Veggie Soup


  • 1 tablespoon olive oil
  • 2 cups chopped butternut squash
  • 1 cup chopped onion
  • 3/4 cups sliced parsnips
  • 3 teaspoons finely chopped garlic
  • 1 1/2 teaspoons finely chopped fresh ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 6 cups vegetable broth
  • 1/2 a head of green cabbage
  • 1 15 oz. can stewed tomatoes
  • 3 cups stemmed and chopped rainbow chard
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 tablespoon apple cider vinegar
  • chopped fresh parsley for garnish

  1. Heat oil in a Dutch oven over medium-high heat. Add squash, onions and parsnips. Cook, stirring occasionally for about 5 minutes. Add garlic, ginger, turmeric, cumin and salt. Cook, stirring constantly, for about 1 minute.
  2. Add broth, tomatoes and cabbage. Reduce heat to medium and simmer for 10 minutes or until vegetables are tender. Add chard and chickpeas, stirring occasionally, until chard is bright green, about 2 minutes.
  3. Remove from heat. Stir in apple cider vinegar. Ladle into bowls and sprinkle with parsley.

Great for winter! Serve with Ricotta Bread

(slightly altered from the Eating Well recipe.


Soup Ingredients

  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 6 oz. can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and shredded
  • 1 8 oz can diced tomatoes, drained
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 teaspoon white sugar, or to taste
  • topping options: sour cream, mayonnaise, or horseradish cream
  • garnish options: parsley, chives, tarragon, or dill

Horseradish Cream Ingredients

  • 2 tablespoons grated fresh horseradish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • pinch of granulated sugar
  • 1 cup creme fraiche or thick sour cream (I thickened regular sour cream by combining 1 cup of sour cream with half a tablespoon of gelatin, stir and heat until its temperature reaches 140 degrees, cool)

Soup Directions

  1. In a large Dutch oven, heat olive oil over medium heat. Add onion and cook until tender. Stir in tomato paste and 3/4 cup water until well blended. Add garlic and cook one minute more.
  2. Add 6-8 cups of water (depending on how brothy you want it) to the Dutch over and stir. Add the beets and cook until they are more pink than red. Add the carrots and potatoes and cook about 15 minutes or until tender. Add cabbage and diced tomatoes. Simmer until the cabbage cooks down. Season with salt, pepper and sugar.
  3. Ladle into bowls and serve with your desired toppings and garnishes.

Horseradish Cream Directions

  1. Put the horseradish, lemon juice, salt and sugar in a small bowl and let it sit for 5 minutes. Stir in creme fraiche or sour cream.

I am in love with this Borscht! I have been searching and searching for a Borscht that I really like. I always compare it to the Borscht I had at my friend’s aunt’s house when I was 14 and nothing has ever measured up. But FINALLY, I found a recipe that I really love.

I tried all the different toppings and garnishes and they are all really good. I thought mayo was going to be weird, but I liked it. The horseradish cream was great! Sour cream will probably always be my favorite because it gives me that sense of nostalgia. Dill with the sour cream is probably my favorite.

I chose to make this vegetarian because that is how my friend’s aunt made it, if I am remembering correctly. You can make it with sausage, too.

I read that German riesling goes really well with Borscht, so that is what I got. Out of my options at Giant Eagle, the Von Wilhelm Haus Spatlese got the best review. It was very yummy. Nice and light and paired well.

Hands down; one of my favorite soups. My mom loved it, my boss devoured it, and even my husband loved it and he’s so darn PICKY! lol


Sweet Potato and Coconut Stew


  • 4 tablespoons coconut oil
  • 2 medium sweet potatoes, peeled and cut into 1 inch cubes
  • salt and pepper
  • 2 small yellow onions, diced
  • 2 garlic cloves, minced
  • 2 jalapenos, seeded and finely chopped
  • 4 one inch pieces fresh ginger, peeled and grated, or 2 two inch pieces
  • 2 teaspoons ground coriander
  • 1 cup vegetable stock
  • 1 cup unsweetened coconut milk
  • 1 cup chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh cilantro
  • lime wedges


  1. Set sauce pan over medium heat. Add coconut oil, sweet potato, 2 pinches of salt and 2 twists of black pepper. Cook until potatoes begin to soften and brown, about 12 minutes. Reduce heat to medium low.
  2. Add onion, garlic, jalapeno, ginger and coriander and cook until onion softens and the mixture is fragrant, about 4 minutes.
  3. Add vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until sweet potatoes are very tender and the liquid has reduced and thickened, about 30 minutes.
  4. Remove from heat, stir in cilantro and spoon into bowls. Serve with a squeeze of lime.

I got this recipe from my best friend, Jessica. Very tasty! I doubled the original recipe to get more out of it. I noticed the cook times vary depending on your stove and what you are using to cook. Everything goes faster in my dutch oven. I also noticed when I used my stove and dutch oven I always have to set the heat a little lower than what the recipe calls for, otherwise it cooks too fast and I can’t keep up and before I know it stuff starts burning.

I like a lot of lime juice with mine!

ALSO! Don’t cut jalapenos with your bare hands. Even if you wash your hands several times, touching your eyes will burn really bad. I discovered this as I was taking out my contacts the night I made this. Ha!

Carrot Apple Soup


  • 1 1/2 pounds carrots, peeled and chopped
  • 3 granny smith apples or mcintosh apples, peeled and chopped
  • 1 large yellow onion, chopped
  • 2 cups cream
  • 1 1/2 cups chicken stock
  • 1 1/4 cups apple cider
  • 3 fresh thyme sprigs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Garnishes – sour cream and diced apples


  1. Bring all ingredients to a boil in a Dutch Oven over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 50-60 minutes or until carrots are tender. Remove from heat and cool 15 minutes.
  2. Remove thyme sprigs. Process in batches in food processor or blender. For a thinner soup, add more broth a tablespoon at a time. Spoon into bowls and serve immediately. Garnish with sour cream and diced apples.

I use my blender for this. A lot of soup recipes say to leave the pour spout open to vent the heat and cover with a damp towel, but I end up making a mess this way. I just keep it closed and use the smoothie option on my blender and it seems to do just fine.

Also, if you don’t want to use sour cream you can use plain greek yogurt instead. If you want it smoother add a little water to it and mix.

Greek yogurt is also good for dogs so they always get a little dallop when I am using it. Apple and carrot are also great for doggos. Onion, not so much, but a tiny amount is not going to hurt, so Kano gets to lick the bottom of my bowl when I’m done.  🙂

I got this recipe from a Southern Living magazine that was all about fall recipes. The rest of the fall recipes I will post next year.