It happens every September: Our thoughts turn to all things fall—cozy, comforting foods and a chill in the air (well, Floridians can dream, right?).
I’m excited to share these delicious soups from my Souper September series of recipes. All month long I’m sharing some of my family’s favorite fall soups using delicious in-season produce the fall season always brings. Here are two tasty soups you can serve up in 30 minutes or less and add to your weekly meal plans this fall.
Vegan Southwest Lentil Soup
A deliciously light, yet creamy soup perfect for a quick and easy weekday dinner. It’s packed with your favorite southwestern flavors and amazing nutritional value. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.
- 1 can black Beans (15 oz.)
- 1 can coconut milk (13.5 oz)
- 1 can diced tomatoes, fire roasted
- 3/4 cup split red lentils
- 4-5 cloves of garlic
- 1 juice of Lime
- 3 tsp chili powder
- 1 red onion
- 1 bunch of fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 32 ounces vegetable broth
- 1 teaspoon chile pepper
- Salt/pepper to taste
- 1 can corn
- 1 jalapeno
- Sour cream, for topping
- Tortilla strips, for topping
- In a large pot, heat olive oil over medium-high heat.
- Add the red onion and cook for a few minutes, stirring frequently until they become tender.
- Add the garlic, cumin, chili powder, chiles and stir frequently for about 2 minutes.
- Add black beans, lentils, tomatoes, vegetable broth, coconut milk, salt and pepper and stir to combine (if you’re adding corn, you can add it now)
- Bring to a simmer over medium heat and cover.
- Reduce heat to medium-low and simmer, covered, for about 5 minutes or until the lentils are cooked thoroughly.
- Add the juice of 1 lime and season to taste with salt and pepper.
- Garnish with your favorite toppings like sour cream, jalapeno slices and tortilla strips.
Cajun Cauliflower Cheese Soup
The flavors of the Cajun seasonings, bacon crumbles and cheeses come together to create this rich, creamy and delicious Cajun Cauliflower Soup. Cauliflower is perfect in soups or to accompany as a side to a protein. It’s available year-round, but peak season is in the fall.
- 1 medium head of cauliflower cut into small florets
- 6 slices peppered bacon
- 3 Tbsp butter
- 2 tsp Cajun seasoning
- 1 cup heavy cream
- 1 32 oz. carton chicken broth – low sodium
- 3 tablespoon all-purpose flour
- 2 cups Monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup onion, finely chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- Using a large pot or Dutch oven, cook bacon over medium heat until crispy. Transfer bacon to paper towels and drain drippings from pot. Crumble the bacon and set aside.
- Add butter and onion to the pot and cook over medium-high. Stir frequently for about 5 minutes or until tender and lightly golden. Add cauliflower and Cajun seasoning to the pot and stir frequently for about 5 minutes or until the cauliflower starts to brown.
- Add broth and bring to a boil. Reduce heat, cover and let it simmer for about 10 minutes or until cauliflower is tender.
- In a small bowl, whisk together cream and flour. Add to the cauliflower in the pot. Cook for 10 minutes and stir often until thickened.
- Remove pot from the heat. Using a potato masher, mash cauliflower until desired. Slowly add cheeses and stir together until melted. Add and stir in parsley and bacon crumbles. Season to taste with salt and pepper.
- Serve immediately. You can top with additional cheeses, parsley and bacon.
*Originally published in our September 2021 Issue