One of my favorite hobbies is creating recipes. Not only do I create the recipes but I also tryout the recipes and of course share them on my website. Today is the official start of the Fall (Autumn) so I thought it would be appropriate to welcome the fall with some of my favorite vegetable blends.
Today’s soup of the day is the Fall Vegetables Soup. Strangely enough this soup does not contain the Fall favorite, pumpkin. But all the same it is delicious and truly representative of Autumn season. A time that reminds me of cuddling and warm soups, crackling fires…you get the drift. I hope you try the recipe below and share your comments.
Fall Vegetable Soup
Fall Vegetable is a simple blend of fresh vegetables including carrots, sweet potatoes, onions, peppers. corn and fish pieces. Serve alone or with your favorite bread.
2 cups scraped and cut whole carrots
1 cup peeled and cut sweet potatoes
¼ cup chopped onions
2 sticks green onions, chopped
1 clove garlic, crushed
1 cup mixed chopped bell peppers
¾ cup sweet corn (1 corn on cob boiled and kernel removed from cob)
1 fish filet cut into small pieces (fish of choice)
½ teaspoon pepper flakes
2 teaspoons salt
1 teaspoon black pepper
1 ½ teaspoons Knorr or Adobo Chicken Bouillon Flavor
1 Maggi cubes
5 cups water
- Add carrots, potatoes, onions, green onions, garlic, pepper flakes, bell peppers and 1 teaspoon salt to medium sauce pot. Cover and boil 20 minutes on high until carrots and potatoes are tender. Remove from heat, pour content including stock into food processor or blender and blend on high intermittently, 1 minute.
- Add 1 teaspoon salt, ½ teaspoon Knorr Chicken Bouillon flavor and black pepper to chicken pieces, combine and set aside.
- Pour blended vegetables in pot, add chicken pieces, corn kernels, Maggi bouillon cube, and 1 teaspoon Knorr Chicken Bouillon flavor. Cook uncovered on medium heat 15-20 minutes, stirring intermittently.
- Remove from heat and serve hot.