The end of September is a wonderful time to visit the farmers market. There’s lots of the summer produce like peaches, corn, and tomatoes still lingering, and new crops like winter squash are appearing. I created this hearty and flavourful soup for the changing season.
I love this recipe because it doesn’t require a pre-made vegetable stock. I don’t like when recipes call for a stock, because I usually end up purchasing a boxed one. I’d rather not when I’m adding so many fresh and flavourful vegetables to a soup. However, because there is no stock, make sure you season generously with salt and pepper.
Feel free to personalize this soup with ingredients that are available to you. If there’s no more fresh corn, or if you can’t find honeynut squash, then omit or make substitutions! Butternut or kabocha would make a great swap for honeynut. I like for my recipes to be a guide rather than a strict outline.
- 1 tbsp avocado oil
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp garam masala
- 1/2 tsp paprika
- 2 large beefsteak tomatoes, chopped, about 4 cups
- 1 small honeynut squash, peeled, seeded, and chopped
- kernels from two ears of corn
- 1 zucchini, chopped
- 1 yellow potato, chopped
- 4 cups water
- 1 can full fat coconut milk approx. 13.5 fl oz.
- 3 cups kale or swiss chard, chopped
- salt and pepper to taste
- to serve: chopped cilantro, parsley, or mint
Heat oil in a large pot over medium high heat. Add the carrots, celery, onions, and garlic and sauté until onion starts to golden, approx. 10 minutes. Stir in the spices and 1 tsp of salt and cook for 1 minute longer. Add the tomatoes and cook until they begin to release their liquid and break apart, about 5 minutes. Add the squash, corn, zucchini, potatoes, water and coconut milk and simmer for 20 minutes. Add the kale, and continue to simmer for an additional 10 minutes. Season generously with salt and pepper. Serve with chopped fresh herbs.