I spent a few days in NYC in the fall of 2012. I loved seeing the city in the fall. I was able to go explore, take pictures and I even had a little “You’ve Got Mail” moment visiting a bookstore, drinking coffee and taking in the sights of New York in the fall.

We turned the corner of Greenwich Street and saw the most beautiful sight. A Whole Foods adorned with a pumpkin pyramid in the front.  I was so excited, we went in and picked up dinner. We had the most amazing soup and I knew I had to remake this Whole Foods inspired soup. I had great success and I think it was one of the best things I found in NYC.

As September 11th just passed, I am reminded of the Stephen Siller Run we ran in honor of all those that died on that tragic day. I never cried so much in a race and it was one of the most emotional moments of my life. Meeting survivors, seeing family of loved ones lost and hearing people cheer for NYC Fire and rescue teams as we ran past them. #NeverForget

I recently began using Primal Palates Apple Pie Spice  instead of Cinnamon, Awesome addition!

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Sweet Potato, Apple and Shallot Soup

This Sweet and creamy Soup is sure to bring Fall memories right to your Dining room table!

Course Main Course

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 6 People

Ingredients

• 2 Sweet Potatoes Peeled
• 10 Apples Peeled
• 1 Tbsp. Cinnamon or Primal Palate Apple Pie Spice
• 1/2 Shallot
• 1 Cup Water Varies *See notes*

Instructions

• Peel Apples and place them in a crock pot with Cinnamon
• Let apples cook for 2 hours or until they mash easily
• Peel Sweet Potatoes and place in a saucepan with water
• Bring potatoes to a boil and cook until they are tender
• Dice half a shallot
• Place shallots, applesauce, 1 cup water, and cooked (drained) sweet potatoes in food processor. I use a ninja!
• Puree the soup and serve warm

Notes

Add water more water if you like a thinner soup like my hubby! 

 

If you are wanting to make this in a rush:

Cook 2 peeled apples + spices in the microwave for 4 minutes. Add the apples and 12 oz. jar of unsweetened applesauce to the food processor instead or making applesauce. 

I have a garden overflowing with Peppers, Tomato, Basil, Herbs, squash and pumpkins. I love my garden but I was really concerned I wouldn’t be able to use all of this delicious food before it spoiled. I started giving all of my guests bags of tomatoes before they left. I finally decided to start making sauces, soups and salsas and canning for the winter. This is a lot of work but I have a lot of time in the summer and it will be worth it when I start teaching again.

Tomato Basil Soup

Ingredients:

• 3 Cups Vegetable Broth
• 3 Lbs Tomato
• 2 Cups Basil Leaves
• 1/4 Cup Olive Oil
• 1 Small Green Pepper
• 1/4 of a Red Onion
• 1 Clove Garlic
• 1/4 C. Cilantro
• 1 tsp. Thyme
• 1 tsp Red Pepper Flakes
• Salt and Pepper to taste

Process: 

1. Preheat oven to 425 degrees.
2. Cut the stem out of the tomato and place them in a roasting pan.
3. Pour olive oil over the tomatoes and roll them around so that they are well oiled.
4. Add Salt and Pepper and bake for 45 minutes.
5. With your food processor chop Onion, Green Pepper and Garlic finely.
6. In a large Stock pot sautee onion mixture on medium low heat until it is lightly browned.
7. Add Chicken stock, Basil, Thyme and Cilantro to the stock pot and let simmer until tomatoes are finished.
8. When tomatoes are finished place them in the stock pot (Do not add the oil).
9. Cover and let simmer for 45 min.
10. Let cool slightly.
11. Scoop the food into a food processor and puree until texture is an even consistency.
12. Place this pureed soup into a separate container.
13. Pour the rest of the stock pot ingredients into the food processor and puree until it is and even consistency.
14. Add the liquid to the first container of soup until it is the consistency you desire. I like a thicker soup so I added very little.
15. You can save the liquid as a tomato broth soup as well.
16. Freeze for up to 4 months in your freezer or can them for longer preservation.

I enjoyed this soup with Against All Grains Sandwich bread.

Happy Soup making! Enjoy the fruits of your garden labor or go out and buy some Farm Fresh tomatoes and make this for your family. You will thank yourself on those cold winter nights or early Fall sick days! This is my favorite thing I have done with my veggies so far and I hope you enjoy it too.