Fall Soup!

 (gf, df, vegan)

It's finally cool enough to make soup around here. Super exciting. I'm lucky that my 2 year old has always loved soup, because I do too. This soup easy to make and pretty flexible. You can leave it to simmer a long time (my favorite) or it can be ready pretty quick. Add additional veggies or other ingredients and experiment, though you may need to add more liquid as well. We love this topped with cilantro and avocado. It's perfect for a side or as a meal and is also great for leftovers. While there is a jalapeno in this soup, it's more for flavor and is really not very spicy. You could use just a half if you like.


2 cloves garlic, pressed

1/2 onion, finely chopped

2-3 tablespoons coconut oil

1 jalapeno, finely chopped

1-2 sweet potatoes, cut into small cubes

1.5 teaspoons each, cumin and coriander (increase to taste)

4 cups veggie stock*

2 cups water

1 can of black beans (or about a 1.5 cups if you make your own from dry beans. It's better but I don't always have time!)

Spinach or other greens, few handfuls

salt/pepper to taste

1 cup quinoa, prepared as below


Prepare quinoa by cooking 1 cup rinsed quinoa in 1.5 cups of water, covered for approx 20 minutes.

In a large pot, heat coconut oil, pressed garlic, onion, jalapeno, cumin and coriander. Cook for a few minutes until onion is translucent.

Add sweet potato and coat with spice mixture. Add veggie stock, water, black beans and quinoa. Bring to a slow boil and cook for at least 20 minutes, stirring occasionally.

Add a few handfuls of greens, stirring in until they are wilted.

Serve as is or add cilantro, avocado or any other favorites.

*Veggie stock - I love making my own, but if I don't have any I use the organic boxed kind made with sea salt (full salt version).