Creamy Pumpkin Bisque
Creamy Pumpkin Bisque is a delightful and comforting fall soup that captures the essence of the season with its smooth, rich texture and warming spices. This dish is perfect for meal prepping, as it can be easily made in large batches and stored in the fridge or freezer for later enjoyment. The combination of pumpkin, cream, and seasonings creates a soup that is both savory and slightly sweet, making it a favorite among autumn dishes.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 3 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh sage leaves | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and continue to sauté for another minute until fragrant.
- Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper, and bring to a simmer.
- Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld.
- Remove from heat and blend the soup until smooth using an immersion blender or by transferring it to a regular blender.
- Stir in heavy cream and adjust seasoning as needed.
- Serve warm, garnished with fresh sage leaves, and enjoy!
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Hearty Butternut Squash Soup
Hearty Butternut Squash Soup is a warm and filling dish that embodies the flavors of autumn with its sweet, nutty squash combined with earthy spices. This soup is perfect for meal prepping, as it stores well in the refrigerator or freezer and can be reheated for a comforting meal on chilly days.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 cups, diced |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until soft.
- Add minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced butternut squash, vegetable broth, cumin, ginger, salt, and pepper, then bring to a simmer.
- Allow to simmer for about 20-25 minutes, or until the squash is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk and adjust seasoning if necessary.
- Serve warm, garnished with fresh cilantro, and enjoy!
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Savory Lentil and Kale Soup
Savory Lentil and Kale Soup is a nourishing and hearty dish, perfect for fall meal prepping. Packed with protein-rich lentils and nutrient-dense kale, this soup offers a comforting blend of flavors that warms the soul as the temperature drops. It’s easy to make in batches, stores well, and can be enjoyed throughout the week.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup, rinsed |
| Kale | 2 cups, chopped |
| Onion | 1 medium, chopped |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 6 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon juice | 1 tablespoon |
| Fresh parsley | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, carrot, and celery until softened.
- Add minced garlic and sauté for another minute until fragrant.
- Stir in the lentils, vegetable broth, cumin, thyme, salt, and pepper, then bring to a boil.
- Reduce heat to a simmer and cook for about 25-30 minutes, or until lentils are tender.
- Add the chopped kale and cook for an additional 5 minutes until wilted.
- Stir in lemon juice and adjust seasonings as needed.
- Serve warm, garnished with fresh parsley, and enjoy!
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Classic Tomato Basil Soup
Classic Tomato Basil Soup is a timeless comfort food that brings warmth and nostalgia to fall meal prepping. This rich and creamy soup is made with ripe tomatoes and fragrant fresh basil, offering a delightful blend of sweetness and acidity. Perfectly paired with a grilled cheese sandwich, this soup is not only easy to prepare but also freezes well, making it an excellent choice for a week of cozy meals.
| Ingredients | Quantity |
|---|---|
| Canned whole tomatoes | 2 cans (28 ounces) |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 3 cups |
| Fresh basil leaves | 1 cup, packed |
| Olive oil | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Heavy cream (optional) | 1/2 cup |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the canned tomatoes (with juice), vegetable broth, sugar, salt, and pepper, then bring to a boil.
- Reduce the heat and let simmer for about 20 minutes to allow flavors to meld.
- Remove from heat and blend the soup until smooth using an immersion blender or a regular blender (be cautious with hot liquids).
- Stir in fresh basil and heavy cream (if using) for added richness.
- Serve hot, garnished with additional basil, and enjoy!
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Spicy Corn and Black Bean Chowder
Spicy Corn and Black Bean Chowder is a hearty and flavorful soup that showcases the vibrant tastes of fall. This dish combines the sweetness of corn with the earthiness of black beans, spiced up with jalapeños and cilantro for a zesty kick. Ideal for meal prep, it can be made ahead of time and enjoyed throughout the week, either on its own or paired with crispy tortilla chips for added texture.
| Ingredients | Quantity |
|---|---|
| Canned black beans | 2 cans (15 ounces each) |
| Sweet corn (frozen or canned) | 2 cups |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Jalapeño pepper | 1, diced (adjust to taste) |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro leaves | 1/2 cup, chopped |
| Heavy cream (optional) | 1/2 cup |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until softened.
- Add minced garlic and diced jalapeño, cooking for another minute until fragrant.
- Stir in corn, black beans (drained and rinsed), vegetable broth, cumin, chili powder, salt, and pepper; bring to a boil.
- Lower the heat and let the chowder simmer for about 15-20 minutes.
- For a creamier texture, blend a portion of the chowder and return it to the pot (optional).
- Stir in fresh cilantro and heavy cream (if using) before serving hot. Enjoy!
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Rustic Mushroom Barley Soup
Rustic Mushroom Barley Soup is a comforting and nutritious dish that embodies the essence of fall. This wholesome soup brings together earthy mushrooms, hearty barley, and seasonal vegetables, creating a warm and filling meal that is perfect for meal prep. It’s rich in flavor and can be easily enjoyed throughout the week, whether alone or paired with crusty bread.
| Ingredients | Quantity |
|---|---|
| Barley (pearl or hulled) | 1 cup |
| Mushrooms (button or cremini) | 8 ounces, sliced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 6 cups |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Bay leaf | 1 leaf |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley | 1/4 cup, chopped (for garnish) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, carrots, and celery until softened.
- Add minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender.
