Fall Vegetable Soup

6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, cut in 1/4” slices
2 medium sweet potatoes, cut in 1/2” cubes
1 pound Brussels sprouts, halved or quartered
2 tablespoons tomato paste
2 tablespoons sweet paprika
1 teaspoon oregano
pinch cayenne, or to taste
1 16-ounce can black-eyed peas

Combine all ingredients except the black-eyed peas in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 20-30 minutes, or until the sweet potatoes are very tender. Stir in the black-eyed peas, adjust the seasonings and serve in large bowls.

 

6-8 servings

 

 

Golden Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
4 cups bouillon
2 cups apple cider
1 tablespoon curry powder
1 teaspoon ground cumin
pinch of cayenne, to taste
1 cup orange lentils
4 carrots, sliced
4 parsnips, sliced
1 medium sweet potato, diced
juice of one lemon

Optional Garnishes

yogurt
chopped cilantro
chopped green onions

Bring the onion, garlic, gingerroot and ´ cup of the bouillon to a boil in a large pot. Reduce the heat and cook 5 minutes. Add the remaining ingredients except the lemon juice and return to boiling. Reduce the heat and simmer, uncovered, 20-30 minutes, or until the vegetables are soft and the lentils are tender but not mushy. Use a hand blender to thicken the soup a little, but do not puree smooth (you want some chunks and lentil bits.) Add the lemon juice, and serve with the garnishes of your choice.

6-8 servings