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
Directions:
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!
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