- Stir in barley, vegetable broth, thyme, bay leaf, salt, and pepper; bring to a boil.
- Lower the heat and let the soup simmer for about 45-60 minutes, or until the barley is cooked and tender.
- Remove the bay leaf and stir in fresh parsley before serving hot. Enjoy!
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Cozy Chicken Noodle Soup
Cozy Chicken Noodle Soup is a classic, heartwarming dish that embodies comfort and warmth, making it a perfect addition to your fall meal prep. Packed with tender chicken, vibrant vegetables, and hearty noodles, this soup is not only delicious but also easy to prepare in large batches, ensuring you have a comforting meal ready at any time throughout the week.
| Ingredients | Quantity |
|---|---|
| Chicken (rotisserie or breast) | 2 cups, shredded |
| Egg noodles | 8 ounces |
| Carrots | 2 medium, sliced |
| Celery | 2 stalks, sliced |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Chicken broth | 6 cups |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Bay leaf | 1 leaf |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley | 1/4 cup, chopped (for garnish) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, carrots, and celery until softened.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the chicken broth, shredded chicken, thyme, bay leaf, salt, and pepper; bring to a boil.
- Add egg noodles and reduce the heat, letting the soup simmer until the noodles are cooked through, about 10-12 minutes.
- Remove the bay leaf and stir in fresh parsley before serving hot. Enjoy!
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Flavorful White Bean and Sage Soup
Flavorful White Bean and Sage Soup is a delightful and nourishing dish that brings the essence of fall right into your kitchen. This hearty soup is packed with creamy white beans, earthy sage, and wholesome vegetables, making it a perfect choice for meal prep during the cooler months. Not only is it comforting, but it’s also rich in protein and fiber, ensuring you feel satisfied with every cozy bowl.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Dried sage | 1 tablespoon |
| Canned white beans | 2 cans (15 ounces each), drained and rinsed |
| Vegetable broth | 4 cups |
| Bay leaf | 1 leaf |
| Salt | to taste |
| Black pepper | to taste |
| Fresh spinach | 2 cups, chopped (for garnish) |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion, carrots, and celery until the vegetables are tender.
- Add minced garlic and dried sage, cooking for an additional 1-2 minutes until fragrant.
- Stir in the vegetable broth, white beans, bay leaf, salt, and pepper; bring to a boil.
- Reduce the heat and let the soup simmer for about 15-20 minutes to meld the flavors.
- Remove the bay leaf, stir in fresh spinach until wilted, and serve hot. Enjoy your flavorful bowl of soup!
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Chunky Vegetable Minestrone
Chunky Vegetable Minestrone is a hearty and vibrant soup that embodies the warmth and richness of fall. Brimming with seasonal vegetables, wholesome beans, and pasta, this dish is not only filling but also offers a delightful array of flavors and textures, making it a perfect addition to your meal prep routine. Packed with nutrients, it’s a comforting choice for cozy evenings and can easily be customized to suit your taste or to utilize whatever veggies you have on hand.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Zucchini | 1 medium, diced |
| Bell pepper | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 can (14.5 ounces) |
| Vegetable broth | 4 cups |
| Canned kidney beans | 1 can (15 ounces), drained and rinsed |
| Small pasta | 1 cup (such as elbow or ditalini) |
| Dried Italian herbs | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh kale or spinach | 2 cups, chopped (for garnish) |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the chopped onion, carrots, and celery until softened.
- Add in the minced garlic, zucchini, and bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
- Stir in the canned diced tomatoes, vegetable broth, kidney beans, dried herbs, salt, and pepper; bring to a boil.
- Add the pasta and cook according to package instructions until al dente, about 7-10 minutes.
- Once cooked, stir in fresh chopped kale or spinach until wilted. Serve warm and enjoy your hearty minestrone!
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Sweet Potato and Coconut Curry Soup
Sweet Potato and Coconut Curry Soup is a velvety and aromatic dish that perfectly captures the essence of fall with its rich flavors and comforting spices. This soup is made with creamy coconut milk, sweet potatoes, and fragrant curry spices, creating a comforting bowl that warms the soul. It is naturally vegan, nutrient-dense, and can be easily prepared for your meal prep, offering a delightful and nourishing option for those cozy autumn evenings.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Fresh ginger | 1 tablespoon, grated |
| Sweet potatoes | 2 medium, peeled and cubed |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (14 ounces) |
| Curry powder | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Lime juice | 1 tablespoon |
| Fresh cilantro (for garnish) | Optional, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in cubed sweet potatoes and curry powder, coating the potatoes in the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk, season with salt, pepper, and lime juice, then serve warm, garnished with fresh cilantro if desired.
Warm Apple and Carrot Ginger Soup
Warm Apple and Carrot Ginger Soup is a delightful blend of sweet and savory flavors, perfect for embracing the autumn season. This comforting and nutrient-rich soup combines the earthiness of carrots and the natural sweetness of apples, enhanced by the warming spice of ginger. It’s a perfect dish for meal prep, offering a cozy and healthful option for chilly fall days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Fresh ginger | 1 tablespoon, grated |
| Carrots | 3 medium, peeled and sliced |
| Apples | 2 medium, cored and diced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (14 ounces) |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (for garnish) | Optional, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in sliced carrots and diced apples, then pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until carrots are tender, about 15-20 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk, season with salt and pepper, then serve warm, garnished with fresh thyme if desired.
