Fall Harvest Soup

Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of. 

I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body. 

It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen. 

With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time! 

As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like. 

Ingredients:

• 3 tbsp oil of your choice (I use avocado)
• 1 small onion, diced finely
• 1 small-medium size cinnamon stick
  
• 3-4 bay leaves
  
• 4 carrots (I used rainbow carrots), chopped
  
• 1 small leek, chopped
  
• 4 stalks worth of kale leaves, torn
  
• 1-2 cups portobello mushrooms, chopped 
  
• 3/4 cup wild rice 
  
• 4 cups vegetable stock
  
• 4 cups water 
  
• 1/4 cup almond milk
  
• 1 heaping tbsp ghee or organic butter
  
• Salt & pepper to taste
• Crushed red pepper (for a little kick)

Directions:

1. In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick. 
2. Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale. 
3. Pour in the vegetable stock, water, and then add in the rice. 
4. Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked. 
5. After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup. 
6. Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing. 

Enjoy this super yummy, simple, and extra nourishing meal.  

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