I love the glut of fruit and veg that appears this of year, the pumpkins are lined up on the door step and my family goes into preserving mode. This is a nourishing soup that can be made year round by substituting what is in season.
Serves 4+, prep time 30 min, cook time 30 min
3 cloves garlic
2 tbsp olive or coconut oil
1 medium zucchini
1.5 C pumpkin
4 C veggie stock
1 can diced tomatoes
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp ground coriander
1 tbsp miso paste dissolved in ¼ cup warm water
½ tsp garlic powder (optional)
2 tbsp balsamic vinegar
1 can kidney beans
2 cups winter greens (spinach, kale, bok choy etc)
1 tbsp fresh basil
Salt and fresh cracked pepper to taste.
Dice onions and garlic and add to a large pot over medium heat along with the olive oil. Sauté until soft. Meanwhile chop all the veggies into small cubes about 1cm in size. Add to pot along with herbs and cook for 2 minutes before adding stock. The liquid should cover all the veggies so that you have a nice amount of broth so add more water if you need it. Bring soup to a light simmer and add tomatoes, miso paste, garlic powder and balsamic. Simmer for 10 min or so until veggies soften. Drain and rinse the kidney beans then stir into soup, along with sliced winter greens and basil. Allow greens to warm through.
Taste and season with salt and pepper, you can add extra water or stock here if you want more both to veggie ratio. Serve with fresh bread and a dollop of pesto on top.