Florida Fall Harvest Soup 2


Florida Fall Harvest Soup with a secret ingredient – radishes! Shhh…..no one will ever know they aren’t potatoes.


Last Thursday was my second CSA pickup and I stayed behind to discuss some workshop ideas with Vivian and Francisco for KYV farm.
 
As we chatted, Vivian offered me some soup. 
 

It was delicious.  A hearty mix of all the veggies we got from our CSA, lentils and barley.

The most surprising ingredient was radishes.  They tasted, well, not very radish-y.  More like a mild, soft potato-I couldn’t believe it!  Normally I’m not a fan so I’m so glad to have found a new way to prepare them.

Radishes offer different health benefits that potatoes. They’re an awesome source of vitamin c, and a source of folate, riboflavin, b6, fiber, potassium, copper and more. They’ve got great antioxidant properties to protect your body from free radicals and are delicious eaten either raw or cooked, like in this Florida Fall Harvest Soup!

I cut some fresh herbs from my garden but a mix of dried would work just as well.

My daughter and I shelled some of the pigeon peas.  This is really weird but it’s one of my favorite tasks.  I can focus on the mindless task of shelling and working on my intention of staying in the present moment, especially through the holidays.

Fall Harvest Soup
Florida Fall Harvest Soup

Ingredients

1 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled and chopped (or 2 cups pre-prepared)
1 bunch radishes, chopped
1 handful baby carrots, chopped
2 cups yum yum peppers, chopped (or 1 red bell pepper)
Handful fresh herbs-parsley, culantro and chives
1/4 tsp Tony Chachere’s Cajun Seasoning (or salt)
1/8 tsp fresh ground pepper
1 cup shelled pigeon peas
1/3 cup lentils
1/3 cup barley
6 cups organic vegetable
1 bunch curly kale, de-stemmed and chopped

Directions 

1. Heat 1 Tbsp olive oil in Dutch Oven ;add onions, sauté about 3 to 5 minutes or until translucent; add garlic through fresh ground pepper, cook an additional 5 minutes.

2. Add remaining ingredients except kale, bring to a boil; reduce heat, set cover askew to let steam out, and cook on low 30 minutes.  Add kale to pot and cook an additional 5 minutes.


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Feel invigorated after lunch
Dawn Hutchins is plant-based lifestyle educator, author and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks and revolutionary programs, learning how to eat more whole, plant foods – and loving it!

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.


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