Friday, September 16, 2011

Fall has fallen

This morning there were sweet potatoes mixed into my hot oats.
Pumpkin Spice in my latte.
And a puff vest on my back.

This could only mean one thing.

Fall has fallen.

I will no longer avoid the inevitable plunge into cooler weather, long sleeves, pumpkin everything, and soups and stews.

I have caved, and I'm not looking back.
To help ease your transition from summer to fall, I have re-created a wonderful soup.  This Quinoa Corn Chowder allows you one last taste of summer with the flavors of fresh herbs and corn, while filling you up with a hearty, robust stew.

I adapted the recipe from the Savvy Vegetarian to fit the ingredients I had on hand.  I am certain the original recipe is just as good, so jump on over and take a look-see.

Quinoa Corn Chowder
Serves 8-10

Prep time: 20 minutes
Cook time: 1 1/2 hours- 8 hours (most hands-off time)

Print Recipe

In crock pot or large stock pot, saute coconut oil over medium heat.  Add celery and minced garlic and saute for 3 to 4 minutes.

Add green beans and green pepper and saute a few minutes more.  Finally add the potatoes and saute for 5 minutes or more.

Stir in vegetable broth and water with quinoa and all spices.

Bring pot to a boil and reduce heat and simmer.  Stir in Almond milk.

Simmer soup for 1 hour up to 8 hours.

Before serving, mix in corn and bring pot back to high temperature before serving.
I packaged half the batch in a large glass jar for a sick friend and Forbes and I have been enjoying the rest all week!
Yum, tastes like fall!

No comments:

Post a Comment