In Philly, sweater weather has official set in. I’m zipping around a little faster on my bike and keeping my jackets zipped up a little higher. All in the name of keeping warm while I watch the leaves turn, fall, and land from their treetop post.
When I set this soup upon the table yesterday evening, I have to say, I was feeling pretty good about autumn. Warm, crusty bread and an Oktoberfest beer paired by its side, it’s safe to say I think you’d feel the same.
If you find yourself ever getting the fear-of-winter blues, like me, make soup. Soup is pretty much the solution to everything.
After a crisp, October run, with the sun setting just a wee bit too early, a spoonful of this will assure you, autumn will be more than okay. And for a few warm moments, it’ll make you forget all together about winter.
I call it soup meditation.
It clears the mind. It clears the nose…especially if you put enough curry powder and spice.
This particular soup has plenty of spice, although not in a notably fiery way. It remains light given all its vegetables and brothy composure, yet with some of the season’s best – sweet potatoes and kale – has a heartiness that makes it more than satisfying. I find this balance makes it perfect for mid-fall, when you need a little warmth but not a heavy sauna in your bowl.
Make sure you don’t skimp out on the toppings. The parsley and nutritional yeast really do wonders to enhance this simple recipe and play off its seasonal freshness.
Additionally, feel free to use all sweet potatoes, if feeling so inspired. You can rarely go wrong with an extra sweet potato in the pot.
As for the yellow squash, slightly matured ones, characteristic of this time of year, are fine and maybe even preferred. The heartier flesh pairs well with the other ingredients going on here.
Serve with some earthy bread and a nice fall beer, and you’ve got yourself the perfect evening.
More soup to come soon, guaranteed.
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 medium red potato, diced
- 1 medium sweet potato, diced
- 2-3 cloves of garlic, diced
- 1 large yellow squash, diced
- 1 1/2 Tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. basil
- Cinnamon, dash
- 6 cups of no/low-sodium veggie broth
- 1 1/2 Tbsp. soy sauce
- 1 can of chickpeas, drained and rinsed
- 4-5 cups kale, chopped
- Salt, to taste
- 1/4 cup parsley, chopped
- Nutritional yeast, 1/2 Tbsp. ber powl
- In a large pot, heat oil over medium-high. Add onion, and both potatoes. Saute for 5 minutes. Then add garlic, curry powder, turmeric, basil and a dash of cinnamon and salt. Saute until fragrant, stirring frequently, about 2 minutes.
- Stir in veggie broth, and bring to a simmer. Add chickpeas and soy sauce. Leave uncovered, and let simmer for 10-12 minutes, until potatoes start to soften. Add kale, and adjust salt, to taste. Let cook another 8-10 minutes, until kale is tender. Remove from heat.
- Ladle soup into bowls, and top with parsley and nutritional yeast. Enjoy!