Autumn Harvest Soup

The weather has started to get colder, those pesky viruses and sniffles are starting to reappear, and on those crisp days, the leaves are just turning to those incredible bright colours before providing a little carpet on the ground. In our kitchen, that can only mean one thing- it's Soup Season!

I whipped up this soup a couple of times over the past few weeks as I've been feeling a little under the weather. This is a lovely hearty soup full of seasonal veggies, some beans and nutritional yeast for protein, and some gorgeous earthy flavours. Enjoy by itself, with crackers, or with a chunk of freshly baked bread.

Ingredients
Potatoes- for 2 people I used about 5 small purple potatoes I'd harvested from the garden. You'll want to slice these widthway about half the width of your little finger.
Onion- I used 1 small yellow onion, but shallots, or even spring onions (scallions), or chives would also work well!
Garic- I used about 3 cloves finely sliced
Mushrooms- optional, I used 3 or 4 cremini mushrooms thinly sliced
Beans- I used 1 can of pinto beans for extra protein. You could use any pulses (lentils, chickpeas etc), or substitute for pasta if preferred.  If using lentils, for speed, I'd recommend using 1 can of pre-cooked lentils.
Of course you can add any other veggies you fancy- broccoli, kale, squash, peppers, anything you fancy!
Miso- I love the earthy flavour this gives! For this recipe I used 1/2 tbsp white miso
Tamari/ Soy Sauce- to taste. I used 1 tbsp low sodium soy sauce.
Nutritional Yeast- optional- I used 1 heaped tbsp for extra vitamin B, protein, and to add to the earthy taste of the broth.
Apple Cider Vinegar- optional. This gives a lovely sweetness and slight acidity, I used about 1 tbsp.
Water- I used about 4 cups of water, but you can use more or less depending on your preference
Herbs and spices to taste- I used freshly ground oak smoked black pepper, a pinch of smoked salt, a little garlic powder, a little freshly ground nutmeg, and dried basil, oregano, and marjoram.


Method
In a large saucepan, heat 1 cup water until boiling.
Add the sliced potato, onion, and garlic and cook on medium heat until the potato is soft. If needed, add a little more water- enough water to cover the ingredients.
Add the remaining water, the mushrooms, and beans/ lentils.
Stir frequently and cook on medium heat for another 4-5 minutes.
Add the miso, tamari/soy sauce, apple cider vinegar, nutritional yeast, and herbs and spices. Stir to ensure the miso and nutritional yeast are dissolved throughout the broth.

Serve piping hot in large bowls with a big soup spoon, and a napkin! Enjoy!