Fall is finally here and most of us are seeing more of the colour orange flooding our landscape as well as the shelves of our supermarkets.
Fall is one of the most beautiful parts of the year as the leaves fall and our whole world is turned into a vibrant canvas of red, orange, and yellow.
One of the most exciting parts of fall has to be the food that is on offer, and this is the perfect time of year to start eating some comfort foods such as hearty stews and soups.
Today I want to share some fall recipes that are not only comforting and fun, but also that will provide lots of nutrition to fuel your day.
Warming vegetable soup
What is better on a rainy day than a warming vegetable packed soup and a crusty roll? Nothing is what. This easy leash soup recipe will fill you up with more than your 7 a day and it will provide that warming and delicious feeling to fuel you on a cold day.
- 1 butternut squash
- 1 aubergine/ eggplant
- 1 courgette/ zucchini
- 2 carrots
- 1 sweet potato
- 1 red bell pepper
- 1 potato
- 1 white onion
- 5-6 tomatoes
- 1 tin chopped tomatoes
- 1 cup frozen peas
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 3 tbsp mixed Italian herbs
- 1 tbsp Parmesan for serving
- Wash and chop all of your vegetables roughly into chunks, not the peas, and place them on a baking sheet (or 2). Make sure to leave all the skins on your potatoes and butternut squash because this is where all the goodness is!
- Drizzle your veggies with olive oil, season with salt and pepper and Italian seasoning. Roast in the oven for 45-60 minutes at 200C.
- In a saucepan, heat up some tomato purée for 2 minutes and then add your Worcestershire sauce. Add ¾ of your veggies into here and stir around.
- Add chopped tomatoes along with 250ml water – did you know that water natural blood thinner?
- Simmer for 10 minutes.
- Use a hand blender to blend completely smooth.
- Add the other quarter of veggies into the smooth soup as well as your peas. (This is optional and you can blend it all if you prefer).
- Serve in a bowl and add some Parmesan to top, serve with crusty bread.
Stuffed Butternut Squash Boats
Butternut squash is a super healthy veggie ideal for cold nights. These simple stuffed boats are perfect as a midweek meal.
- 1 large butternut squash
- 2 tbsp mixed herbs
- Olive oil
- Salt and pepper
- 1 cup cooked rotisserie chicken
- 1 cup sharp cheddar cheese
- ⅓ cup chopped jalapeños
- ½ cup sour cream
- 2 tbsp chives
- Cut a large butternut squash in half lengthways. Scoop out the seeds, poke some holes in with a knife, and season with salt, pepper, and mixed herbs.
- Drizzle with olive oil and roast at 200C for 45 minutes to 1 hour.
- Once roasted, use a fork to chuff up the butternut squash and then add your chicken, jalapeños, and cheddar.
- Bake for a further 20 minutes until bubbling and melted.
- Top with sour cream and chives.