Every year, from the last day of Sukkot until the following one, I await that perfect fall weather; the crisp chill, the breeze, and the fresh night air in our Sukkah. The aroma of warm, delicious foods that fills our family’s table every night and day is a huge part of what keeps us outside for hours, just enjoying being together and fulfilling the mitzvah of sukkot- dwelling in the sukkah. For the day meals my mother always prepares the perfect balance of light and healthful foods because we know only hours later we will be back for yet another three course meal. This harvest soup makes the best, light holiday lunch, and goes perfectly with fish and a large salad, or as a starter for chilly night meals that may call for something to heat you up.
Fall Harvest Soup
Servings
Ingredients
- 3 large leeks cleaned and small diced
- 2 yellow onions small diced
- 2 tablespoon fresh ginger minced
- 1 garlic clove minced
- 2 teaspoons nutmeg
- kosher salt
- coarse black pepper
- 3 tbsp extra virgin olive oil
- 2 Gala apples peeled and diced
- 2 parsnips peeled and chopped
- 2 sweet potatoes peeled and chopped
- 1 large yukon gold potato peeled and chopped
Instructions
- 1) In a large pot over a medium flame, sauté the leeks, onions, ginger, garlic, nutmeg, a pinch of kosher salt, a pinch of black pepper, and the olive oil. Keep pot uncovered, lightly stir, and sauté until the onions and leeks begin to lightly brown. 2) Toss in the apples, parsnips, sweet potatoes, and yukon gold potato. Gently stir root vegetables with the onions and leeks. 3) Add 4 cups of water to the pot, or enough water to just cover all the vegetables. Return lid to pot, bring flame to a high until soup begins to boil. Return flame to medium-low , and let the soup boil for 20-25 minutes. 4) Take the soup off the flame and with an immersion blender, blend the soup well, removing any chunks. 5) Add salt and pepper to taste. Soup keeps up to five days in the refrigerator, and freezes very well.
I threw in some canned chickpeas and it became a meal in itself with a salad. Love fall root veggies!!
This is a really nice soup recipe but I’m wondering if u could just leave out the potatoes? My husband and I eat super healthy and never have white potatoes…
This had a great texture and we really enjoyed it, but the parsnip flavor was too strong. Would have but better with one, yet it was still very good.
this soup was delicious and very easy to prepare. I made it as a treat for the first night of chanukah and it was a big hit everyone loved all the flavors blended together. the ginger gave it a great kick.
This soup was different but I really liked it. The apples added a sweetness that balanced out the taste of the parsnips. It was a bit thick so I added a little chicken soup stock. Thanks for the yummy recipe!
I left the recipe with my husband and asked him to toss all the ingredients in the crock pot. He sautéed the onions first, and did just that. We came back in the evening to a delicious soup that was already cooked, and still hot. I used my immersion blender to purée. It was delicious and easy!
Sweet and delicious! I put the soup through my blender in batches, very yummy! I think next time I will add more pepper and more ginger. Also for a dairy meal a dab of yogurt or sour cream might be good!
I skipped the ginger and found it to be delicious!
Made the soup last night was so good. I really don’t have anything else to say it was easy to make fast smells great while cooking. The only chanfe I made was I used fugi apples. I don’t own an immersion so I put it in my food processor (blender in dairy). My husband ask for some again tonight
This soup was wonderful. I used Granny Smith apples and only two leeks, because that was what I had on hand. I don’t own an immersion blender and strained out the big pieces, put them into a food processor, and then put the puree back into the pot. We had the soup with fresh rolls and it was a wonderful meal.
ive made this soup. one of my favorites. its both hearty & sweet from the apples & parsnips. i have it with a little bit of croutons & a dollip of plain greek yogurt