I think we can all agree that Fall is the best season right? The beautiful colours, crisp and cool breezes and crunchy leaves under our feet are just some of the reasons why Autumn is my personal favourite season. Environmentally everything is changing all around us and this year I experienced a lot of personal changes moving into and through this season. The beautiful weather and scenery of Zürich helped me through the transition. I’ve been practicing using my breath to stay aware and not let any stunning scene pass me by without full appreciation.
There’s this house across the street from my apartment and it is the most beautiful building in all of Zürich. I might be a little bias because it’s on my street but really it’s extraordinary. A simple, square, four story brick building that is covered in vines. Over the wintertime the building is barren but as the spring arrives so do the little green buds. The leaves grow lush throughout the summer and by August all you can see is a massive green bush with windows. Come fall the leaves change in the most spectacular ombré. Starting from the top with bright yellow, then smooth orange, then deep red hues and slowly the colours creep down to the earth. I am always a little sad when the leaves fall as they always do but I know what next year the magic will happen again and I am truly thankful for that.
Growing up in central Canada we never really had much of a Fall season (and still don’t) so I guess that’s why I try to make the most of it now. In Saskatchewan, my home province, the Summers are hot and the Winters are cold. There is no real Spring or Fall, welcome to the Prairies. You see, the Winters are so cold, average minus 30 degrees Celsius but can be much colder still. The worst I’ve experienced was minus 42 degrees and with the wind chill it felt like minus 62! The air was literally frozen. The winters are not only terribly cold but unforgivably long and this is where Spring and Fall get cut out of the picture. After August ends the cold already begins to creep in on September, freezing the ground and almost immediately killing everything. I remember one day years ago the leaves were starting to change and there was a nice Autumn atmosphere going on. Then suddenly a storm blew in, 60 km winds and a temperature of minus 10. The next morning Fall was over, the leaves were all dead, wet on the ground. That was it.
I suggest too all you Prairie folk out there that you skip the Summer holidays next year and fly on over to Europe in October to experience the true delight that this season has to offer.
Now it’s soup time 🙂 I never cooked much at home in Canada (Momma always had that under control) but now living here in Zürich (most expensive city ever) I’ve had to teach myself to cook and I gotta say it’s gone pretty well!
I am a major soup lover because they’re delicious, cheap, healthy and heart warming.
In Fall we obviously want to make use of all the hardy root vegetable available to us so this here is quick, easy, healthy, gluten free and vegan Fall Soup recipe that everyone I’ve fed it to loves…You’ll need
- 1 small butternut squash (or half of a medium sized butternut squash) – cubed
- 1 medium sized sweet potato – cubed
- 5 regular sized carrots – cubed
- possibly a yellow pepper if you like sweeter soups (optional) – cubed
- 1 yellow onion – finely chopped
- 2 garlic cloves – finely chopped
- olive oil
- white wine (optional)
- salt (to your taste)
- nutmeg powder (1 tspn)
- vegan bouillon
- almond milk
Peel and cube butternut squash, sweet potato, carrots (and yellow pepper if you choose to add it for a little sweetness). Place cubed vegetables in a bowl and glaze with olive oil and a bit of salt. Then place on a lined baking sheet and put the in oven on 200 degrees Celsius (390 F) until they are soft, about 20 minutes.
While the root veggies are roasting away warm up the olive oil in a pot on medium heat and add in your finely chopped onions, garlic, nutmeg powder and a splash or two of white wine. I added the white wine just because it was already sitting open in my fridge. It gives the soup a really nice flavour but it’s certainly not necessary to go out and by a bottle just for this.
Cook onions and garlic until they’re translucent and fragrant. Now add in 1 liter of water and bouillon, crank the heat and get boiling!
Once root veggies are done roasting
add them into the pot as well and let it all cook together for about 10 more minutes. Then turn off the burner and set pot to the side to cool a bit.
We want to cool the soup down before we mix it because a scolding hot soup explosion is never fun.
I only have a hand blender so what I do is ladle cups of soup into a 3 cup measuring cup then I blend by hand, add blended mixture back into the pot and take a new cup of veggies until the entire soup is blended. It can get kinda thick here and hard to blend so feel free to add a little more water.
Finally we stir in a bit of our almond milk for more creaminess! Use your better judgment here and if you really love almond milk use a lot! It’s your soup after all.
Serve with garlic toast or fresh bread or rice or just eat it alone.
Happy cooking and most importantly happy Autumn! Don’t let any turning leaf or crisp breeze go unappreciated!