 can diced tomatoes
  • 2 tbsp. tomato paste
  • 1 1/2 tsp. sugar
  • 1 tbsp. dried parsley
  • 1 tsp. dried basil
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups grated mozzarella cheese

Preparation:

  1. In a large saucepan over medium-high heat, pour oil and sauté the onions for a few minutes, then add the minced meat. Once the meat is well cooked, add garlic and spices. Mix well.
  2. Add marinara sauce, 4 cups of chicken broth, diced tomatoes, tomato paste, sugar, and lasagna pieces. Bring to a boil and reduce heat. Cook until pasta is tender, stirring occasionally, for about 20 to 30 minutes.
  3. Once the pasta is cooked, add 2 more cups of chicken broth. Stir and add more broth if you want a more liquidy substance. Mix well.
  4. Serve in a bowl and add a good handful of grated cheese to the soup.

You will notice that the benefits of soup don’t lie only in its warming power, but with good seasonal vegetables, it’s possible to make a real magic potion, full of nutritional qualities!

Related Article: Feed Your Body Friday - National Coffee Day Recipes

Sophie Viau

Sophie Viau

Sophie is a blogger, writer, entrepreneur, world traveler, and photographer. As a young woman she had an unusual dream: To discover Iceland! "Nobody in my entourage had an interest in this type of trip" says Sophie, so she decided to go alone. What she discovered was that, not only was... Read More

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