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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 189.3
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,075.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Fall Soup calories by ingredient
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Fall Soup

Submitted by: EMILYMB95

Introduction

A great way to use fall vegetables and fruits. I don't peel anything except the garlic (not even the ginger root) to get all the nutritional benefits. A great way to use fall vegetables and fruits. I don't peel anything except the garlic (not even the ginger root) to get all the nutritional benefits.
Number of Servings: 10

Ingredients

    3 sweet potatoes, cut up
    2 large apples, cored and cut up
    3 cups cauliflower florets
    1 large onion, cut up
    2 cloves garlic, peeled and cut up
    9 cups filtered water
    6 thinly sliced slices of ginger root
    1 t ground turmeric
    1 t ground cardamom
    1 t ground garlic pepper (or ground black pepper)
    2 dried red chili peppers, split (optional)
    1 T sea salt
    10 strips of Fakin' Bacon Tempeh strips (or bacon), cooked according to package instructions and crumbled
    10 T fresh cilantro, chopped
    10 T chopped walnuts

Directions

1. In an extra large soup pot, add 3 CUT UP LARGE SWEET POTATOES, 2 CUT UP LARGE APPLES, 3 CUPS CAULIFLOWER FLORETS, 1 LARGE CUT UP ONION, 2 CLOVES PEELED GARLIC, and 9 CUPS WATER. Stir to combine.
2. Begin to heat mixture on high, and add 6 THINLY SLICED SLICES OF GINGER ROOT, 1 t GROUND TURMERIC, 1 t GROUND CARDAMOM, 1 t GROUND GARLIC PEPPER (or GROUND BLACK PEPPER), 2 DRIED, RED CHILI PEPPERS (cut a slit in each one, to release flavor), and 1 T SEA SALT.
3. Bring to a boil. Reduce heat to low and simmer for one hour.
4. Using food processor, blender, or hand blender, puree soup until thick and smooth. Reheat until heated through (if necessary).
5. Spoon soup into bowls. Top each with any or all of the following: 1 STRIP FAKIN' BACON TEMPEH STRIPS (OR REGULAR BACON), COOKED AND CRUMBLED, 1 T CHOPPED FRESH CILANTRO, and 1 T CHOPPED WALNUTS.

Serving Size: Makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user EMILYMB95.






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