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Flavorful Fall Chowder

4 Comments

Holy cow! September is here. And pretty soon summer will end, and I will be over the moon happy.  I just LOVE fall…my absolute favorite time of year. Halloween, sweaters, outings to farmer’s markets and pumpkin patches, AND most of all, the return of soups. 

 
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Pumpkin Patch, 2010

I made this colorful root vegetable chowder on a rainy day recently, and I must tell you, I felt a big sensation of fall-ness. 

This soup is grounding due to the potatoes, carrots and rutabaga (my first time using this root veggie).

Collard Greens and Root Vegetable Chowder

Ingredients:

2 Tbs. orange juice (use 100 % juice)

1/2 Tbs. of pure maple syrup

1 tsp. balsamic vinegar

5 Tbs. of olive oil

2 cups diced onions (yellow)

1 Tbs. minced ginger

1/4 sea salt

1 medium Yukon Gold potato, peeled and diced

1 1/2 cups carrots, peeled and cut into dices

1/2 medium rutabaga, peeled and cut into dices

Directions:

1.  Combine the orange juice, maple syrup, and balsamic vinegar in a bowl.  Set aside.

2.  Rip off the collard leaves from the stems. Stack 5 leaves at a time, roll up length-wise, and cut into 1/4 inch wide ribbons.  Chop the ribbons into 3 inch lengths. Set aside.

3.  Heat 2 Tbs.of the olive oil in Dutch oven over medium heat.  Add onions with salt.  Cover and cook to 5 minutes.  Add ginger and 4 cups of water and bring to boil.  Reduce heat to medium low, partially cover and cook for 10 minutes more. Remove from heat.

4. Heat 1 Tbs. oil in large skillet over medium heat.  Add potatoes, season with salt. Cook 6 minutes until potatoes are brown on both sides.  Transfer to bowl.

5.  Add 1 Tbs. oil to same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.

6.  Add the remaining 1 Tbs. oil to same skillet. Add rutabaga and cook for 6 minutes or until well-browned on at least 2 sides.  Stir occasionally. Transfer to bowl with potatoes and carrots.

7.  Add vegetables to onion broth and bring to boil.  Reduce heat to medium low and simmer 8 minutes or until veggies are tender.  Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.

Serves 4.

Collard and Root Veggie Chowder
Collard and Root Veggie Chowder

This soup is so pretty plus very delicious and warming.  Just in time for fall.

What is your favorite fall activity? Are you a soup fan too? Share with me…for the love of fall!

Oh, and don’t forget to “like” and share this post on Face Book.

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4 Responses to Flavorful Fall Chowder

Liz Longacre

You and your family are sooo darn cute πŸ™‚ Fall is my absolute favorite time of year too, I wish it lasted all year!! Can’t wait to try out this soup recipe!!

    Lisa Consiglio Ryan

    Oh, love you bunches! I agree…I would be so happy if fall lasted longer. Try the soup…it’s really, really tasty!

Denise

Made this tonight for Meatless Monday’s dinner. It was yummy! Thanks for the awesome recipe. πŸ™‚

    Lisa Consiglio Ryan

    Helloooo Denise! So happy you liked the recipe and your Meatless Monday meal rocked. AND can’t wait to see you soon!

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